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Vanilla Tapioca Pudding

As a widower, I've recently started to learn how to cook. I created this tapioca pudding that's not only low in fat, but is easy to make, too. —Robert Daggit of Shoreview, Minnesota
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    4 servings


  • 3-1/4 cups fat-free milk
  • 2 tablespoons quick-cooking tapioca
  • 2 tablespoons sugar
  • 1 package (.8 ounce) cook-and-serve vanilla pudding mix
  • 1/4 teaspoon vanilla extract


  • In a large saucepan, combine the milk, tapioca, sugar and pudding mix. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla.
  • Spoon into four dessert dishes. Cover and refrigerate for 2 hours before serving.
Nutrition Facts
3/4 cup: 133 calories, 0 fat (0 saturated fat), 4mg cholesterol, 118mg sodium, 26g carbohydrate (20g sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 fat-free milk.

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  • Tina
    May 27, 2020

    Omg, this is delish! Not only is it delish, but so easy. I highly recommend it to anyone who loves tapioca pudding. I imagine you could use any flavor pudding you desire. Or, you could use any kind of flavoring with vanilla pudding, such as: coconut, lemon, hazelnut, almond (which will make it taste like cherries), anise, etc., anything. It's also gluten free if you are on a special gluten free diet. Thank you for sharing!

  • Lady Fingers
    Jan 12, 2020

    I've always failed at tapioca pudding. Until now. It came out smooth and creamy, with just enough tapioca texture to feel. I might add just a pinch more next time, but that would mean adding even more milk -- and that's my one caution: Plan to make 6 servings, or 4 enormous ones!

  • Joscy
    Jun 22, 2014

    OMGoodness, this sounds **wonderful**. Thank You for sharing! growing up my Mom would make the *regular* kind tapioca pudding. Cannot say enough how much I miss her.

  • ConnieK
    Mar 16, 2014

    Excellent! Easy and very quick to make. Thanks for sharing!

  • wezziewood
    Feb 17, 2010

    I have made this recipe several times, and found I could "bump" the flavor by using French Vanilla pudding and extra vanilla extract.

  • Stacie
    Aug 21, 2006

    No comment left