Here’s a simple, creamy recipe for tapioca pudding — a comforting dessert that’s easy to make at home.
🥣 Classic Tapioca Pudding
Ingredients
- ½ cup small pearl tapioca
- 2 ½ cups milk (whole, 2%, or plant-based)
- ⅓ cup sugar (adjust to taste)
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: raisins, nutmeg, or cinnamon for extra flavor
Instructions
1️⃣ Soak the tapioca (optional but recommended)
- Soak pearls in water for 30 minutes, then drain.
- This helps reduce cooking time and prevents clumping.
2️⃣ Heat milk mixture
- In a saucepan, combine milk, sugar, and salt.
- Warm over medium heat until sugar dissolves.
3️⃣ Add tapioca
- Stir in the tapioca and cook on medium-low heat.
- Stir frequently to prevent sticking.
4️⃣ Cook until pearls are translucent
- Usually 15–20 minutes for soaked tapioca, 25–30 minutes for dry.
- Stir occasionally; the mixture should thicken.
5️⃣ Temper the eggs
- Beat eggs in a small bowl.
- Slowly whisk in a few spoonfuls of hot tapioca mixture to warm the eggs.
- Then slowly pour egg mixture back into the saucepan, stirring constantly.
6️⃣ Cook a few more minutes
- Heat gently until pudding thickens (don’t boil, or eggs may scramble).
7️⃣ Add flavor
- Remove from heat and stir in vanilla extract.
- Optional: add cinnamon, nutmeg, or raisins.
8️⃣ Chill or serve warm
- Pour into individual bowls or a large dish.
- Serve warm or refrigerate for a few hours to enjoy chilled.
Tips for Success
- Stir often to prevent pearls from sticking to the bottom.
- Adjust sweetness to taste; some like it lightly sweetened.
- Texture: For a creamier pudding, use part cream or evaporated milk.
If you want, I can also give a quick no-cook tapioca pudding version that sets in the fridge overnight — perfect if you want a faster, fuss-free dessert.
