Homemade Tapioca Pudding

Homemade Tapioca Pudding

A classic, comforting dessert with a delicate texture and creamy, vanilla-infused flavor. Making it from scratch is easier than you think and far superior to store-bought versions!

📝 Ingredients

• ⅓ cup (55g) small pearl tapioca (not instant or quick-cooking)

• 3 cups (710ml) whole milk, divided

• ¼ tsp salt

• 2 large eggs

• ½ cup (100g) granulated sugar

• 1 tsp vanilla extract

• Optional: Ground cinnamon or nutmeg for dusting

👩‍🍳 Instructions

1. Soak the Tapioca

1. In a medium saucepan, combine the tapioca pearls, 2 ½ cups of milk, and salt.

2. Let stand for 30 minutes (this helps the pearls soften).

2. Cook the Tapioca

1. After soaking, bring the mixture to a simmer over medium heat, stirring occasionally.

2. Once simmering, reduce heat to low, cover, and cook for 15–20 minutes, stirring frequently to prevent sticking, until the tapioca has thickened and the pearls are mostly translucent (a few white specks in the center are okay).

3. Temper the Eggs

1. In a separate bowl, whisk the eggs and sugar until smooth.

2. Gradually whisk in the remaining ½ cup of milk to temper the eggs.

3. Slowly pour about 1 cup of the hot tapioca mixture into the egg mixture, whisking constantly to prevent curdling.

4. Combine and Thicken

1. Pour the egg-tapioca mixture back into the saucepan.

2. Cook over low heat, stirring constantly, for 3–5 minutes until the pudding thickens further (do not boil).

3. Remove from heat and stir in the vanilla extract.

5. Cool and Serve

1. Let the pudding cool slightly—it will continue to thicken as it cools.

2. For a traditional skin-on-top texture, transfer to a serving dish and press plastic wrap directly on the surface. For no skin, cover without touching the pudding.

3. Serve warm, at room temperature, or chilled. Dust with cinnamon or nutmeg if desired.

💡 Pro Tips

• Soaking is Key: Don’t skip soaking the tapioca! It ensures a tender, not chewy, texture.

• Stir Frequently: Tapioca loves to stick to the bottom of the pan. Keep an eye on it!

• Customize It:

  • Coconut Tapioca: Substitute 1 cup of milk with coconut milk.

  • Chocolate Tapioca: Whisk in 2 tbsp cocoa powder with the sugar.

  • Add Fruit: Fold in whipped cream and fresh berries once cooled.

• Storage: Keep in an airtight container in the refrigerator for up to 3 days.

Enjoy this timeless, creamy, and satisfying dessert!