Fast or slow, pudding is never a thing we don’t want for dessert, an afternoon snack, or hell, even breakfast, eaten cold while standing at the open fridge. Our Slow Cooker Mango Tapioca Pudding is ...

In a large sauce pan, combine milk tapioca, sugar and pudding. Bring to a boil, stirring constantly. Remove from heat and add vanilla. Spoon into four dessert cups and cover. Refrigerate for two hours ...

Maybe it’s all that boba that’s been floating around in frothy milk teas. Or maybe it’s a nod to nostalgia and the creamy tapioca pudding of childhood memories. Maybe it’s a little of both. Whatever ...

Mr. Vogel’s recipe calls for constant stirring—just the job for a beautiful wooden spoon. Whipped egg whites give the pudding an unexpected lightness.

It’s a woody shrub native to South America with a starchy tuberous root. It provides an important source of carbohydrates in certain regions, although it’s not high in protein or essential vitamins.

This coconut chia pudding recipe was very much inspired by the one at Bunker, which was the only dessert on the menu when I visited. It relies on subtle flavors like tapioca and coconut milk, but it’s ...

This dessert from Chow.com is adapted from Cooking Light. The fresh mango, pineapple and coconut give it that tropical taste so welcome in summer. Slow Cooker Mango Tapioca Pudding Makes 9 servings 1 ...