Classic Tapioca Pudding
Ingredients (Serves 4–6)
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½ cup small-pearl tapioca
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2 ½ cups whole milk
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¼ tsp salt
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2 large eggs
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½ cup sugar
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1 tsp vanilla extract
Instructions
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Soak the tapioca
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In a medium bowl, soak tapioca in 1 cup of the milk for 30 minutes (or up to overnight for extra tenderness).
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Cook the tapioca
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Transfer soaked tapioca and remaining milk to a saucepan.
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Add salt and cook over medium heat, stirring often, until pearls become translucent and mixture thickens (10–15 minutes).
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Temper the eggs
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In a separate bowl, whisk eggs and sugar.
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Slowly whisk about ½ cup of the hot tapioca mixture into the eggs to temper them.
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Combine and finish
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Pour the egg mixture back into the saucepan.
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Cook gently on low heat 2–3 minutes, stirring constantly—do not boil.
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Add vanilla
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Remove from heat and stir in vanilla extract.
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Chill or serve warm
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Serve warm or refrigerate until chilled and set.
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Tips
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Creamier pudding: Replace ½ cup of milk with heavy cream.
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No eggs version: Skip eggs and cook longer until thickened; texture will be slightly less custardy.
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Flavor twists: Add cinnamon, nutmeg, or lemon zest while cooking.
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Storage: Keeps well in the fridge for 3–4 days. Stir before serving.
Quick Variation Ideas
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Coconut tapioca: Use coconut milk and top with toasted coconut
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Vanilla bean: Replace extract with scraped vanilla bean
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Old-fashioned style: Serve with a dusting of cinnamon or nutmeg
If you’d like, I can also share a 5-ingredient no-egg tapioca pudding, a slow-cooker version, or a dairy-free coconut tapioca. Just tell me which one you want 😊