Tapioca Pudding

Creamy tapioca pudding made with small pearl tapioca, milk, and vanilla is a classic homemade dessert with a rich texture and comforting flavor. This easy stovetop recipe creates a smooth, custard-like pudding that can be served warm or chilled. Perfect for family desserts, make-ahead treats, and gatherings, this old-fashioned tapioca pudding is a timeless favorite.

Ingredients

• ½ cup small pearl tapioca (not instant)
• 3 ½ cups milk
• ½ cup heavy cream
• ¼ teaspoon kosher salt
• 2 large eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

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Instructions

1. Heat the base
   In a medium saucepan, combine milk, cream, sugar, and salt. Place over medium heat and bring just to a simmer. Stir in the tapioca pearls, reduce heat to low, and cook—stirring often—until the mixture thickens slightly and the pearls become soft and translucent, about 45 minutes.
2. Temper the eggs
   In a small bowl, whisk the eggs. Add a spoonful of the hot tapioca mixture to the eggs, whisking quickly to prevent curdling. Repeat with 2–3 more spoonfuls until the eggs are warm.
3. Combine and thicken
   Slowly pour the tempered eggs back into the saucepan, stirring constantly. Cook for 2–5 minutes more, until the pudding thickens (it will continue to set as it cools). Remove from heat and stir in the vanilla extract.
4. Cool and serve
   Transfer the pudding to a serving bowl. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Allow to cool, then serve warm or chilled.

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Tips

• Stir frequently to prevent the tapioca from sticking to the bottom of the pan.
• Temper the eggs slowly—this ensures a smooth, creamy pudding.
• The pudding thickens more as it cools, so remove from heat once it coats the back of a spoon.
• For extra richness, use whole milk.

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Variations and Substitutions

• Dairy-free: Substitute coconut milk or almond milk with full-fat coconut cream for richness.
• Sweetener options: Replace granulated sugar with honey, maple syrup, or brown sugar for a different flavor profile.
• Spiced version: Add a pinch of cinnamon or nutmeg while cooking.
• Tropical twist: Stir in shredded coconut or top with fresh mango or pineapple.

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FAQs

Can I use instant tapioca?
No, instant tapioca cooks too quickly and doesn’t provide the same creamy texture as small pearl tapioca.

How long does tapioca pudding last?
Store in an airtight container in the refrigerator for up to 4 days.

Can tapioca pudding be frozen?
Freezing isn’t recommended, as the texture becomes grainy once thawed.

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Serving Suggestions

• Serve chilled with a dollop of whipped cream.
• Top with fresh berries or sliced bananas for extra flavor.
• Sprinkle with cinnamon or nutmeg for a cozy touch.
• Layer with fruit compote for an elegant parfait-style dessert.

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Why You’ll Love This Recipe

This classic tapioca pudding is rich, creamy, and perfectly sweet with a hint of vanilla. It’s a nostalgic comfort dessert that can be served warm or cold, customized with different flavors, and made ahead for easy entertaining.