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.
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.
Ingredients Notes and Substitutions
- 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
- Salt: just a pinch to enhance flavor
- Granulated sugar
- Eggs: large ones
- Vanilla Extract: pure, of course
How to Make Tapioca Pudding
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. Do this 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.
Frequently Asked Questions
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.
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.
After the pudding is cooked, continue stirring every couple of minutes to prevent a skin from forming. Place a piece of plastic wrap right on top of the pudding before chilling it in the fridge.
More Dessert Recipes
Tapioca Pudding Recipe
Ingredients
- ½ cup small tapioca pearls
- 1 cup cool water
- 2 cups 2% milk or whole milk
- 1 cup half n half
- ⅛ teaspoon salt
- ½ cup sugar
- 2 eggs beaten
- 1 teaspoon vanilla extract
Instructions
- Soak the pearl tapioca in cool water for 30-40 minutes. Drain any unabsorbed water from the tapioca.
- Combine the tapioca, milk, half and half, and salt. Bring the mixture to a gentle boil over medium heat, stirring almost constantly. Reduce the heat to low and slowly add the sugar, stirring constantly. Cook until the pearls are plumped and the pudding has slightly thickened, stirring constantly; approximately 5-7 minutes. Keep the bottom of the pot stirred.
- Remove the tapioca from the heat. Using a large spoon add 2-3 tablespoons of the hot tapioca mixture to the beaten eggs in a small bowl and whisk vigorously to combine. Do this several times to ensure that the beaten eggs warm.
- Return the pan to medium-low heat and slowly add the egg mixture. Cook (but do not boil) until thickened to pudding consistency stirring constantly; approximately 3-5 minutes. Scrap the bottom of the pan to prevent anything from burning.
- Remove from the heat. Wait 1-2 minutes and stir in the vanilla. Continue to stir frequently while it cools to prevent a skin from forming. Serve warm or cover with plastic wrap to further prevent a skin from forming.
Video
Notes
- 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.
Nutrition
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Kechi
I made this last weekend and it was so good! Thanks so much for sharing!
Jac
Love creamy puddings and this recipe looks so easy. Saving for later when I can source some tapioca. I have been looking for a while but its not that easy to find in Scotland sadly.
Beti
This was SO GOOD! Everyone loved it!
katerina @ diethood.com
I love tapioca pudding! This looks incredibly delicious!! Can’t wait to give it a try!
Erin
This Tapioca Pudding looks so perfect! Definitely a must try!
Toni
This is really good! I love that it is really easy to make!
Catalina
This pudding looks very inviting! I would like to wake up with this.
Zeo
I’ve always loved tapioca pudding, but this recipe takes it to a new level! Awesome! I WILL be make this very soon!
(btw, any thoughts on folding whipped egg whites into cooked mixture?)
Erik
Never knew how easy it was to make your own tapioca pudding. Thanks for sharing!
Amanda
This was fantastic and I could not get enough!
Sarah
I never was a fan of tapioca pudding– this recipe has changed my mind.
Tara
Oh yum! I love that creamy texture! So much better homemade. Looks amazing with the blueberries and mint on top.
Amanda Dixon
I always love a good homemade pudding, and this one looks fabulous! That creamy texture just looks incredible. Whipping up a batch ASAP!
Anjali
This simple dessert was so easy to make but was the perfect end to our dinner yesterday! It was creamy and sweet!
maryanne
I love tapioca pudding and it’s so hard to find these days! My whole family will love this!
Rika
I love everything about this recipe! It’s so creamy, so comforting! It’s my go-to dessert on a busy night.