Tapioca Pudding {Gluten-Free}

tapioca pudding recipe

When the winter doldrums start to get the better of me, I always turn to comfort food. With my new whole foods initiative, sometimes that means being inventive in the kitchen. I found this variation on an old favorite at the Moms For Safe Food Blog, and last week when I was stuck at home with snow flurrying outside and a sick child on my couch, I decided to give tapioca pudding a whirl.

First I assembled my ingredients:

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Then combine the tapioca, milk and salt in a saucepan over medium-high heat.

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Stir till it comes to a boil and then reduce the heat and simmer for about 5 minutes, adding the sugar gradually.

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Meanwhile, beat the eggs in a bowl.  Then pour some of the hot tapioca mixture into the bowl and mix, to temper the eggs.

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Return the eggs to the pan with the tapioca and bring the mixture to a boil, stirring constantly. Reduce the heat and stir several more minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency.

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Cool for 15 minutes and try not to sneak a taste.  Then add the vanilla and nutmeg.  (I couldn’t find my nutmeg the first time I made this, but I used it the second time, and it really does add a nice depth of flavor – reminds me of eggnog.)

Then I poured it in a bowl and set it in the fridge while I licked that saucepan clean.

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Traditional Tapioca Pudding
Recipe Type: Dessert
Author: Jo-Lynne Shane
Prep time:
Total time:
Serves: 8
Ingredients
  • 1/2 cup organic small pearl tapioca
  • 3 cups whole milk
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup sugar or sucanat
  • 1/2 teaspoon organic vanilla
  • 1/2 teaspoon nutmeg
Instructions
  1. Combine the tapioca, milk and salt in a saucepan over medium-high heat.
  2. Stir till it comes to a boil and then reduce the heat and simmer for about 5 minutes, adding the sugar gradually.
  3. Meanwhile, beat the eggs in a bowl. Then pour some of the hot tapioca mixture into the bowl and mix, to temper the eggs.
  4. Return the eggs to the pan with the tapioca and bring the mixture to a boil, stirring constantly.
  5. Reduce the heat and stir several more minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency.
  6. Cool for 15 minutes and try not to sneak a taste. Then add the vanilla and nutmeg.
  7. Pour it into a bowl and set it in the fridge for several hours until it is set.