Tapioca Pudding

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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.

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Unlike some of the negative reviews, this came out perfect for me - even though I edited the recipe!

I opted to use whole milk instead of the milk/heavy cream. While I believe my pudding did come out less creamier, it was still quite enjoyable. My grocery store also only had small pearls, so I used them instead. I also opted for vanilla instead of lemon.

I did weigh my tapioca, versus using a measuring cup. Comparing the two, the "1/2 cup" was less then what it weighed out to be. Like Alton says often... weighing is much more precise. Had I measured instead of weighed I don't think my results would have been nearly the same. I wondered if the single egg yolk and the tapioca would be enough to thicken it well - but it set up beautifully.

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Priscilla of Waltham:
1. Don't worry about the cream unless your eating tapioca more than once a month. I make it as a special treat. Besides you need dairy fat for your body to absorb some vitamins.
2. Use a quart of milk and eliminate the cream. Keep in mind that it may not be as rich so the tendancy is to eat more of it getting the same amount of fat anyway.
3. I use three large eggs including the whites instead of one yoke. You may say what is heart healthy about that ! There is no proven evidence that eating cholesterol in egg yokes increases your body cholesterol levels. There is no impact eating one egg a day. Simply save three eggs a month for the tapioca and eat it over three days.

That's my philosophy !

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To make this more heart-healthy, what can I substitute for the heavy cream? Many thanks for ideas!

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Made this recipe twice. Flavor is excellent. Followed directions to a tee and both times it will not thicken up. Any ideas would be appreciated

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Very good and simple to make.

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My experience with this recipe was similar to the last 2 ratings and highly disappointing. The tapioca disintegrated into the cream and milk mixture--it just seemed as there was to much liquid for the amount of tapioca that was indicated. I too used 2 eggs to make it thicker, which ended up into a gloppy goo!!! O:( Will not make it again.

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For whatever reason, mine came out a little funny. It didn't take as long as two hours to cook and my pudding is this really strange and gooey texture, like silly putty. It keeps it's shape and sticks together in a giant blob in the bowl. It tastes pretty good, though i don't think it's sweet enough for me.

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I made this using small pearl tapioca, 2% milk and half and half. It never thickened up, even after cooling. It stayed watery. Put it in a pan on the stovetop, added a couple of more egg yolks and stirred it until it boiled. NOW it's finally thick! Would love to know what I did wrong because everyone loved this recipe!