Here’s a classic Tapioca Pudding recipe—creamy, comforting, and slightly sweet with soft tapioca pearls.
🍮 Tapioca Pudding
🧂 Ingredients (Serves 4–6)
- ½ cup small pearl tapioca
- 2 ½ cups milk (whole milk for creamier pudding)
- ¼ tsp salt
- 2 eggs
- ⅓–½ cup sugar (adjust to taste)
- 1 tsp vanilla extract
- Optional toppings: cinnamon, nutmeg, or fruit
🔪 Instructions
1. Soak tapioca (optional but recommended)
- Soak tapioca pearls in ½ cup milk for 30 minutes to 1 hour.
2. Cook tapioca
- In a medium saucepan, combine soaked tapioca, remaining milk, and salt.
- Cook over medium heat, stirring frequently, until tapioca pearls are soft and mixture begins to thicken (10–15 minutes).
3. Temper the eggs
- In a small bowl, beat the eggs.
- Slowly whisk in a few tablespoons of hot tapioca mixture to temper the eggs (prevents curdling).
- Pour the egg mixture back into the saucepan, stirring constantly.
4. Add sugar and vanilla
- Stir in sugar and cook 2–3 more minutes until pudding thickens to desired consistency.
- Remove from heat and stir in vanilla extract.
5. Cool and serve
- Serve warm or chilled.
- Optional: sprinkle with cinnamon or top with fresh fruit.
🌟 Tips
- Creamier pudding: Use half-and-half or add a splash of cream at the end.
- Texture: Small pearl tapioca gives a smooth, tender bite; medium pearls give a chewier texture.
- Make-ahead: Tapioca pudding can be refrigerated for 2–3 days; cover to prevent a skin from forming.
If you want, I can also give a coconut milk tapioca pudding recipe that’s dairy-free, creamy, and tropical-tasting—perfect as a lighter dessert.
