Here’s a classic, creamy recipe for Tapioca Pudding:
🥄 Ingredients
- ½ cup small pearl Tapioca
- 2 ½ cups milk (dairy or plant-based)
- ½ cup sugar (adjust to taste)
- 2 eggs
- 1 tsp vanilla extract
- Pinch of salt
Optional:
- Cinnamon or nutmeg for topping
- Fresh fruit or berries
🍳 Instructions
- Soak tapioca
Soak tapioca pearls in a little milk for 30 minutes (or follow package instructions). - Heat milk
In a saucepan, heat the remaining milk with sugar and salt over medium heat until warm. - Cook tapioca
Add soaked tapioca to the warm milk. Stir frequently and cook for 10–15 minutes until pearls become translucent and soft. - Temper the eggs
Beat eggs in a bowl. Slowly add a small amount of hot tapioca mixture to the eggs while whisking (to prevent curdling). - Combine and thicken
Pour the egg mixture back into the saucepan. Cook 2–3 minutes, stirring constantly, until thickened. - Add flavor
Stir in vanilla extract. - Cool and serve
Serve warm or chill in the refrigerator for 2–3 hours. Sprinkle cinnamon or top with fresh fruit if desired.
🍽️ Tips
- Stir frequently to prevent sticking or burning
- Use whole milk or cream for extra richness
- Mini tapioca pearls create a smoother texture; larger pearls are chewier
If you want, I can also give a quick 5-minute no-cook version that’s almost instant and still creamy.
