Queen of Tapioca pudding
Prep time
Cook time
Total time
Tapioca pudding, a universal comfort food, is topped with meringue.
Recipe type: Dessert
Serves: 6-8
  • ⅓ cup small pearl tapioca
  • ¾ cup cold water
  • 2¼ cups milk
  • ½ cup sugar
  • ⅛ teaspoon salt
  • 2 eggs, separated
  • ¼ teaspoon almond OR vanilla extract
  • 1 tablespoon apricot jam, (optional) slightly warmed
  • 2 egg whites OR ⅓ cup pasteurized egg whites
  • ⅛ teaspoon cream of tartar
  • ¼ cup ultra fine Baker’s sugar
  • ¼ teaspoon almond OR vanilla extract
  1. Soak the tapioca in cold water in a heavy-based saucepan for 30 minutes. Do not drain.
  2. Add the milk, sugar and salt to the tapioca and heat to boiling point while stirring.
  3. Simmer over low heat, stirring occasionally, for 7-10 minutes until the tapioca becomes transparent.
  4. Beat the egg whites (from the two separated eggs) to the soft peak stage.
  5. Whisk the yolks in a separate mixing bowl and partially fold in the whites.
  6. Pour some of the hot tapioca mixture over the egg, while stirring, and then return to the saucepan.
  7. Add the almond or vanilla extract and fold in gently, until thoroughly mixed.
  8. Scrape the pudding into a bowl (1.5-quart capacity), and place it in the oven at 350˚F to heat through, while the meringue topping is made OR
For a basic Tapioca pudding, leave the tapioca-egg mixture in the saucepan, heat to boiling point, while stirring and simmer over very low heat for 10-15 minutes - instead of using the oven. Serve hot or cold, with or without the jam.
  1. Beat the egg whites and add the cream of tartar.
  2. As soon as the whites are foamy (not quite at the soft peak stage), start adding the sugar very slowly, beating well after each addition.
  3. When all the sugar has been added, the whites will be stiff and shiny.
  4. Mix in the extract.
  5. Remove the pudding from the oven, dot the surface with the apricot jam and gently spoon the topping over the surface of the pudding. Make sure that it covers the surface all the way to the edges. Use a fork to form peaks for visual effect.
  6. Bake at 350˚F for about 20 minutes until lightly browned.
Serve hot, warm or cold.
Instead of separating the egg whites and yolks, whisk the whole eggs and combine with the hot tapioca mixture. The pudding will not be as light and fluffy.

The base ingredients must be hot when topped with meringue to avoid a damp layer forming, between the pudding and meringue.

For maximum eye-appeal serve when taken from the oven, as the meringue settles.
Recipe by Cape Point Press at https://capepointpress.com/queen-of-tapioca-pudding/