Fluffy Tapioca Pudding

Fluffy Tapioca Pudding
Servings: 6 Prep 10 mins Chill 2 hrs Cook 5 mins to 7 mins


  • 3 tablespoons quick-cooking tapioca
  • 2 cups milk
  • 4 teaspoons powdered egg whites
  • 1/4 cup water
  • 6 tablespoons sugar
  • 2 egg yolks, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup heavy cream
  • Ground cinnamon, for sprinkling

Make It

1. Sprinkle tapioca over milk in heavy saucepan. Let stand for 10 minutes or until softened.

2. Beat egg white powder and water in small bowl until stiff peaks begin to form. Gradually add half the sugar, beating until stiff peaks form.

3. Place saucepan with tapioca mixture over medium heat; bring to boiling, stirring.

4. Whisk remaining sugar into yolks in small bowl. Stir a little of hot tapioca mixture into yolks. Stir yolk mixture into tapioca mixture in saucepan. Cook 4 minutes to thicken, stirring. Add vanilla. Scrape into clean bowl. Fold in egg whites. Refrigerate to chill, about 2 hours.

5. Beat cream in small bowl until stiff peaks form. Serve pudding with dollop of whipped cream and a sprinkle of cinnamon.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 214, Fat, total (g): 12, chol. (mg): 109, sat. fat (g): 7, carb. (g): 22, fiber (g): , pro. (g): 5, sodium (mg): 68, Percent Daily Values are based on a 2,000 calorie diet.