Maple Syrup Tapioca Pudding

  • Preparation 5 MIN
    Cooking 45 MIN
    Chilling 2 H
  • Servings 6



  1. Cut the vanilla bean in half lengthwise. Remove the seeds with the tip of a knife.
  2. In a double boiler, heat the milk with the vanilla bean and seeds (or vanilla extract) and salt. Add the tapioca pearls.
  3. Cook over low heat, stirring regularly, until the tapioca is translucent, about 40 minutes.
  4. In a bowl, combine the egg yolks and maple syrup. Add a little hot tapioca mixture. Stir to blend. Pour the mixture back into the double boiler, stirring until thickens.
  5. Pour into a bowl and cover with plastic wrap. Let cool, then refrigerate for about 2 hours.


In bulk food stores, you can find crushed and whole tapioca pearls that are small, medium or large size. Their size varies from that of a sesame seed to a pea and it influences the cooking time and texture of the tapioca pudding. The coarse (large) variety requires soaking while smaller pearls cook more quickly.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 171  
Total Fat 3.2 g  
Saturated Fat 1 g  
Sodium (salt) 91 mg  
Carbohydrates 30 g  
Fibre 0 g  
Protein 6 g