Homemade Tapioca Pudding

Prep time: 30 mins | Cook time: 25 mins | Servings: 4–6

Ingredients

1/2 cup Small pearl tapioca (do not use instant/minute tapioca)
3 cups Whole milk (for the creamiest result)
1/2 cup Granulated sugar
1/4 tsp Salt
2 Large eggs
1 tsp Pure vanilla extract

Instructions

1. Soak the Tapioca

In a medium bowl, combine the small pearl tapioca and the whole milk. Let the mixture sit for at least 30 minutes. This step is crucial to ensure the pearls soften evenly and don’t remain crunchy in the center.

2. Heat the Mixture

Transfer the soaked pearls and milk into a medium saucepan. Stir in the sugar and salt. Set the heat to medium and cook, stirring frequently to prevent the milk from scorching on the bottom.

3. Simmer to Translucency

Once the mixture begins to steam and gently bubble, turn the heat down to low. Simmer for 10–15 minutes. Stir often until the pearls become mostly translucent (they may still have a tiny white dot in the center).

4. Temper the Eggs

In a separate small bowl, whisk the eggs until smooth. To avoid scrambling them, slowly pour about half a cup of the hot pudding into the eggs while whisking vigorously. This “tempering” brings the eggs up to temperature gently.

5. Final Thickening

Slowly pour the tempered egg mixture back into the saucepan with the rest of the pudding. Cook over low heat for another 2–3 minutes, stirring constantly. The pudding will thicken into a custard-like consistency.

6. Add Flavor and Rest

Remove the pan from the heat and stir in the vanilla extract. Let the pudding rest for 5–10 minutes before serving. It will continue to thicken significantly as the temperature drops.

Serving & Storage

Serve: Enjoy it warm for ultimate comfort, or transfer to individual ramekins and chill in the fridge if you prefer a cold, firm dessert.
Storage: Keep in an airtight container in the refrigerator for up to 4 days.
Pro Tip: If the pudding becomes too thick after chilling, stir in a tablespoon of cold milk before serving to loosen it back up.