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Tapioca Puddings
February 5, 2009
2:55 pm
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hawkswench
Chesterfield, Michigan
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August 15, 2008
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As my family loves them, I tried to make different flavored ones. Yesterday I made two different batches. To a double recipe instead of the 5 1/2 cups of milk (normal calls for 2 3/4 cup) I used 4 cups of milk and 1 1/2 cups of the white chocolate coconut coffee creamer. There were no left overs that night. To me it was a little strong on the coconut flavor but everyone else liked it at that strength. I have tried this recipe using a caramel apple creamer too, that was a single batch so that was 3/4 cup of the creamer.

The second batch I made; also a double recipe, I added 3 large mashed bananas (no clue on how many cups that would be) then added 1/2 tsp of ground nutmeg and cinnamon to the mixture. According to my niece it taste like the banana nut bread oatmeal, I think it just taste like banana bread.

Since we constantly buy the flavored creamer we have replaced the milk when making dream whip topping and sometimes when I make sweet biscuits.

February 5, 2009
3:40 pm
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Pete
WV
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December 28, 2008
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What a great idea!  We just love tapioca pudding. 

Mom used to add some well drained crushed pineapple, and that was yummy. 

I was taught to make it by first mixing the eggs/egg yolks with the sugar then the tapioca in the pan before adding any liquid.  Doing that was to avoid clumping.  Don't know if it did or not, but I still do it that way, of course!

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