Homemade Tapioca

tapioca 1

Every once in a while, I get a hankering to have some tapioca.  Maybe it’s because it reminds me of custard without the heaviness of a custard.  Maybe it’s because my mother used to make this and it reminds  me of my childhood.  Maybe it’s just because it’s plain wholesome good.

While considered a starch, tapioca has many good qualities.

It has a low level of saturated fat, cholesterol, and sodium.  It is rich in “good” cholesterol, dietary fiber, and protein.  It also contains B-vitamins and other minerals.  High in carbohydrates, These include a very low level of saturated fat, cholesterol, and sodium. It is also a rich source of dietary fiber, “good” cholesterol, and protein. Furthermore, tapioca contains members of the vitamin B-complex, including pantothenic acid, folate, and B6, as well as iron, manganese, calcium, copper, and selenium.

My main excuse for indulging in tapioca is that it helps ward off Alzheimers and helps maintain blood pressure.  (At least that’s what I tell my friends).

If you purchase the large pearl tapioca, you will need to soak it in water or milk first.  The small pearl or the flakes don’t need to be soaked.  I used to call my sister Katharine for directions on how to make tapioca until the third time I called; then I decided to just write down her directions.

The other evening (one of those it’s in the teens  days) I made a double batch of this stuff, and my hubby ate three portions right off the stove.

You can add fruit to the tapioca after it is cooled, or eat it plain.  Dave and I think it’s good warm or cold.

You’ll need your tapioca, sugar, eggs, milk, and vanilla.  Oh yes, you’ll need time to stand at the stove and stir it until the pearls are see-through.  Once that happens, it will be ready to serve.  Serve it plain, with fruit, or a sprinkle of brown sugar on top if you’d like.


On these cold winter days, this might be just what you’ll need to hit the spot.

Homemade Tapioca
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
A simple winter (or summer) dessert that can served hot or cold, and with or without fruit.
  • ½ cup tapioca
  • 1 quart milk
  • 2 eggs, beaten
  • ½ cup sugar
  • 2 tsp. vanilla
  1. Beat eggs and mix with sugar
  2. Combine egg mixture with tapioca and milk
  3. Cook in a saucepan in a medium pan, stirring until thick.
  4. Tapioca will be done when the pearls are clear and you can see through them.

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2 thoughts on “Homemade Tapioca”

  1. I love cassava and I often times extract tapioca from it coz i love baking cassava ake and even make carioca where you need to extract cassava juice. I will be trying this out

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