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.
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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
JSR_SDCA
This came out… a 👏🏽 ma 👏🏽 zing 👏🏽! I used a heaping half cup of tapioca with 1c and a little extra water, and it came out exactly as thick as I like it. Will be making this often from now.on. Thanks!
Beth Pierce
Thanks so much! So glad that you liked it!
carolyn
where can you buy tapioca pearl small or large ?
Beth Pierce
I purchase it at the grocery store. They also sell it on Amazon.
Clark
My favorite classic and gluten free treat ! I serve it warm and creamy and refrigerate the rest. Great recipe.
Marilyn
I love tapioca pudding. Can it be made using Almond milk and no calorie sweetener?
Beth Pierce
I am not sure. Maybe one of the readers will know.
PJ
Yes Marilyn you can use almond milk. Add unsweetened almond milk coffee creamer as a substitute for half and half. Low calorie sweeteners can take strange when heated to the temperature needed to thicken. Add it once the pudding has cooled.
Melissa
Can you use heavy whipping cream instead of half & half?
Beth Pierce
Yes you can.
Kathy
I haven’t had tapioca pudding in so long. I think it’s really good too. I will definitely have to make this soon.
Tara
I grew up on tapioca pudding. My mom made this pudding about once week.
Anjali
Tapioca pudding is one of my favorite classic easy desserts! Your version turned out great! It was super creamy sweet and delicious!
Kushigalu
Love tapioca and this pudding looks so creamy and delicious. Thanks for sharing.
Kristen Wood
This was so easy and delicious! Thank you!!
Sara
I have always been a fan of tapioca pudding, and this recipe was no exception! So creamy and delicious and way better than any store bought version, indeed!
Blair
Best recipe! My family loved it.
Patty
Tapioca is my son’s favorite dessert and I cannot wait to make this for his birthday this Saturday! He’ll be tickled to pieces 🙂
Seema
We cook tapioca pearls in Asian / Indian recipes. This sounds so creamy and with a custard flavour to the pudding so I will for sure try it.
Jessie
This turned out so amazing!! Everyone loved it. Such an easy recipe to follow.
Ada
Me nd my kids loves this tapioca pudding, SO addicting!
Alex
I’ve never had homemade tapioca pudding, but I can imagine that it’s so much better than any of the versions I’ve tried pre-made! You have some great tips here for making sure it turns out well too.
Carrie Robinson
I haven’t had tapioca in forever, but it used to be one of my favorite puddings! 🙂 I will have to try your recipe soon.