Soak the Pearls:

Place the tapioca pearls in a bowl with 1 1/2 cups water.

Let soak for 30 minutes to 1 hour, then drain.

Heat the Milk:

In a saucepan, combine soaked tapioca, milk, and salt.

Cook over medium heat, stirring frequently, until it just starts to simmer.

Temper the Eggs:

In a small bowl, whisk together the eggs and sugar.

Slowly add a ladle of the hot milk mixture to the egg mixture, whisking constantly (this tempers the eggs so they don’t scramble).

Pour the tempered eggs back into the saucepan with the tapioca.

Cook the Pudding:

Reduce heat to low.

Cook gently, stirring frequently, for about 15 minutes, or until the tapioca pearls are translucent and the pudding thickens.

Finish:

Remove from heat and stir in vanilla extract.

Let cool for 10–15 minutes. It will continue to thicken as it cools.

Optional Add-Ins:

Stir in shredded coconut, chopped bananas, or a dash of cinnamon.

Serve warm or chilled — both are delicious!