Whether served hot or cold, Tapioca Pudding is an old-school favorite the whole family will love.
Tapioca pudding is back! Where did it go? I’m not sure, but it’s definitely one of those “back-in-the-day” desserts that was really popular in the 1950s and 60s and then just seemed to disappear (like Jell-O molds and chicken à la king). Maybe we have the Gen Z trendsetters and Instagram influencers to thank for its resurgence, since they have embraced boba tea (aka bubble tea), a mix of tea, milk, sugar, and boba, which are none other than chewy tapioca balls!
But what is tapioca, anyway? Well, it comes from the cassava plant, which is a root vegetable native to South America, and like another tuber, the beloved potato, it can be fried or mashed for a flavorful starchy side dish. But the cassava possesses even more versatility: it is ground and dried to produce a gluten-, grain-, and nut-free flour (great for people with certain dietary issues). Cassava’s starches are also extracted to make tapioca, something that is used as a thickener for soups or desserts but is also the main ingredient of the tapioca pearls that star in this delicious tapioca pudding.
It’s a simple dessert, sweet and creamy like vanilla pudding, but what distinguishes it are those pearls. In each bite, you encounter the almost dough-like, little spheres that add that delicate yet firm texture that is the signature feature of tapioca pudding. The recipe takes some time and some elbow grease—there’s a good amount of stirring required—but like all hard work, at the end, there is a reward: a comforting, rich, and tasty dessert with a uniquely satisfying texture your family will love.
One of the things I like best about serving tapioca pudding for dessert is how well it goes with some crunchy family favorites, like Vanilla Bean Almond Sugar Cookies or Butterscotch Cookies.
Tapioca Pudding Tips
The first thing to know is that tapioca pearls come in a variety of sizes, but for the pudding, you really do need to use the small ones. The texture of tapioca pudding is its most pronounced characteristic, and to achieve it, you must start by soaking your small pearl tapioca. We’re recommending an hour soak, but some cooks soak tapioca pearls longer (even overnight) and some shorter (30 minutes). The point is this: If you don’t soak the tapioca pearls, you won’t get the desired consistency. The other key to a perfect tapioca pudding involves patience and fortitude: stirring! Unlike other recipes where frequent or intermittent stirring is recommended, when you’re making tapioca pudding, you must constantly be stirring to prevent the milk from scorching and the pearls from sticking together. This process takes some time and energy, but you can relax when it’s all done by enjoying your homemade tapioca pudding!
Ingredients
- 3/4 cup small pearl tapioca
- 2 1/2 cups whole milk
- 2 large egg yolks
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
How to Make Tapioca Pudding
Step 1: In a medium saucepan, soak the tapioca in 3/4 cup of milk for 1 hour.
Step 2: After soaking, whisk in the egg yolks, salt, sugar, and the remaining 1 3/4 cups of milk into the saucepan with the tapioca mixture.
Step 3: Place the saucepan over medium heat and slowly bring the mixture to a simmer, stirring constantly to prevent sticking. This should take approximately 15 minutes.
Step 4: Once simmering, reduce the heat to low and continue to cook, stirring frequently, until the tapioca pearls are translucent and the mixture has thickened, about 20 minutes.
Step 5: Remove from heat and stir in the vanilla extract.
Step 6: Serve the pudding warm, or let it cool and then refrigerate to serve chilled.
FAQs & Tips
How To Make Ahead And Store
Cooked and cooled tapioca pudding will last in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months (defrost frozen tapioca pudding overnight in the fridge).
Is It Possible To Make Tapioca Pudding Dairy-Free?
Absolutely. You can substitute the whole milk with any kind of non-dairy milk you like. A very popular choice for this recipe is coconut milk.
Is Tapioca Pudding Healthy?
Tapioca itself is naturally gluten-free, so it’s a good choice for people avoiding gluten, and it also contains no fat or cholesterol. That said, it is high in carbohydrates. This recipe calls for whole milk, eggs, and sugar, so it’s not exactly a health food. But everything in moderation, right?
Serving Suggestions
Tapioca pudding was made for toppings! Some of my favorites are those with fruit, like Roasted Summer Berries or Poached Peaches With Raspberries. A very popular tapioca pudding topping in my house is Blueberry Sauce and a handful of fresh blueberries. But you can also complement the pudding’s rich vanilla flavor with The Best Chocolate Sauce Ever. In that case, I highly recommend crumbling in some Brownies and finishing with a scattering of Candied Pecans.
Tapioca Pudding
Ingredients
- 3/4 cup small pearl tapioca
- 2 1/2 cups whole milk
- 2 large egg yolks
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
- In a medium saucepan, soak the tapioca in 3/4 cup of milk for 1 hour.
- After soaking, whisk in the egg yolks, salt, sugar, and the remaining 1 3/4 cups of milk into the saucepan with the tapioca mixture.
- Place the saucepan over medium heat and slowly bring the mixture to a simmer, stirring constantly to prevent sticking. This should take approximately 15 minutes.
- Once simmering, reduce the heat to low and continue to cook, stirring frequently, until the tapioca pearls are translucent and the mixture has thickened, about 20 minutes.
- Remove from heat and stir in the vanilla extract.
- Serve the pudding warm, or let it cool and then refrigerate to serve chilled.
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