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Old Fashioned Tapioca Pudding

October 18, 2013 By Julie Hasson

 Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com

 

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Old Fashioned Tapioca Pudding


  • Author: Julie Hasson
  • Yield: Serves 4 1x
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Description

I think that my husband actually proposed to me because of this pudding. He would sit in the couch making those adorable smacking noises “num num num…tapioca?” and I’d just have to make it for him. Sincerely this will warm your heart. This deliciously creamy pudding is adapted from a recipe by Bryanna Clark Grogan. We love this pudding so much, that I must make it at least 2 or 3 times a week. You can easily cut in the recipe in half or double it for a crowd.


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Ingredients

  • 4 cups plain soymilk
  • 4 tablespoons cornstarch
  • 4 tablespoons Minute tapioca
  • 3/4 cup granulated sugar

Instructions

  1. In a saucepan, whisk together the soymilk, cornstarch, tapioca and sugar. Let the mixture sit for 15 minutes. Place saucepan over medium low heat and, whisking continuously, cook pudding until very thick. This will take about 10 minutes.
  2. Scoop the pudding into a bowl and either serve warm or chill until pudding is firm, stirring occasionally. The pudding will continue to thicken as it cools.

Notes

Tip: If you want a slightly larger yield, simply increase the soymilk to 5 cups, the cornstarch and tapioca to 5 tablespoons and the sugar to 1 cup. If you like your tapioca sweeter, add a little more sugar to taste.

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Filed Under: Dessert, DIY, Everyday Dish, gluten-free, Julie Hasson, Puddings, Recipes, Videos Tagged With: gluten-free, tapioca pudding, vegan

Previous Post: « Fire Breathing Dragon Potato Salad
Next Post: Gluten-Free Cranberry Orange Cake »

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©Julie Hasson and Julie’s Kitchenette, 2020. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julie Hasson and Julie’s Kitchenette with appropriate and specific direction to the original content.

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