Classic Tapioca Pudding

Introduction

Classic Tapioca Pudding is a timeless, old-fashioned dessert loved for its creamy texture and delicate sweetness. Made with small tapioca pearls slowly cooked in milk, this comforting pudding has a soft custard base dotted with tender, translucent pearls. It’s simple, nostalgic, and perfect served warm or chilled—just like Grandma used to make.

Ingredients

• ½ cup small tapioca pearls
• 2 ½ cups whole milk
• ¼ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

1. Soak the tapioca
   Place tapioca pearls in a bowl and cover with water. Let soak for 30 minutes, then drain well.
2. Cook the tapioca
   In a medium saucepan, combine soaked tapioca, milk, sugar, and salt. Cook over medium heat, stirring frequently, until the mixture begins to thicken and pearls turn translucent (about 15–20 minutes).
3. Temper the egg
   In a small bowl, whisk the egg. Slowly add a few spoonfuls of the hot pudding mixture to the egg while whisking continuously.
4. Thicken the pudding
   Pour the egg mixture back into the saucepan. Cook for 2–3 minutes, stirring constantly, until thick and creamy.
5. Finish and serve
   Remove from heat and stir in vanilla extract. Serve warm or chill before serving.

Tips for Best Tapioca Pudding

• Stir frequently to prevent sticking or scorching
• Use small tapioca pearls, not instant or large pearls
• For extra richness, replace ½ cup milk with cream
• If pudding thickens too much while cooling, stir in a splash of milk

FAQs

1. Why is my tapioca pudding too thick or gummy?
Tapioca naturally thickens as it cools. If it becomes too thick, simply stir in a little warm milk until it reaches your desired consistency.

2. How do I know when tapioca pearls are fully cooked?
Fully cooked tapioca pearls are mostly translucent with only a tiny white dot in the center. If they look opaque, continue cooking a few more minutes.

3. Can I make tapioca pudding ahead of time?
Yes. Tapioca pudding can be made 1–2 days in advance and stored in the refrigerator. Stir well before serving.

4. Is tapioca pudding gluten-free?
Yes. Tapioca is made from cassava root and is naturally gluten-free, making this dessert suitable for gluten-free diets.

5. Can I make tapioca pudding without eggs?
Absolutely. The egg adds richness, but you can omit it for a simpler, dairy-based pudding with a slightly lighter texture.

6. Can tapioca pudding be served warm or cold?
Both! It’s delicious warm for a comforting dessert or chilled for a refreshing, creamy treat.