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–+ servings
Tapioca Pudding

Irresistibly Creamy Tapioca Pudding with Lemon Zest

Delight in this creamy tapioca pudding recipe infused with zesty lemon, perfect for nostalgia and versatile for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 1 cup small pearl tapioca soak in water for 30 minutes
  • 2 cups whole milk or almond milk for dairy-free
  • 3 egg yolks or cornstarch for vegan
  • 1/2 cup sugar or honey/maple syrup
  • 1 pinch salt
For Flavoring
  • 1 vanilla bean or vanilla extract
  • 1 lemon zest adjust to taste
For Optional Additions
  • 1 cup whipped cream well-chilled
  • fresh fruit or nuts for garnish

Equipment

  • Medium bowl
  • Heavy-bottomed saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Soak the small pearl tapioca in water for 30 minutes, then drain.
  2. Combine whole milk, egg yolks, sugar, and salt in a saucepan; whisk until blended and slightly heated for about 5 minutes.
  3. Slice open the vanilla bean and add both seeds and pod to the milk mixture. Stir continuously for about 2 minutes.
  4. Fold in the soaked tapioca and simmer, stirring continuously for 20-30 minutes until pearls are translucent.
  5. Remove from heat and stir in lemon zest; optionally, fold in whipped cream.
  6. Serve warm or chill in the fridge before serving; garnish with fresh berries or nuts.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 130mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

For best results, ensure tapioca is soaked properly and stir continuously during cooking to avoid burning.

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