I have tried to make ‘Tapioca Pudding’ several times. I followed the instruction printed on the package of Tapioca Pearls. Every time I slightly burned the bottom of the saucepan. Then I decided to reduce the amount of Tapioca Pearls for the recipe, and I added Gelatine to help setting. It was a BRILLIANT idea!!!


2 to 4 Servings


1/4 cup Small Tapioca Pearls
2 cups Milk *OR Milk of your choice
2 tablespoons Caster Sugar
1 teaspoon Gelatine Powder
1 tablespoon Water
1/2 teaspoon Vanilla Extract *optional

Blueberry Sauce
1 cup Frozen OR Fresh Blueberries
2 tablespoons Caster Sugar
1 teaspoon Kirsch *optional
1/2 teaspoon Corn Starch Flour *mixed with 1 tablespoon Water

  1. Soak Tapioca Pearls in Milk in a saucepan for at least 1 hour.
  2. Sprinkle Gelatine Powder into 1 tablespoon Water in a small bowl and soak for 5-10 minutes.
  3. Heat Tapioca Pearls and Milk over medium heat, stirring continuously, and bring to the boil. Then reduce heat to simmer for 10 to 15 minutes. You got to stir continuously!
  4. Add soaked Gelatine and Sugar to the milk mixture, gently stir until until Gelatine and Sugar dissolve, then remove from the heat. DO NOT boil. Add Vanilla Extract if you like.
  5. Pour the mixture into jelly moulds or serving glasses. Today I used a medium size mixing bowl. Place in the fridge and leave to set. *Note: If you mould the jelly, I recommend to line with plastic food wrap or wet the mould(s) with water.
  6. Enjoy with your favourite fruit sauce.
  7. How to make Blueberry Sauce: Place Blueberries and Sugar in a heat-proof bowl and microwave for 2 minutes. Stir in Kirsch (*optional) and Corn Starch mixture, bring to the boil in the microwave, and stir. Cool completely.