Tapioca Pudding

1 Reviews
100% would make this recipe again

Tapioca is a starchy substance extracted from the root of the cassava plant (also called manioc and yuca), which grows in tropical countries. The starch is transformed into small granules or pearls of various sizes, colours and glossiness. Having fallen out of fashion for a while, tapioca is now being resurrected as "bubble tea", a refreshing, colourful and trendy drink, originally from Taiwan, which has recently invaded major North American cities. Here, I am proposing a traditional pudding, as I learned it from my mother-in-law.

This recipe is incompatible with your food profile


1/4 cup pearl tapioca (quick-cooking) 40 g
1 eggs size large
2 cups soy beverage, unsweetened, fortified 500 mL
4 tbsp sugar 50 g
1/4 tsp salt 1 g
3 tbsp unsweetened coconut flakes [optional] 16 g

Before you start

Make sure you choose quick-cooking tapioca, which does not require soaking, nor a long cooking time (with stirring!)

A hand-held or stand mixer will make things easier for this recipe.


  1. Warm up the soy milk on the stovetop, or in a microwave oven 1-2 min until luke-warm.
  2. Add the tapioca, salt, and sugar to a saucepan. Mix and add the warmed milk. Cook over very low heat 5 min, with stirring.
  3. Separate the egg white(s) from the yolk(s). Put the white(s) in a bowl and add the yolk(s) to the saucepan. Cook an additional 5 min over low heat, with stirring. Remove the saucepan from the heat.
  4. Beat the egg white(s) to form stiff peaks using an electric mixer, then fold them very gently into the tapioca-yolk mixture.
  5. Portion out the pudding into small serving bowls (about 1/3 cup each). Sprinkle with the coconut flakes. Chill at least 3 h in the refrigerator before serving.

Nutrition Facts Table

per 1 serving (110 g)


% Daily Value




2 g

4 %

Saturated 0.5 g
+ Trans 0 g

2 %


30 mg


120 mg

5 %


18 g

6 %


0 g

2 %


9 g

Net Carbs

18 g


5 g

Vitamin A

4 %

Vitamin C

0 %


10 %


8 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Good source of  :
Vitamin B12, Vitamin D
Source of  :
Calcium, Copper, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B2, Vitamin E
Low  :
Fat, Saturated Fat, Sodium
Free  :
Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Meat and Alternatives 0
Fats ½
Other Foods ½

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.


1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.