Tapioca Pudding

One of my favorite desserts growing up was tapioca pudding. You don’t see it that much anymore. Kids get pre-made over-sugared puddings from the grocery store.

My parents don’t make it that often as it requires too much (for them) careful stirring while the tapioca cooks. And you won’t find tapioca on any low-carb diets as it is pure starch, from the same plant as cassava.

Yet tapioca pudding is one of those comfort foods that conjures up happy childhood memories. It’s actually really easy to make.

Tapioca Pudding

Tapioca Pudding Recipe

  • Yield: Serves 4-6

Look at the instructions on the package of tapioca that you buy. Some small pearl tapioca requires overnight soaking in water. If your package has that requirement, reduce the milk in the recipe to 2 1/2 cups from 3 cups.



  • 1/2 cup small pearl tapioca (you can usually find it in the baking section of the grocery store, do not use instant tapioca)
  • 3 cups whole milk (or skim milk with cream added)
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup of sugar
  • 1 teaspoon of vanilla extract


1 Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir while bringing to a bare simmer. Lower the heat and cook uncovered, at the lowest possible heat, adding sugar gradually, until the tapioca pearls have plumped up and thickened. Depending on the type or brand of tapioca you are using and if you've presoaked the tapioca as some brands call for, this could take anywhere from 5 minutes to 45 minutes of cooking at a very low temperature. Stir occasionally so that the tapioca doesn't stick to the bottom of the pan.

2 Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).

3 Return eggs to pan with tapioca. Increase the heat to medium and stir for several minutes until you get a thick pudding consistency. Do not let the mixture boil or the tapioca egg custard will curdle. Cool 15 minutes. Stir in vanilla. Serve either warm or chilled.

Note: If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.

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Tapioca Pudding

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Showing 4 of 125 Comments

  • aaron bruder

    MMMMM was my first comment. I saw a bag of tapioca pearls in a store and I had had instant tapioca pudding before but never the real deal. So for a buck I got it and came home to realize I hadn’t a clue how to cook it. I went on the Internet to find a recipe and what in the world a tapioca plant looked like. But this is all off track, the recipe is very easy to follow and do. I am a 15 year old boy nd I got it on my first try so i’m sure anyone can do it and it is worth it.

  • Lynne

    This recipe is great! FYI, I also tried it without the eggs, it still comes out fine as the starch from the tapioca holds it all together. Lowfat/2% milk also works. :)

  • Nancy

    I just made this recipe- almost- I used it as a guide for amounts- but I soaked the tapioca pearls for two hours before I put them in and found that I didn’t really need the eggs- I added a little bit of kudzu root in water and it held perfectly- and tasted SO good- I wonder if you can do a vegan variation and use coconut milk or other milks? I will try…

  • elise

    Hi Nancy – Well that’s an interesting variation, using kudzu as a binder instead of eggs. Let me know how it works with coconut milk!

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