Tapioca pudding

Tapioca pudding (similar to sago pudding) is a sweet pudding made with tapioca and either milk or cream. Coconut milk is also used in cases in which the flavour is preferred or in areas in which it is a commonplace ingredient for cooking. It is made in many cultures with equally varying styles, and may be produced in a variety of ways.[1] Its consistency ranges from thin (runny), to thick, to firm enough to eat with a fork.

Tapioca pudding
Main ingredientsTapioca, milk or cream or coconut milk

The pudding can be made from scratch using tapioca in a variety of forms: flakes, coarse meal, sticks, and pearls. Many commercial packaged mixes are also available.[2]

British schoolchildren have traditionally nicknamed the dish frog spawn, due to its appearance.[3] The Guardian described it as "Britain's most hated school pudding", with names such as fish eyes, frogspawn and eyeball pudding. It is however making a comeback in the 21st century in Michelin-starred restaurants and less exalted places.[2] In southern India a type of dessert pudding known as jawhuarusee payasam made from tapioca pearls is made during festival times.

Tapioca pudding was one of the dishes that Rhode Island army officers ate for their Fourth of July celebrations during the siege of Petersburg.[4]

See also


  1. It's one of the popular desserts or "Tong Shui" of Chinese culture. It is believed to have derived from the Mayan culture and was brought to China in the late 17th century. "Mango & Tapioca Pearls Dessert". christinesrecipes.com. 27 January 2010. Retrieved 6 September 2012.
  2. Balston, Catherine (13 April 2015). "Tapioca: the hated school pudding makes a culinary comeback". The Guardian. Retrieved 25 February 2016.
  3. "School Dinners: Top Of The Slops", Sky News, London, 5 August 2003. Retrieved on 6 November 2011.
  4. "What do Americans eat on July 4th?".
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