Food Advertising by

How to Cook Rosewater Tapioca Pudding

Pink Rose Flowers Wall Decor Picture Art PrintIf you’re looking for something different for dessert, don’t miss out on this recipe for Rosewater Tapioca Pudding!

Who doesn’t love tapioca pudding? It’s one of the most comforting treats that is reminiscent of your childhood. It’s true food for the soul…

Now that we’re all grown up and we’re looking for some adventure and that “je ne sais quoi“, try this stellar recipe and launch your tapioca into another universe of flavor.

Rosewater Tapioca Pudding:

This recipe is such a fresh take on tapioca pudding, that it would be perfect for a Springtime treat around Easter or Mother’s Day!

Type: Dessert Recipe

Serve With: After-dinner beverages
Prep Time: 7 min
Cook Time: 15 min
Yield: 6 servings



    1. Vollrath 4qt Sauce Pan - shop.cookingwithkimberly.comStir milk, tapioca, sugar and salt together in a medium sauce pan.
    2. Over a medium heat, bring mixture to a boil, stirring constantly.
    3. Reduce heat to low and cook for 5 more minutes, stirring constantly.
    4. 10 Inch Stainless Steel Flat Whisk - shop.cookingwithkimberly.comWhisk about 1 cup of the hot milk mixture into a bowl with the beaten eggs a few tablespoons at a time to temper the eggs – this way when the eggs are added, they don’t turn into “scrambled eggs” in your pudding, which would not be what you’re looking for.
    5. Stir the egg mixture into the pudding in the saucepan until it’s well incorporated.
    6. Bring the tapioca pudding back up to a gentle simmer stirring it for a few minutes. At this point, the pudding should coat the back of a metal spoon.
    7. At this point, remove the sauce pan from the heat, and stir in the vanilla extract and the rosewater.
    8. Pour pudding into dishes and serve either hot or refrigerate for a few hours and serve cold. Pudding will set and become more firm as it cools.
    9. Enjoy!

FYI: Lavender works well too!

Let us know how you enjoy this recipe for Rosewater Tapioca Pudding!


Similar Posts:

Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

Share This Post On


  1. How to Make Flavored Finishing Sugars : The 'How to Cook' Blog - [...] As promised, I am including my Rosewater Tapioca Pudding Recipe. If you`ve never tried using Rosewater, I suggest you…
  2. Can You Eat Roses & Rose Products – Web Chef, Kimberly Edwards Answers : The 'How to Cook' Blog - [...] the Rosewater Tapioca Pudding Recipe [...]
  3. How to Brew Rose Water Iced Tea : The 'How to Cook' Blog - [...] Try out my Rose Water Tapioca Pudding Recipe [...]
  4. Web Chef Review: Fee Brothers West Indian Orange Bitters : The 'How to Cook' Blog - […] 2-3 drops to salad dressings, desserts like tapioca pudding. Fantastic. Use your […]
  5. National Pudding Season Begins: Try Smores Bread Pudding | The 'How to Cook' Blog - Cooking with Kimberly - […] puddings can be kicked up with other ingredients to make them more special. Check out this Rosewater Tapioca Pudding…

Submit a Comment

Your email address will not be published. Required fields are marked *

Food Advertising by