A smooth, creamy, comforting pudding made with milk, tapioca pearls, sugar, and eggs. Simple, nostalgic, and perfect warm or chilled.
Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Dietary Badges: Gluten-Free, Vegetarian
Ingredients (Checklist Style)
- Small tapioca pearls
- Whole milk
- Granulated sugar
- Eggs
- Salt
- Vanilla extract
- Butter (optional)
Instructions (Concise)
- Soak tapioca pearls.
- Heat milk, tapioca, and salt until pearls turn translucent.
- Temper eggs with hot mixture.
- Cook until creamy and thickened.
- Stir in vanilla and optional butter.
- Cool slightly and serve warm or chilled.
Notes: Use small tapioca pearls only. Do not substitute instant tapioca. Stir frequently to prevent scorching.
Introduction
This recipe-first layout gives you everything you need up front so you can get cooking instantly. Tapioca pudding is a timeless dessert that’s silky, sweet, and incredibly easy once you understand the simple steps. Whether you love it warm and cozy or chilled and thick, this classic pudding comes together with just a few pantry staples.
Step-by-Step Cooking Guide
1. Soak the Tapioca
Place 1/2 cup small tapioca pearls in a bowl and cover with water. Let them soak for 30 minutes, then drain. Soaking helps them soften evenly and prevents undercooked centers.
Tip: If your pearls look chalky after soaking, rinse lightly.
2. Heat the Base
In a saucepan, combine:
- 3 cups whole milk
- 1/4 teaspoon salt
- The soaked tapioca
Cook over medium heat, stirring often, until the pearls become translucent (10–15 minutes).
Tip: Keep the heat moderate. High heat may scorch the milk.
3. Temper the Eggs
In a medium bowl, whisk together:
- 2 large eggs
- 1/2 cup granulated sugar
Slowly ladle in 1 cup of the hot tapioca mixture while whisking constantly. This prevents the eggs from scrambling.
4. Combine and Thicken
Return the egg mixture to the pot. Cook gently, stirring continuously, for 5–10 minutes until thick and creamy.
Tip: If it thickens too fast, remove the pot from the heat and continue stirring off the stove.
5. Finish and Cool
Remove from heat and stir in:
- 1 teaspoon vanilla extract
- 1 tablespoon butter (optional for silkier texture)
Let it rest for 10 minutes before serving.
Ingredient Details and Substitutions
Small Tapioca Pearls:
These are essential. Large pearls or instant pearls behave differently and change the texture. Look for small pearl tapioca in the baking aisle or Asian markets.
Milk:
Whole milk gives the pudding its classic richness. For a lighter version, use 2 percent, though the texture will be slightly thinner.
Eggs:
Eggs provide body and silkiness. For egg-free pudding, use 2 tablespoons cornstarch whisked into 1/4 cup cold milk and add during cooking.
Sugar:
Adjust to taste. Brown sugar can be used for a deeper caramel-like flavor.
Vanilla:
Essential for flavor. If you have vanilla bean paste, use 1 teaspoon for a more aromatic finish.
Equipment Alternatives:
No whisk? Use a fork.
No heavy saucepan? A deep nonstick skillet works but may require more stirring.
Recipe Variations and Serving Suggestions
Flavor Variations:
- Coconut Tapioca: Replace half the milk with coconut milk.
- Lemon Tapioca: Add 1 tablespoon fresh lemon zest after cooking.
- Spiced Tapioca: Add 1/2 teaspoon cinnamon or cardamom.
Dietary Variations:
- Dairy-Free: Use full-fat coconut milk and almond milk. Omit butter.
- Egg-Free: Use the cornstarch method above.
Serving Ideas:
Serve warm or chilled. Top with fresh berries, caramel sauce, toasted coconut, or a small dollop of whipped cream.
Pairings:
Pair with hot tea, chai, or a lightly sweet dessert wine.
Storage and Make-Ahead Information
Refrigeration:
Store in an airtight container for up to 4 days.
Freezing:
Not recommended. Freezing alters the texture of the pearls.
Reheating:
Warm gently on the stovetop with a splash of milk to loosen.
Make-Ahead:
Perfect for preparing the night before. It thickens in the fridge, so stir in a bit of milk before serving if needed.
Quality Notes:
Pudding thickens significantly as it cools. Stirring occasionally while cooling helps maintain creaminess.
Nutrition Facts (Per Serving – Approximate)
Calories: 255
Carbohydrates: 38 g
Protein: 6 g
Fat: 9 g
Fiber: 0 g
Sodium: 170 mg
Allergens: Dairy, Egg. Gluten-free by nature.
Frequently Asked Questions
Q: Can I use instant tapioca?
A: Not for this recipe. Instant tapioca dissolves too quickly and changes the texture.
Q: Why is my pudding too runny?
A: It may need more cooking time, or the eggs were not tempered properly.
Q: Why is my pudding too thick after chilling?
A: This is normal. Add a splash of milk and stir to loosen.
Q: Can I make this without sugar?
A: Yes. Replace sugar with honey or maple syrup, adding to taste.
Q: Can I double the recipe?
A: Yes, but cook over low heat and stir often to prevent scorching.
Optional Story or Notes
I first made tapioca pudding as a way to recreate a nostalgic dessert I loved as a child. After several batches, I learned that slow cooking and constant stirring make all the difference. This final version is the perfect balance of creamy, sweet, and comforting.
If you have a memory tied to tapioca pudding, feel free to share it. I enjoy reading about the stories connected to these classic recipes.
Call to Action
Try this classic tapioca pudding and let me know how it turned out. Leave a comment, ask a question, or share your variation. Your feedback helps guide future recipes and improvements.