Here’s a classic, creamy Tapioca Pudding recipe—smooth, slightly chewy, and comforting.
Tapioca Pudding
Servings: 4–6
Ingredients
- ½ cup small pearl tapioca
- 2 ½ cups whole milk (or a milk alternative)
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Soak tapioca
- Place tapioca pearls in a bowl and cover with 1 cup of water. Let soak 30 minutes, then drain.
- Heat milk
- In a medium saucepan, combine milk, sugar, and soaked tapioca. Heat over medium, stirring frequently until it begins to thicken and the tapioca pearls become translucent (about 10–15 minutes).
- Temper eggs
- In a small bowl, beat the eggs. Slowly whisk in ½ cup of the hot tapioca mixture to temper the eggs.
- Pour the egg mixture back into the saucepan, stirring constantly.
- Cook pudding
- Continue cooking for 2–3 minutes until pudding thickens further. Remove from heat and stir in vanilla and a pinch of salt.
- Chill and serve
- Let pudding cool slightly, then transfer to serving dishes. Chill in the refrigerator for at least 1–2 hours. Serve cold, or warm if preferred.
Pro Tips
- Smooth pudding: Stir frequently to prevent sticking or scorching.
- Texture: For a creamier pudding, use half-and-half instead of milk.
- Flavor variations: Add a pinch of cinnamon, nutmeg, or a few tablespoons of shredded coconut.
- Make-ahead: Pudding can be made a day ahead; cover tightly and refrigerate.
If you want, I can also provide a coconut milk tapioca pudding version that’s dairy-free and tropical.
Do you want me to do that?
