Maple-Walnut Tapioca Pudding

Maple-Walnut Tapioca Pudding

3 Reviews
From: EatingWell Magazine, March/April 2007

Turn comforting tapioca pudding into a special dessert for two by spiking it with pure maple syrup and finishing it with a simple spiced maple-nut topping.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 cup low-fat milk
  • 1 large egg, well beaten
  • 1 tablespoon plus 1 teaspoon quick-cooking tapioca
  • ⅛ teaspoon salt
  • ¼ cup plus 1 tablespoon pure maple syrup, divided
  • ½ teaspoon vanilla extract
  • 2 tablespoons chopped walnuts
  • Pinch of ground cinnamon
  • Pinch of ground nutmeg


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  1. Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.
  2. Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 6 to 18 minutes (depending on your stove). Remove from the heat; stir in ¼ cup syrup and vanilla.
  3. Divide the pudding between 2 ramekins or custard cups. Let cool for at least 30 minutes or refrigerate until chilled.
  4. Meanwhile, line a small plate with parchment or wax paper. Coat the paper with cooking spray. Combine walnuts, the remaining 1 tablespoon syrup, cinnamon and nutmeg in a small saucepan or skillet. Heat over medium-low heat, stirring, until most of the syrup has evaporated, 1 to 4 minutes. Spread the nuts out onto the prepared paper and place in the freezer until cool, about 10 minutes.
  5. Crumble the chilled walnut topping into pieces. Serve the pudding topped with the maple walnuts.
  • Make Ahead Tip: Cover and refrigerate the pudding for up to 3 days. Prepare the walnut topping (Step 4) 15 minutes before serving.

Nutrition information

  • Serving size: about ⅔ cup
  • Per serving: 295 calories; 8 g fat(2 g sat); 1 g fiber; 48 g carbohydrates; 8 g protein; 25 mcg folate; 99 mg cholesterol; 37 g sugars; 30 g added sugars; 376 IU vitamin A; 0 mg vitamin C; 226 mg calcium; 1 mg iron; 241 mg sodium; 358 mg potassium
  • Nutrition Bonus: Calcium (23% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ other carbohydrate, ½ reduced-fat milk, 1 fat

Reviews 3

February 12, 2012
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By: EatingWell User
Do you think this could be made with a non-dairy milk (ie almond or rice)? Sounds like a great recipe otherwise!
November 15, 2010
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By: EatingWell User
Yum! This recipe should be titled Happy-oca.
February 23, 2010
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By: EatingWell User
I love this recipe. It's so easy to make and taste too good to be so good for me.
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