Tapioca Fluff Pudding

Tapioca Fluff Pudding

Ready in 1h

Try this Tapioca Fluff Pudding recipe, or contribute your own.


1/4 c Quick-cooking tapioca
4 c milk
1/2 c Sugar
1/4 Tsp salt
3 Eggs; separated
1 1/2 Tsp vanilla

Original recipe makes 1



In a heavy large saucepan, combine sugar, tapioca, and salt. Stir in milk and let stand for 5 minutes. Meanwhile, beat egg yolks slightly. Stir yolks into tapioca mixture. Bring to a full boil, stirring constantly. Remove from heat. Stir in vanilla. Beat egg whites until stiff peaks form. Put 1/3 of the whites into a large bowl. Slowly stir in the tapioca mixture. Fold in remaining egg whites, leaving little fluffs of un-blended egg white. Cover and chill. Serve topped with whipped cream or fruit. From: Ari Rapkin Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #889 by Bill Webster on Nov 08, 1997

Verified by stevemur
Alert editor   
Calories Per Serving: 2578 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Tapioca Fluff Pudding. Be the first to review it!

Rating (optional):

sign in to add your comment

Learn more

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free