Tapioca Pudding Recipe
This Homemade Tapioca Pudding is creamy, lightly sweet and filled with tender small tapioca pearls. A short 30-minute soak means there's no overnight wait, while eggs and vanilla create a rich, old-fashioned custard that's delicious served warm or chilled.
Servings: 6
Cost: $5
Equipment
- Medium saucepan
- whisk
Ingredients
- 1/2 cup small pearl tapioca
- 2 1/2 cups whole milk
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Add the tapioca to a medium saucepan and cover with water. Allow it to soak for 30 minutes, then drain. Check the directions on your package, since some quick-cooking varieties may not require soaking.
- Add the milk and salt to the drained tapioca. Cook over medium heat, stirring frequently, until the mixture comes to a gentle simmer.
- Reduce the heat to low and cook for 10 to 15 minutes, stirring often, until the tapioca pearls are tender and mostly translucent.
- In a separate bowl, whisk together the eggs and sugar. Slowly whisk about 1 cup of the hot tapioca mixture into the egg mixture to gently bring the eggs up to temperature.
- Pour the tempered egg mixture back into the saucepan. Continue cooking over low heat for 3 to 5 minutes, stirring constantly, until the pudding begins to thicken. Do not allow it to boil.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Serve the pudding warm or transfer it to a bowl. For chilled pudding, press plastic wrap directly against the surface and refrigerate until cold.
Notes
- Small pearl tapioca: Be sure to use small pearl tapioca rather than large boba pearls. Instant or Minute tapioca requires different measurements and cooking instructions.
- Soaking: Check the package directions for your brand of tapioca. Some quick-cooking varieties don't require soaking.
- Don't overcook: The pudding will continue to thicken considerably as it cools, so it should still be somewhat loose when you remove it from the heat.
- Tempering the eggs: Add the hot tapioca mixture slowly while whisking constantly. This gradually warms the eggs and prevents them from scrambling.
- If the pudding gets too thick: Stir in a splash of milk before serving until it reaches your preferred consistency.
- Storage: Refrigerate in an airtight container for up to 3 to 4 days. Press plastic wrap directly on the surface if storing in a bowl to prevent a skin from forming.
- Serving: Tapioca Pudding is delicious warm or chilled and can be topped with whipped cream, fresh berries, cinnamon, toasted coconut or chopped nuts.
Nutrition
Calories: 193kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 157mg | Potassium: 175mg | Fiber: 0.1g | Sugar: 22g | Vitamin A: 244IU | Calcium: 136mg | Iron: 0.5mg