Tapioca Cream Recipe
Tapioca Cream Recipe photo by Taste of Home
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Tapioca Cream Recipe

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For a light and lovely “something sweet” to cap off your meal, try this creamy dessert from Katie Anderson in Spokane, Washington. “To make it look extra-special, I sometimes sprinkle with cinnamon, nutmeg or a few sliced berries,” Katie says. TIP: Tapioca will keep indefinitely if it’s stored airtight in a cool dry place.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 2 servings


  • 1 cup 2% milk
  • 3 tablespoons sugar
  • 1 tablespoon quick-cooking tapioca
  • 1 egg yolk, beaten
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract

Nutritional Facts

1/2 cup: 176 calories, 4g fat (2g saturated fat), 111mg cholesterol, 213mg sodium, 30g carbohydrate (24g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 reduced-fat milk.


  1. In a saucepan, combine the milk, sugar, tapioca, egg yolk and salt; let stand for 5 minutes. Cook and stir over medium heat until mixture comes to a full boil. Remove from the heat; stir in vanilla. Cool slightly. Spoon into serving dishes. Cover and refrigerate until chilled. Yield: 2 servings.
Originally published as Tapioca Cream in Cooking for 2 Winter 2006, p53

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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grannygourmet User ID: 3148826 75886
Reviewed Dec. 10, 2010

"This is a quick and easy recipe and the flavors are quite good. I was a little disappointed in the texture, however, it wasn't as good as my mother used to make. Unfortunately, I never got her recipe. I may make this again, but will continue looking for a 5-star recipe."

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