Here’s a creamy, nostalgic, and comforting recipe for Tapioca Pudding — made from scratch with just a few simple ingredients. It’s a classic dessert with a silky texture and those signature chewy pearls!
🍮 Classic Tapioca Pudding
🕒 Prep Time: 10 minutes
🕒 Cook Time: 30–40 minutes
🧊 Chill Time (optional): 2 hours
🍽 Serves: 4–6
✅ Ingredients:
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1/2 cup small pearl tapioca (not instant)
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2 1/2 cups whole milk
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1/4 tsp salt
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2 large eggs, separated
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1/2 cup sugar
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1/2 tsp vanilla extract
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Optional: pinch of cinnamon or nutmeg
🔪 Instructions:
1. Soak the tapioca
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Place tapioca in a bowl and cover with 2 cups of cold water.
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Soak for 30 minutes to 1 hour, then drain. (Soaking helps it cook evenly.)
2. Cook the tapioca
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In a medium saucepan, combine the soaked tapioca, milk, and salt.
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Cook over medium heat, stirring frequently, until it starts to simmer (about 10–15 minutes).
3. Separate eggs
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In a small bowl, whisk egg yolks with sugar until smooth.
4. Temper the yolks
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Slowly add a spoonful of hot tapioca mixture to the egg yolks to warm them up, whisking constantly.
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Then slowly stir the egg mixture back into the saucepan.
5. Cook until thick
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Continue cooking over low heat, stirring constantly, until thickened (about 5–10 minutes).
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Remove from heat and stir in vanilla.
6. Beat egg whites (optional for fluffiness)
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In a clean bowl, beat egg whites until soft peaks form.
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Gently fold into the warm pudding for a lighter, airy texture.
7. Cool and serve
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Serve warm for cozy comfort or chill for at least 2 hours for a classic cold tapioca pudding.
🥣 Optional Toppings:
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Whipped cream
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Fresh berries
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A drizzle of honey or maple syrup
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Toasted coconut or nuts
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Dash of cinnamon or cardamom
💡 Tips:
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Don’t skip the stirring — tapioca burns easily at the bottom.
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Use full-fat milk for the creamiest texture.
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Can sub non-dairy milk like coconut or almond, but texture may vary slightly.
