Desserts > Custards & Puddings > Stovetop Puddings > Tapioca Pudding Recipe

Classic Creamy Tapioca Pudding

Indulge in the comforting warmth of homemade tapioca pudding. This classic recipe uses simple ingredients to create a rich and creamy dessert that's perfect for any occasion. Learn how to make this timeless treat from scratch with our easy-to-follow guide.

Prep Time
5 minutes (plus 30 minutes soaking time)
Cook Time
25-30 minutes
Servings
4
Ingredients
  • 1/2 cup Small Pearl Tapioca
  • 3 cups Milk (whole milk recommended)
  • 1/3 cup Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Pinch of Salt

Soaking the Tapioca

Combine the tapioca with 1 cup of the milk in a medium saucepan. Let it soak for at least 30 minutes, or up to a few hours. Soaking helps the tapioca soften and cook evenly.

Cooking the Pudding Base

After soaking, add the remaining 2 cups of milk, sugar, and salt to the saucepan. Cook over medium heat, stirring frequently, until the mixture begins to simmer. Be careful not to let it boil. The mixture will thicken slightly.

Tempering the Eggs

In a small bowl, whisk the eggs well. Slowly drizzle a small amount (about 1/4 cup) of the hot milk mixture into the eggs while whisking constantly. This process, called tempering, prevents the eggs from scrambling when added to the hot mixture. Repeat with another 1/4 cup of the hot mixture. This step is very important for a smooth pudding.

Combining and Finishing the Pudding

Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Continue cooking over low heat, stirring constantly, until the pudding thickens enough to coat the back of a spoon. This usually takes about 5-10 minutes. Do not boil.

Adding Vanilla and Cooling

Remove the saucepan from the heat and stir in the vanilla extract. Let the pudding cool slightly, then divide it among serving dishes. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.

Serving Suggestions

Serve the tapioca pudding chilled. You can garnish it with a sprinkle of cinnamon, fresh fruit, or a dollop of whipped cream.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 120-150 kcal
Protein: 3-4g
Fat: 4-6g
Carbohydrates: 15-20g
Sugar: 10-14g
Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This pudding can be high in sugar depending on the amount used. Adjust the sugar content to your preference. Using whole milk will result in a richer, creamier pudding but also increases the fat content. You can substitute with lower fat milk for a lighter version. Tapioca is primarily carbohydrates and contains minimal vitamins and minerals. Consider adding fruit toppings for increased nutritional value.

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FAQ

  • Why is my tapioca pudding lumpy?

    Lumpy tapioca pudding can be caused by not soaking the tapioca long enough, cooking the pudding at too high a temperature, or not stirring frequently enough. Be sure to soak the tapioca for at least 30 minutes, cook over medium-low heat, and stir constantly to ensure even cooking.
  • Can I use instant tapioca instead of small pearl tapioca?

    Yes, you can use instant tapioca. Use about 3 tablespoons of instant tapioca in place of the small pearl tapioca. You don't need to soak instant tapioca, but you may need to adjust the cooking time as it thickens more quickly. Follow package directions for best results.
  • Can I make this pudding with non-dairy milk?

    Yes, you can substitute the dairy milk with non-dairy milk like almond milk, soy milk, or oat milk. The taste and texture may vary slightly depending on the type of non-dairy milk used. For a richer pudding, use a non-dairy milk with higher fat content, like oat milk.