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Take the juice of the mandarins or pineapple and add water until you have 3 cups. Add the puddings and cook until thick. Cool. Add whipped topping and mandarins or pineapple.
By Robin from Washington, IA
Beat 4 egg yolks with 1/2 cup water and carefully add to rest of sauce. Bring to full boil, stirring constantly.
Add 1/4 tsp. baking soda, remove from heat. Stir in 1 tsp. vanilla and 1 tsp. maple flavoring
Refrigerate for at least 4 hours and carefully fold in a large container of Cool Whip.
By Margie from Mount Vernon, Ohio
By Robin from Washington, IA
Recipe for Strawberry Tapioca. Bring water and salt to a boil and add tapioca. Turn off heat and let set for 35 minutes. Bring to a boil again and add strawberry Jello and raspberry Jello.
Bring water to a boil. Add tapioca, cover and cook for 15 to 20 minutes or until most of the balls are clear. Remove from heat and add gelatin and sugar...
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Requesting a tapioca pudding recipe. I do as the instructions tell me to do, but it just doesn't come out like my mother's. Does anyone have any tricks up their sleeves I can use? I will appreciate greatly any info.
sorry---not one of us can comeup with a food that will taste like our MOM'S-i am 70 yrs OLD and i still cannot bake an apple pie like my M other did.
Using the recipe on the box, I have had great success. I often add a bit of nutmeg and/or cinnamon (just a touch!). Be sure to let the mixture stand the full 5 min. before cooking--and be sure and stir constantly. I also usually make double recipe. I have used this to layer with pie filling, such as cherry, for bring-a-dish suppers. Another use is in a trifle instead of vanilla or chocolate pudding. In case your box doesn't have the same recipe as mine, it is: 1/3 cup sugar, 3 tbls. minute tapioca, 2-3/4 cups milk, 1 egg slightly beaten, and 1 tsp. vanilla. Hope this works for you.
My mother would always put a dab of cherry on her tapioca and I figured out that jarred cherries taste differently now than they did way back when.
If you use Minute Tapioca, there is a recipe on the side of most boxes called "Fluffy Tapioca" which calls for folding the stiffly beaten egg white(s)with part of the total sugar into the hot pudding immediately after removing from the heat. The mixture can be tested for proper temperature if salmonella is a consideration -- I usually find the heat enough to cook the beaten whites.
I always follow the recipe on the box but I do add 1/2 teaspoon of almond extract in addition to the vanilla extract.
Mix in a handful of mini marshmallows toward the end of the cooking time. They should melt most of the way and will make the tapioca fluffy and sweet. (Only fot those with real 'sweet-toothes')
I use the minute tapioca, and let the milk, sugar, egg, and tapioca soak/stand for 30-60 minutes (instead of the 5 minutes specified on the box). It comes out thicker and almost fluffy. Using whole milk instead of lower fat makes it taste like Mom's.
Is there a substitute for vanilla extract when making tapioca pudding?
By Betty from USA
I love almond extract; but you only need half the quantity of almond extr. (For example, if the recipe calls for 1 teaspoon of vanilla, use only a half teaspoon of almond.)
Actually any other flavouring you like can be subsituted for vanilla but as Jilson says you may want to add less. Just off the top of my head, orange,rum, cherry, strawberry.
This is a page about cooking tapioca in your crockpot. Preparing tapioca in a crockpot is easy and less tricky than the stovetop method.
This is a page about chocolate tapioca pudding. For chocolate lovers, you can easily turn plain tapioca pudding into a chocolate delight.