Apricot tapioca pudding

Total Time
16 min
6 min
10 min
Tapioca is a starch made from the root of the cassava plant and is used mainly in the form of quick-cooking tapioca to make puddings or to thicken pie fillings. Look for it in the baking section or pudding section of your supermarket. This is definitely a pudding for all you apricot lovers out there. Also, as you're making the pudding, don’t be concerned if the tapioca mixture still seems runny just after cooking—it will thicken as it cools. This is a refreshing nondairy dessert, but you can substitute 1 cup of low-fat milk for 1 cup of the apricot nectar for a creamy version.


Apricot nectar

2 cup(s)

Dried apricot halves

cup(s), chopped



Uncooked tapioca

3 Tbsp, quick-cooking variety

Vanilla extract

½ tsp


  1. Bring the apricot nectar and apricots to a boil in a medium saucepan. Remove from the heat and let stand 20 minutes.
  2. Strain the liquid from the apricots and add enough water to equal 2 cups. Return liquid to the saucepan with the apricots, sugar, and tapioca. Let stand 5 minutes.
  3. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and let cool about 20 minutes. Stir the vanilla into the pudding. Serve warm or cover and refrigerate until chilled, at least 3 hours or up to 3 days. Yields 1/2 cup per serving.