Jamaican Tapioca Pudding is a creamy, delightful dessert that brings a taste of the tropics to your table. With a hint of rum and a sprinkle of spices, the pudding is perfect for satisfying your sweet tooth. Get ready to indulge in a comforting bowl of the delicious treat.
For those avoiding alcohol, substitute rum with a splash of vanilla extract or coconut milk to retain some tropical flair. If you’re dealing with allergies, ensure that the tapioca is gluten-free and check the milk alternative for any dairy sensitivities. Quality ingredients make a difference, so opt for fresh spices for an aromatic punch and rich, creamy milk for that satisfying texture.
Pudding & Mousse
Jamaican Tapioca Pudding Recipe
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
Instructions
- Soak 1/3 cup small pearl tapioca in 3/4 cup water for 30 minutes in a 1 1/2 quart saucepan.
- Lightly beat the egg yolks.
- After the 30 minutes, add 2 cups 2% low-fat milk, 1/4 cup rum, 1/8 teaspoon salt, and the beaten egg yolks to the tapioca.
- Stir over medium heat until boiling, then turn the heat down to low.
- Simmer the mixture uncovered for 15 minutes, stirring often to prevent sticking.
- In a separate bowl, beat the egg whites with 1/2 cup white sugar until soft peaks form.
- After the 15 minutes, fold about 3/4 cup of the hot tapioca mixture into the egg whites, then gently fold the egg mixture back into the saucepan.
- Stir well over low heat for about 3 more minutes to combine everything.
- Remove from heat and cool for 15 minutes before stirring in 1/2 teaspoon vanilla, 1/8 teaspoon nutmeg, 1 pinch allspice, and 1 pinch ground cloves.
- Serve the pudding warm or chilled, depending on your preference.
Part of our Homemade Pudding and Mousse Recipes collection — Part 2 of 4: