Collections (4) Tapioca

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“Coffee Tapioca Pineapple Tapioca Indian Tapioca Pudding Princess Pudding Coffee Tapioca”

Ingredients Nutrition


  1. Mix the egg yolk with a little bit of the milk in a saucepan.
  2. Add the rest of the milk, tapioca, sugar, salt, water, and coffee. Bring it to a boil over direct heat until tapioca is clear.
  3. Stir constantly to avoid sticking.
  4. Remove from heat. Add the stiffly beaten egg whites and fold into the hot mixture. Add vanilla into mixture and fold again.
  5. Cool.
  6. Pineapple Tapioca 2 1/2 cups of crushed pineapple (keep juice) 1/4 cup of minute tapioca 1/3 cup of sugar 1/8 tsp salt. Mix all ingredients into a double boiler.
  7. Cook for 20 minutes or until the tapioca is clear.
  8. Chill and serve. Indian Tapioca Pudding 1/3 cup of minute tapioca 1/4 cup of all purpose corn meal 1 quart of milk, scalded 1 cup of dark molasses 1/2 tsp salt 2 Tbsp butter 1 1/2 cups of cold milk Combine tapioca, corn meal, and put it into the scalded milk.
  9. Cook until tapioca is clear--stirring constantly so it will not stick or burn.
  10. Add the molasses, salt, and butter.
  11. Pour into a well greased baking dish.
  12. Add the milk and DO NOT STIR.
  13. bake in oven at 350* for 1 hour.
  14. Serve with whipped cream.
  15. Also great with dried fruit, fresh fruits, or an assortment of nuts.
  16. Princess Pudding 1 cup of minute tapioca 3 1/2 cups of boiling water 1/2 cup of sugar 1/2 pint of tart jelly 1/2 tsp salt Cook the tapioca in the water with sugar and salt until it is clear and has "jellied".
  17. Add the jelly and stir until dissolved.
  18. Chill and serve cold.
  19. Can be served with whipped cream or a soft custard.

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