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How to Make Tapioca Pudding — The Victorian Way

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Tapioca Pudding

Cultural Context

Tapioca pudding has roots in Southeast Asia, where it is often enjoyed as a comforting dessert. In Malaysia, it is made with coconut milk, giving it a rich, creamy texture that complements the chewy tapioca pearls. Traditionally served during festive occasions, this dessert has become a beloved treat enjoyed by many, with variations found across the globe, from sweet to savory.

MalaysianMYdessert
45 min
easy
4 servings
Servings4
1 cup tapioca pearls
1 tablespoon lemon juice
1 cinnamon stick
2 cups coconut milk
1/2 cup sugar
2 large eggs
1 sheet pastry

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is more accessible.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

1

Cook tapioca with milk, lemon zest, and a cinnamon stick.

2

Bring to a boil and let it gently simmer for about 2 hours.

3

Line the edges of a pie dish with short crust pastry.

4

Remove the lemon and cinnamon stick from the cooked tapioca mix.

5

Add sugar and eggs to the cooled tapioca mix.

6

Place the mixture into the pie dish and bake in a hot oven for about half an hour.

Cooking Techniques

soakingboilingmixinggarnishing

Equipment Needed

potstrainermixing bowlserving dishes

Spice Level:

🌶️🌶️🌶️

Dietary

vegandairy-freegluten-freenut-freesoy-free

Allergens

coconut

Also Known As

Sago PuddingTapioca Dessert

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