Facebook0Pin0Reddit0Email0Print0 Lightly scented with vanilla and cinnamon and just as creamy as you remember from childhood, this homemade Tapioca Pudding is a naturally gluten-free dessert.(But sure doesn’t taste like it!) I love the family-style restaurants where dessert is included with your meal (ahem, fish fry).And the waitress rattles off lots of options such as chocolate cake, cheesecake, red JELL-O, chocolate pudding, rice pudding, or ice cream (vanilla, chocolate, butter pecan, and rainbow sherbet).

And tapioca pudding! And do you want that with or without whipped cream? How about a whisper of cinnamon? After my stint as a waitress, I discovered that some restaurants serve tapioca pudding from a can.But we’re going to do it from scratch, and it’s guaranteed to exceed your expectations.Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsTapioca Pudding RecipeRecipe ingredients Ingredient notes Tapioca pearls: Instant tapioca, minute tapioca, or “tapioca granules” will not work in this recipe; you want the real deal of “small pearl tapioca.” Note: There isn’t much standardization for white tapioca pearls, so they’re available in a wide range of sizes.

That’s okay, because the pre-soaking step will compensate for any variations.Cinnamon-sugar topping: Try 1 tablespoon granulated sugar + 1 teaspoon cinnamon.Mix and sprinkle over the whipped cream, and save the rest for cinna

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