There are two ways to make tapioca pudding. You can use “small pearl” tapioca (which takes longer and the tapioca beads are bigger) or quick-cooking (which is faster and the tapioca is smaller). I love both kinds, and offer recipes for both below.
Above: "Small pearl" tapioca: For this recipe, use “pearled Tapioca” (not “Minute,” “Granulated,” or “Instant”). It can be found in the bulk dry goods section of the store, or pre-bagged (Bob’s Red Mill sells this).
Small Pearl Tapioca Pudding
- Total Time: 45 mins
- Yield: 4 (makes about 2 cups) 1x
Ingredients
- 3 cups nondairy milk (I like almond milk)
- 4 ounces dates (about 6 Medjool or 12 Deglet Noor), pitted and quartered
- 2 teaspoons vanilla extract
- ½ cup uncooked/dry “small pearl” tapioca
- Cinnamon (as optional garnish)
Instructions
- Place the nondairy milk, dates, and vanilla into a blender, and let stand for at least 15 minutes (so the dates can soften).
- Blend the milk, dates, and vanilla until smooth. Pour this into a heavy-bottomed, medium saucepan on medium heat.
- Stir in the tapioca. When the milk just begins to boil, reduce the heat to low, and cook covered for 40 minutes, stirring occasionally. The pudding will be done when the pearls are soft and translucent. Serve hot, warm or cold with a little cinnamon on top. The pudding will continue to thicken as it cools (refrigerate for faster thickening).
Notes
For added pizazz, top with some Granola or fresh berries.
If you’d like to use vanilla beans instead of extract, stir in the seeds from 1 to 2 vanilla beans toward the end of cooking.
- Prep Time: 5 mins
- Cook Time: 40 mins
Above: "Quick-cooking" tapioca: For this recipe, look for boxes of tapioca that are labeled “Minute,” “Granulated,” or “Instant” (do not use “pearled Tapioca” or “tapioca flour” for this recipe). The dry tapioca looks like coarse sand.
Quick-Cooking Tapioca Pudding
- Total Time: 23 mins
- Yield: 4 (makes about 2 cups) 1x
Ingredients
- 3 cups nondairy milk (I like almond milk)
- 4 ounces dates (about 6 Medjool or 12 Deglet Noor), pitted and quartered
- 2 teaspoons vanilla extract
- ¼ cup uncooked/dry quick-cooking tapioca
- Cinnamon (as optional garnish)
Instructions
- Place the nondairy milk, dates, and vanilla into a blender, and let stand for at least 15 minutes (so the dates can soften).
- Blend the milk, dates, and vanilla until smooth. Pour this into a heavy-bottomed, medium saucepan on medium heat.
- When the milk just begins to boil, reduce the heat to low, and whisk in the tapioca. Cook for 15 to 18 minutes, whisking often, until the tapioca is soft and transparent. Serve hot, warm or cold with a little cinnamon on top. The pudding will continue to thicken as it cools (refrigerate for faster thickening).
Notes
For added pizazz, top with some Granola or fresh berries.
If you’d like to use vanilla beans instead of extract, stir in the seeds from 1 to 2 vanilla beans toward the end of cooking.
- Prep Time: 5 mins
- Cook Time: 18 mins
I am a diabetic could I use Stevia in place of dates? If so, how would I measure per 1 date how much stevia?
Sure, but I've never used stevia, so not sure of the conversion; so you may want to Google this to find out. Or just add the stevia until it gets to your sweetness level. 🙂
I wonder, can I freeze some of them if I make extra? its look good!
I haven't tried with this recipe, but try it out; I don't see why it wouldn't. 🙂