Ingredients for Eggless Egg Free Tapioca Pudding
- Minute Tapioca
- 4 cups milk (dairy or non-dairy)
- White Sugar
- ¼ cup cornstarch
- ¼ cup cold water
- Pure Vanilla Extract
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How to Make Eggless Egg Free Tapioca Pudding
- In a medium/large saucepan, combine 1 cup tapioca pearls, 4 cups milk (dairy or non-dairy), and ¾ cup granulated sugar. Let the mixture sit for 5 minutes to allow the tapioca to soften.
- In a small bowl, whisk together ¼ cup cornstarch and ¼ cup cold water until smooth. Set aside.
- Place the saucepan over medium-high heat. Bring the tapioca mixture to a slow boil, stirring constantly to prevent sticking and burning.
- Once the mixture is gently bubbling, slowly pour in the cornstarch mixture, whisking continuously. Continue to boil for 1 minute, or until the pudding has thickened.
- Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract.
- Transfer the pudding to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and allow it to cool completely. Refrigerate for at least 2 hours to allow the flavors to meld and the pudding to set.
- Serve chilled. Makes approximately 6 ½ cups.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
61g
Fat
12g
Carbs
8g
