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Cooked tapioca goes translucent and kids find it fascinating, hence the term ‘frog eggs’. It requires a log of stirring, but the results are worth it. It's soft and creamy and will create memories your child will treasure and pass on to her own child.

Fluffy Frog Eggs with Cinnamon Sugar
Kids love this!


  • 125 ml tapioca
  • 550 ml milk
  • 80 ml sugar
  • large pinch salt
  • 3 large Nulaid eggs, separated *
  • 125 ml cream
  • cinnamon sugar


Soak the tapioca according to the pack instructions then drain. When done, whisk together the milk, sugar and salt then add the drained tapioca. Bring to a boil over medium heat, stirring constantly and carefully with a wooden spoon. The mixture will start to thicken so turn down the heat and continue to cook and stir for 20 to 30 minutes or until the tapioca is soft.

Whisk together the Nulaid egg yolks and cream and stir into the mixture. Cook for a further minute then remove from heat. Beat the egg whites until stiff then fold lightly into the mixture preserving as much of the fluffiness as you can. Serve in bowls, sprinkled with cinnamon sugar.

Serves 6 8

* Nulaid eggs are farm fresh and grain fed and gives you a choice of free-range or canola eggs their yolks being bright orange from those heart-healthy Omega-3 fatty acids.