Jamaican Tapioca Pudding Recipe

Name: Jamaican Tapioca Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/3 cup small pearl tapioca; 3/4 cup water; 2 cups 2% low-fat milk; 1/4 cup rum; 1/8 teaspoon salt; 2 eggs, separated; 1/2 cup white sugar; 1/2 teaspoon vanilla; 1/8 teaspoon nutmeg; 1 pinch allspice; 1 pinch ground cloves

Servings: persons

1/3 cup small pearl tapioca
3/4 cup water
2 cups 2% low-fat milk
1/4 cup rum
1/8 teaspoon salt
2 eggs, separated
1/2 cup white sugar
1/2 teaspoon vanilla
1/8 teaspoon nutmeg
1 pinch allspice
1 pinch ground cloves

1
Soak tapioca in the water for 30 minutes in a 1 1/2 quart saucepan.
2
Lightly beat the egg yolks.
3
After the 30 minutes; add milk, rum, salt, and egg yolks to the tapioca.
4
Stir over medium heat until boiling. Turn heat down to low.
5
Simmer, uncovered, for 15 minutes; stirring often.
6
Beat the egg whites with the sugar until soft peaks form.
7
After the 15 minutes, fold about 3/4 cup of hot tapioca into the egg whites and then gently fold egg mixture back into your saucepan. Stir well over low heat for about 3 more minutes.
8
Remove from heat and cool for 15 minutes then stir in vanilla, nutmeg, allspice, and cloves.
9
Serve warm or chilled.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup small pearl tapioca, 3/4 cup water, 2 cups 2% low-fat milk, 1/4 cup rum, and more.

Yes, Jamaican Tapioca Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jamaican Tapioca Pudding

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