Know what’s on your plate
Tapioca pudding
Calories & nutrition facts
ready-to-eat
Nutrition facts
Per 100 g% DV- Calories 130 kcal —
- Protein 2 g 4%
- Carbohydrate 22 g 8%
- Fat 3.9 g 5%
- Saturated fat 1 g 5%
- Fibre 0 g 0%
- Sugars 15 g —
- Sodium 145 mg 6%
- Cholesterol 1 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0.3 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.15 mg 1%
- Vitamin K 0.4 µg 0%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.1 mg 7%
- Niacin (B3) 0.07 mg 0%
- Pantothenic acid (B5) 0.24 mg 5%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 3 µg 1%
- Vitamin B12 0.21 µg 9%
- Choline 6.2 mg 1%
Minerals
- Calcium 71 mg 5%
- Iron 0.11 mg 1%
- Magnesium 6 mg 1%
- Phosphorus 60 mg 5%
- Potassium 92 mg 2%
- Zinc 0.22 mg 2%
- Copper 0.02 mg 2%
- Manganese 0.01 mg 0%
- Selenium 0 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 130 | 2 g | 22 g | 3.9 g |
| 1 × oz | 28.4 g | 37 | 0.6 g | 6.1 g | 1.1 g |
| 1 × container refrigerated 4 oz | 110 g | 143 | 2.1 g | 24 g | 4.3 g |
| 1 × container | 97 g | 126 | 1.9 g | 21 g | 3.8 g |
| 2 × oz | 56.7 g | 74 | 1.1 g | 12 g | 2.2 g |
| ½ × oz | 14.2 g | 18 | 0.3 g | 3.1 g | 0.5 g |
| 3 × oz | 85.1 g | 111 | 1.7 g | 18 g | 3.3 g |
| 4 × oz | 113.4 g | 147 | 2.2 g | 25 g | 4.4 g |
Similar foods
- Tapioca pearldry mix, prepared122 kcal / 100 g
- Chocolate puddingready-to-eat142 kcal / 100 g
- Rice puddingready-to-eat108 kcal / 100 g
- Vanilla puddingready-to-eat130 kcal / 100 g
- Raspberry tapioca pearldry mix, prepared128 kcal / 100 g
- Pearl tapiocacooked65 kcal / 100 g
- Strawberry tapioca pearldry mix, prepared122 kcal / 100 g
- Tapiocaboiled127 kcal / 100 g
- Cherry tapioca pearldry mix, prepared128 kcal / 100 g
Questions about Tapioca pudding
How do you stop tapioca pudding from going lumpy?
Soak small tapioca pearls in the recipe’s liquid for about 30 minutes before cooking. Stir as they heat, especially along the bottom of the pan, and keep the pudding at a gentle simmer rather than a hard boil.
How do you know when tapioca pudding is cooked?
Simmer it until the pearls are swollen and mostly translucent, usually about 15–20 minutes after soaking; a small white dot in the centre can remain. The pudding will thicken further as it cools.
Can you make tapioca pudding with large pearls?
Yes, but large pearls need longer soaking and cooking than the small kind used in many pudding recipes. Follow the packet’s directions, then simmer until the centres are tender and translucent; add the pearls to the milk only when they are ready.
How should you store tapioca pudding?
Cool it promptly, cover and refrigerate, then eat it within 3 days. Tapioca thickens as it chills, so stir in a little milk when reheating gently or serving it cold.
What can you serve with tapioca pudding?
Fresh mango, sliced banana, berries or stewed fruit add a bright contrast to its creamy texture. A pinch of cinnamon or nutmeg also works well, as does a spoonful of jam.
Can you make tapioca pudding without dairy milk?
Yes. Use an unsweetened plant drink such as coconut, oat or soya drink; coconut milk gives a particularly rich pudding. Stir regularly, as some plant drinks can catch on the bottom of the pan.
How does tapioca pudding compare with rice pudding?
Tapioca pudding has 130 kcal per 100 g, while rice pudding has 108 kcal; tapioca pudding also has less protein, at 2 g compared with 3.23 g. Rice pudding has a little fibre, while tapioca pudding has none.
Is tapioca pudding made from cassava?
Yes. Tapioca is the starch extracted from cassava roots, and pearls are made by forming that starch into small balls; simmering makes them swell and turn translucent.
Source: USDA FoodData Central 169614 · per 100 g · carbohydrate per EU label, fibre excluded
