Creamy Mocha Tapioca Pudding Recipes

TAPIOCA PUDDING

Steps:

• Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.
• Add the eggs to a bowl and whisk to combine.
• Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without "scrambling" them.)
• Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.
• Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.

FLUFFY TAPIOCA CREAM

Steps:

• Combine tapioca, milk, egg yolk and 3 Tbsp. sugar in medium saucepan. Let stand 5 min.
• Meanwhile, beat egg white in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until soft peaks form.
• Bring to full boil on medium heat, stirring constantly. Remove from heat. Quickly stir egg white mixture into hot tapioca in saucepan until well blended. Stir in vanilla. Cool 20 min. Stir before serving.

CREAMY MOCHA TAPIOCA PUDDING

Steps:

• Whisk egg and milk in medium saucepan until blended. Stir in sugar and tapioca; let stand 5 min.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Add instant coffee and vanilla; stir until mixture is well blended.
• Cool 20 min.; stir. (Pudding will thicken as it cools.) Serve warm or chilled topped with COOL WHIP.

MOCHA TAPIOCA PUDDING

Steps:

• Combine the sugar, tapioca and salt in a saucepan; stir in the milk and egg.
• Let stand 5 minutes.
• Add chocolate and coffee granules.
• Cook over medium heat, while stirring, until the mixture comes to a full boil and chocolate is well blended (about 15 minutes).
• Remove from heat and stir in the vanilla extract.
• Cool for 20 minutes; stir.
• Chill until ready to serve.
• Serve with whipped cream.

CLASSIC TAPIOCA PUDDING

Steps:

• Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
• Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

CHOCOLATE MINUTE® TAPIOCA PUDDING

Steps:

• Beat egg, milk, sugar and tapioca with wire whisk in medium saucepan until well blended; let stand 5 min. Add chocolate.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla.
• Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.

CREAMY TAPIOCA PUDDING

Steps:

• In a bowl, soak tapioca in 2 cups of room temperature water overnight.
• Drain water.
• In double boiler, heat milk just until no longer cold.
• Add salt and tapioca.
• Continue heating until small bubbles appear at sides of pan.
• Cover, turn heat to very low and cook for one hour.
• Make sure that milk mixture does not simmer or boil.
• Separate egg whites from yolks.
• Beat egg yolks and sugar toether until light yellow in color.
• Add a little of the hot mixture to the egg yolks and blend thoroughly.
• Then add the egg yolk mixture to the hot milk mixture, stirring constantly.
• Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes.
• Beat egg whites until stiff.
• Slowly fold the hot tapioca mixture into the egg whites.
• Stir in vanilla.
• Serve warm or chilled.

MOCK TAPIOCA PUDDING

Steps:

• In a small bowl, with electric mixer at high speed, beat egg white until soft peaks form.
• Gradually beat in 2 tablespoons of the sugar, and beat until stiff peaks form.
• Cover and set aside.
• In a medium saucepan, mix together milk, 2 tablespoons of the sugar and egg yolk.
• Heat to a rapid boil, while stirring constantly.
• Slowly sprinkle in cereal, while continuing to stir briskly.
• Return to a boil.
• Reduce heat and simmer for 8 minutes or until thickened, stirring occasionally.
• Transfer beaten egg whites to a medium size mixing bowl.
• Slowly pour hot mixture over egg whites, while stirring with a whisk.
• Stir in vanilla.
• Spoon pudding into 4 dessert dishes.
• Chill until serving time.
• Garnish with whipped topping and cherries if desired.