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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Marysa
I haven’t had tapioca pudding since I was a child. This brings back memories! I would love to make this especially with the nostalgic feelings it gives me.
Lisa
This tapioca recipe is easy and delicious. I never knew that it was this easy to make. Thanks for all the great tips.
Rich D
This is the best tapioca pudding I have very had. It was creammy and flavorful like my Aunts. I swear I could eat this everyday for the rest of my life. Thanks for sharing the recipe.
Beth Pierce
The pleasure is all mine, Rich! So glad that you liked it!
Stephanie
I love tapioca pudding, and so does my family! I’ve have always wanted to make it at home before but never tried it. It’s the perfect texture and so much cheaper than buying the little containers (and having all of that waste). Thanks for the great recipe. I will make it again.
Beth Pierce
Thanks, Stephanie! So glad that you love the tapioca pudding!
Isabellita Pabalan
Absolutely love your homemade tapioca pudding! A family favorite indeed!
Beth Pierce
Thank you, Isabellita!
Deborah
After having tried multiple tapioca recipes and every one of them being watery, this recipe hit it exactly right! I followed the instructions very carefully and was thrilled with the results. Somehow, I’ve always brought the tapioca to a boil and that may have caused it to separate. Not this time! It was creamy, soft not watery, and positively delicious.
Thank you SO much for a wonderful recipe. After too many failed attempts, I now can make a great tapioca pudding!
Beth Pierce
That is awesome! The pleasure is all mine. I love love love tapioca!
Estella DeLosh
i will try this,i make the box kind but leave out the vanilla as im diabetic an it taste great thanks
Beth Pierce
Thanks, Estella! Enjoy!
Rita Kelley
I’ve had this with the addition of nuts, berries, fruit, and nuts. Delicious!
Beth Pierce
I could not agree more, Rita!
Casey Milner
Question: is Kraft Minute tapioca the same as the tapioca pearls? Would love to make this
Beth Pierce
No, it is not. It is partially cooked and granulated pearls.
Debbie
Can you substitute the sugar with Stiva or use less sugar
Beth Pierce
Sorry Debbie, I have not tried. Perhaps one of the readers will know.
Rosalie
Can I use almond or cashew milk?
Beth Pierce
Not sure. I have never tried Maybe one of the readers will know.
Tammy
I love this tapioca recipe. It was absolutely delicious and so flavorful! A perfectly easy dessert when you’re want something in a pinch. I could not find the right tapioca pearls so I ordered them on Amazon.
Rhian westbury
My family and I really loved this tapioca recipe. It was so creamy that it reminded me of my Grandma’s pudding. Thanks for the great recipe.
Melissa Cushing
This was so delicious! My husband just loves this recipe. Now he wants me to make this again.
Natasha Mairs
I can’t believe I have only just realised that Tapioca isn’t the same as rice pudding. All these years I thought they were the same thing. But I do love rice pudding so will now have to give this a try
Beth Pierce
Thanks Natasha! Enjoy!
Paula Richie
Oh, we haven’t had tapioca in a least a decade. So hard to find good-tasting ones.