Tapioca Pudding

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Photography Credit: Elise Bauer

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

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  • 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.

Ingredients

  • 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

Method

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

Showing 4 of 123 Comments

  • Sophie

    I subbed one 14 oz can coconut milk and 1 2/3 cup half and half because I didn’t have any milk on hand. Also, I used coconut palm sugar instead of white sugar, simply for a flavor experiment. It turned out smooth and creamy with a delightful hint of coconut, and my family loves tapioca pudding with a touch of nutmeg sprinkled on top:) Thanks Elise!

  • Isa

    This recipe was a disaster. So thick. Like cement. Way too much tapioca pearls for the amount of milk. Now fed to the dog. I will try again tomorrow with 1/4 the amount of tapioca.

  • Christine

    Just used this recipe with organic ingredients…..very good! I only used 1/3 of the amount of sugar and it turned out just fine. Thank you!

  • Amber

    Oh! This was so good! I also used less sugar and 1/2 coconut milk. My first time making tapioca pudding. Thank you for good easy to follow directions.

  • Michele

    Yes, good recipe….I did use less sugar for a more spicy tapicoa and used brown sugar, cardamom and then added cocoa nibs! SO delicious! Thanks.

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