Comforting tapioca pudding is usually infused with vanilla. I had some rose water on hand and thought I'd try it instead. The result was too delicious to keep to myself! I use goat's milk since I'm allergic to cow's milk, but feel free to use 2% cow's milk if you prefer it.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
2 hrs 5 mins
total:
2 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, stir together the sugar, tapioca, goat's milk, and egg. Set aside for 5 minutes for the tapioca to soak.

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  • Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.

  • Remove from heat and stir in the rose water.

  • Ladle the pudding into 4 small individual dessert dishes. Cover each dish with a piece of plastic wrap, pushing the wrap down onto the surface of the pudding to prevent a skin from forming. Let the puddings cool slightly on the countertop, about 5 minutes.

  • Chill in refrigerator for at least 2 hours before serving.

Nutrition Facts

219 calories; protein 7.6g; carbohydrates 29.3g; fat 8.2g; cholesterol 65mg; sodium 101.6mg. Full Nutrition
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