If you’re looking for a rich large pearl tapioca pudding recipe (using American, not small pearl/Asian tapioca), this recipe is it! With a slight twist, this version turns out rich and creamier, even the dairy-free version. It’s easy to make but not as fast you may think as most large pearl tapioca brands require overnight soaking. It’s simply delicious!
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Depending upon the occasion and type of food being served, serve plain or topped with cinnamon (during the holidays) or chopped fruit like mango (for an Asian theme).
For Dairy-Free: I haven’t personally made this recipe using dairy-free milk, but you should have a high success rate with this recipe because it uses whole eggs. Egg white help thicken dairy free pudding. Plus, tapioca is also a thickener.
Small Pearl Tapioca: Small pearl tapioca found in Asian grocery stores cooks differently and cannot be used in this recipe.
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If I sub chia seeds or chia eggs will it come out okay?
Janesidney,
I’m not sure how it would turn out, but you can just make this dairy free chia pudding, which tastes delicious - https://glutenfreerecipebox.com/chia-coconut-pudding-dairy-free-sugar-free/.
Carla