Homemade Tapioca Pudding
Old-fashioned homemade tapioca pudding made with small pearl tapioca, whole milk, and eggs — creamy, chewy, and considerably better than any plastic cup version.
Equipment
Ingredients
- 1/2 cup small tapioca pearls not instant
- 2 1/2 cups whole milk or substitute: coconut milk for dairy-free
- 1/4 tsp salt
- 2 eggs
- 1/2 cup sugar
- 1/2 tsp vanilla extract
Instructions
- 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!
Notes
Use small pearl tapioca — not instant or large pearl. Soaking is non-optional: 30-60 minutes in water, then drain. Temper eggs by adding hot milk slowly while whisking — never add cold eggs directly to hot liquid. Stir vanilla in off the heat. Pudding is done when pearls are translucent and mixture coats the back of a spoon. Press plastic wrap directly on surface before refrigerating to prevent a skin. Dairy-free: substitute full-fat coconut milk 1:1.