Tapioca Pudding

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I've always been afraid of tapioca pudding. I know, silly. But than I had to make it for a client and you can't serve something without tasting it right? So, I took a small bite and I just couldn't stop! I had to remind myself that it wasn't for me!

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I did a double batch, seemed to work for me no problem. I love the lemon zest, this is what makes it homemade.

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This recipe is marvelous. The best tapioca pudding I've had since my grandmother made it 50 years ago

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I have tried this 3 times always making a double batch and its always runny. I will try one more time as a single batch.

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This was the easiest, tastiest and most awesome that I have ever made! Love the idea of making in my slow cooker.

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This recipe is awesome, so easy and creamy. I did substitute vanilla for the lemon zest and it's great!

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I can't figure out how some are having trouble with this recipe thickening. The only think I can think of is perhaps some aren't draining the water after soaking the tapioca overnight on the counter. DO NOT add this water to your recipe. Also, if you don't use the whole milk and heavy cream, as the recipe calls for, you'll have different results. You can't alter the recipe and then be upset because it didn't turn out as it did on the show.

For me, after adding the egg yolk and cooking another 15 minutes, mine started to thicken in the crock under high heat still. Of course it will thicken more as it cools properly in the fridge and it has. It's very thick and super creamy. I like the lemon zest, although I think I would prefer it just a smidgen bit sweeter.

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I bought a box of tapioca (7 oz large pearl and doubled the recipe, the pudding never thickened. I soaked the tapioca overnight in the fridge. Could this be the problem? Then I watched the video later and saw that Alton left it on the counter. I will probably try this again using the original measurements. For now we will eat tapioca soup. I don't want to waste it.

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I just tried this recipe and since my boys are allergic to Eggs and Milk, I substituted the Egg using Egg Replacer, the Milk with Soy Milk, and the Heavy Cream with Coconut Cream. It turned out really well! My wife and I thought it was fantastic. My sons liked it, however, because it was their first time having Tapioca Pudding, they weren't too keen on the chewy little tapiocas... oh well! Recipe was still a success. The pudding was on the thinner side (of thick before it cooled down, but once it was in the fridge, it thickened up a lot and was great. About the recipe, I doubled it because the tapioca pearls I got was a 7 oz. box. I added a full can of Coconut Cream (instead of Heavy Cream, which was technically more than needed. (1.5 cups instead of 1 cup I simply subtracted that amount from the Soy Milk (milk. Good job and thank you, Alton!

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made this three times. Once it did not thicken enough so I added tapioca starch mixed with water and zapped in micro for a minute or two. It then thickened up. Todays batch was a little runny so I just left it to cook in the crock pot for another 45 minutes instead of the 15 minutes called for after adding the yolk sugar mixture. Made chololate tapioca with changes to this recipe. I doubled the recipe to start with using 1 cup tapioca, and four cups water. then in the morning I added six cups milk, 3/4cup cocoa ( Berry Cocoa and one cup heavy cream. After two hours one cup sugar and three large egg yolks were tempered in. It was still too runny after 15 minutes so I left it on crock pot high for another 30 minutes at whick point it was thick and bubbling. I added a tablespoon of vanilla and stirred it in. this turned out to be the best batch of chocolate tapioca yet. One thing I learned was that it needs to be stirred occasionally throughout the cooking or it will ball up in the bottom where it could get too thick. The large pearls are cooked through perfectly.