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Tapioca Pudding


  • ½ cup Lion Tapioca Pearls

  • 1 ¾ cups milk

  • 1 Spencers Cinnamon Quill

  • ¼ cup brown sugar

  • ½ tsp Anchor Imitation Vanilla Essence

  • 1 Tbsp caster sugar

  • ½ tsp Spencers Ground Cinnamon

  • 1 peach sliced

  • 1/2 mango sliced

  • 1 banana sliced


  1. Soak tapioca pearls in milk for 1 hour.

  2. Boil the tapioca pearls, milk and cinnamon quill together in a saucepan, reduce heat and simmer stirring continuously for approximately 10-15 minutes until tapioca pearls become translucent. Remove from the heat.

  3. Stir sugar and vanilla essence into the sago, remove cinnamon quill and spoon mixture into serving dishes.

  4. Sprinkle with combined caster sugar and ground cinnamon and top with fresh fruits to serve.

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