Tapioca Pudding Recipe

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Indulge in a classic dessert with my traditional tapioca pudding recipe. This creamy treat, made with simple ingredients and easy instructions, will quickly become a family favorite. It is a cinch to make and tastes so much better than store-bought.

Three bowl of creamy tapioca pudding with blueberries.

There is nothing better than a creamy homemade pudding. If you don’t believe me, ask my husband. He will give you the whole lowdown. If you love this recipe, try rice pudding, banana pudding, and chocolate pudding.

With just eight ingredients and a little patience, even the novice cook can master this creamy dessert dish. This is an all-time favorite family dessert that should always be homemade, at least in my opinion. The key to a great tapioca is soaking the pearls, vigilant stirring, and tempering the eggs.

What is Tapioca Pudding

It is a warm, creamy pudding made from tapioca pearls, milk, cream, and eggs. Tapioca pearls are starch balls made from the root of the cassava plant. The pearls give it that unique texture that we are so familiar with.

Tapioca pudding in a single sserving bowl with blueberries and fresh mint.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

Small tapioca pearls: not instant, Bob’s Red Mill is a good brand
Milk: 2% or whole milk
Half and half: which is equal amounts of whole milk and heavy cream
Eggs: large ones
Vanilla Extract: pure, of course, for the best flavor

How to Make Tapioca Pudding

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

First, soak the pearl tapioca in cool water for about 30 minutes. Then combine them with the milk, half and half, and salt. Bring the mixture to a gentle boil, stirring constantly.

Reduce the heat to low and slowly whisk in the granulated sugar. Continue cooking over low heat until the pearls plump, stirring constantly. Keep the bottom of the pot stirred.

Remove the tapioca from the heat. Stir several tablespoons of the hot mixture into the beaten eggs several times to ensure that the eggs are warmed. Return the pot to the stovetop over low heat. Whisk in the egg mixture and continue cooking until thickened, stirring frequently. Remove the pudding from the heat and wait a few minutes before stirring in the vanilla extract.

Preparation Tips

Ensure you temper the eggs so you do not end up with curdled or scrambled eggs in your pudding.
Do not add the vanilla until 1-2 minutes after you remove the pudding from the heat.
For a dairy-free version, substitute coconut or almond milk for the cow’s milk.
Store leftovers in an airtight container in the fridge for up to 5 days.
Enjoy warm, chilled, or at room temperature.

Tapioca pudding is a warm creamy pudding made from tapioca pearls, milk and or cream, and eggs.

Frequently Asked Questions

Where can I find small pearl tapioca?

Small pearl tapioca can be a little hard to find. Bob’s Red Mill has a non-GMO, paleo-friendly tapioca. Call around first or order from Amazon. Do not use instant tapioca.

Can I freeze tapioca pudding?

Tapioca pudding freezes quite well, maintaining its original consistency and texture. To freeze, first cool thoroughly, then spoon the tapioca into a freezer-safe container and cover the top of the pudding with plastic wrap. Secure the lid and freeze for up to 3 months. Thaw completely in the fridge. Do not refreeze.

How do I keep a skin from forming on my pudding?

After the pudding cooks, continue stirring every couple of minutes to prevent a skin from forming. Then, place a piece of plastic wrap right on top of the pudding before chilling it in the fridge.

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