Tapioca Pudding – Creamy, Nostalgic & Wonderfully Comforting!
This old-fashioned tapioca pudding brings that warm, creamy texture you remember from childhood, with soft pearls suspended in a rich vanilla custard base. It’s both cozy and refreshing — perfect for a light dessert or sweet snack any time of day.
I remember my grandma stirring a pot of this on the stove, the scent of vanilla filling the kitchen. She’d always let it cool just a bit and serve it warm with a sprinkle of cinnamon. That first spoonful? Pure comfort in every bite.
Ingredients:
- ½ cup small pearl tapioca (not instant)
- 3 cups whole milk
- 1 pinch of salt
- 2 large eggs
- ½ cup sugar
- 1 tsp vanilla extract
Instructions:
- Soak tapioca in 2 cups of water for 30 minutes, then drain.
- In a saucepan, combine tapioca, milk, and salt. Cook over medium heat, stirring frequently until it begins to simmer.
- In a separate bowl, whisk eggs and sugar. Slowly add a few spoonfuls of the hot tapioca mixture to temper the eggs.
- Pour the egg mixture into the saucepan with the rest of the tapioca, stirring constantly.
- Cook for another 5–10 minutes until thickened to pudding consistency.
- Remove from heat, stir in vanilla, and let cool slightly. Serve warm or chilled.
Nutrition Facts (Per Serving – Serves 4)
| Calories | 310 kcal |
| Fat | 9 g |
| Carbohydrates | 47 g |
| Protein | 8 g |
| Sugar | 26 g |
| Sodium | 105 mg |
Printable Recipe Summary
| Creamy Tapioca Pudding | |
|---|---|
| Ingredients | Tapioca pearls, milk, eggs, sugar, vanilla |
| Instructions | Soak, simmer milk mixture, temper eggs, combine, cook until thickened |
FAQs
Q: Can I use instant tapioca?
Instant tapioca cooks faster but gives a different texture. For classic creaminess, stick with small pearl tapioca.
Q: How long does it last in the fridge?
Store in an airtight container for up to 4 days. It thickens as it cools.
Q: Can I use a dairy-free milk?
Yes, almond or coconut milk work well, but flavor and texture may vary slightly.
Q: Can I skip the eggs?
You can use just milk and tapioca, but eggs add richness and a custard-like body. Use cornstarch to thicken if omitting eggs.
