Tapioca pudding is a delightful dessert that brings a sense of nostalgia and comfort. This creamy, sweet dish is made with small pearl tapioca, milk, and a touch of vanilla, resulting in a luscious treat that’s perfect for any occasion. Whether you’re serving it warm or chilled, tapioca pudding is sure to please everyone at the table. This recipe is simple and straightforward, making it a delightful addition to your dessert repertoire.
Why This Recipe is a Keeper
This tapioca pudding recipe stands out for several reasons. Firstly, it uses small pearl tapioca, which provides a wonderful texture that is both chewy and creamy. The combination of milk and heavy cream creates a rich, velvety base, while the sugar and vanilla give it a sweet, comforting flavor. This pudding can be enjoyed as a standalone dessert or dressed up with your favorite toppings like fresh fruit, whipped cream, or a sprinkle of cinnamon. Plus, it’s gluten-free, making it a great option for those with dietary restrictions.
What Goes In
To make this delicious tapioca pudding, you will need the following ingredients:
- 1/2 cup small pearl tapioca (not instant tapioca)
- 3 1/2 cups milk
- 1 cup heavy cream
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Equipment & Tools
Having the right tools on hand can make the process of making tapioca pudding much easier. Here’s what you’ll need:
- Medium saucepan – For cooking the pudding.
- Whisk – To mix the ingredients smoothly.
- Measuring cups and spoons – For accurate ingredient measurements.
- Mixing bowl – To beat the eggs and combine ingredients.
- Serving dishes – For serving the finished pudding.
Make Tapioca Pudding: A Simple Method
Making tapioca pudding is a straightforward process that anyone can master. Follow these steps for a delicious outcome.
Step 1: Soak the Tapioca
Begin by soaking the small pearl tapioca in water. Place the tapioca in a bowl, cover it with water, and let it soak for about 30 minutes. This helps to soften the pearls and ensures even cooking.
Step 2: Heat the Milk and Cream
In a medium saucepan, combine the milk, heavy cream, and kosher salt. Heat the mixture over medium heat until it’s warm but not boiling, stirring occasionally.
Step 3: Add the Soaked Tapioca
Once the milk and cream mixture is warm, drain the soaked tapioca and add it to the saucepan. Stir well to combine, and continue to cook over medium heat, stirring frequently, for about 10-15 minutes or until the tapioca pearls become translucent.
Step 4: Whisk the Eggs and Sugar
In a separate mixing bowl, whisk together the eggs and granulated sugar until well combined. This step is crucial as it helps prevent the eggs from scrambling when added to the hot mixture.
Step 5: Temper the Eggs
To avoid curdling, you need to temper the eggs. Gradually add a small amount of the warm tapioca mixture to the egg mixture while whisking constantly. This raises the temperature of the eggs gently.
Step 6: Combine and Thicken
Once the eggs are tempered, pour the egg mixture back into the saucepan with the tapioca. Continue to cook over medium heat, stirring constantly, for another 5-10 minutes or until the pudding thickens to your desired consistency.
Step 7: Add Vanilla and Cool
Remove the saucepan from heat and stir in the vanilla extract. Allow the tapioca pudding to cool slightly before transferring it to serving dishes. You can serve it warm or chill it in the refrigerator for a few hours before serving.
Better Choices & Swaps
If you’re looking to customize your tapioca pudding, consider these swaps:
- Use almond or coconut milk in place of regular milk for a dairy-free version.
- Replace granulated sugar with honey or maple syrup for a natural sweetener.
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Top with fresh fruit like berries or mango for a refreshing twist.
Slip-Ups to Skip
While making tapioca pudding is generally straightforward, here are some common mistakes to avoid:
- Don’t skip the soaking step for the tapioca. It’s essential for achieving the right texture.
- Be careful not to let the milk and cream mixture boil; it should be warm to prevent curdling the eggs.
- Stir constantly while cooking to prevent the pudding from sticking to the bottom of the pan.
- Don’t rush the cooking time; allow enough time for the tapioca pearls to become fully translucent.
Storage & Reheat Guide
If you have leftovers (though this pudding is usually too good to resist), here’s how to store and reheat:
- Store the tapioca pudding in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm gently on the stove over low heat, adding a splash of milk to restore creaminess if needed.
- Serve chilled or warm, depending on your preference.
Reader Q&A
Can I use instant tapioca instead of small pearl tapioca?
No, instant tapioca has different cooking properties and will not yield the same texture as small pearl tapioca. Stick to small pearl for the best results.
Can I make this pudding dairy-free?
Yes! Substitute regular milk and heavy cream with almond milk, coconut milk, or another dairy-free alternative. The texture and flavor will be slightly different but still delicious.
How do I know when my tapioca pudding is done cooking?
The pudding is done when the tapioca pearls are translucent and the mixture has thickened to your desired consistency. It should coat the back of a spoon when it’s ready.
Can I add flavors to my tapioca pudding?
Absolutely! You can infuse the milk with flavors like coconut, lemon, or even spices such as cinnamon or nutmeg. Feel free to get creative!
You Might Also Like
If you love tapioca pudding, you might also enjoy these delightful recipes:
The Takeaway
Tapioca pudding is a classic dessert that is not only easy to make but also incredibly satisfying. With its creamy texture and subtle sweetness, it’s a dish that can evoke fond memories while creating new ones. Don’t hesitate to experiment with flavors and toppings to make this pudding your own. Whether you serve it at a family gathering or enjoy it as a cozy night-in treat, tapioca pudding is sure to become a favorite in your household. So grab your ingredients and get ready to indulge in a bowl of creamy, dreamy goodness!
Tapioca Pudding
Equipment
- Medium Saucepan
- Whisk
- Measuring cups and spoons
- Mixing Bowl
- Serving dishes
Ingredients
- 1/2 cup small pearl tapioca not instant tapioca
- 3 1/2 cups milk
- 1 cup heavy cream
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Begin by soaking the small pearl tapioca in water. Place the tapioca in a bowl, cover it with water, and let it soak for about 30 minutes.
- In a medium saucepan, combine the milk, heavy cream, and kosher salt. Heat over medium heat until warm but not boiling, stirring occasionally.
- Drain the soaked tapioca and add it to the warm milk and cream mixture. Stir well and cook over medium heat, stirring frequently, for 10-15 minutes until the tapioca pearls become translucent.
- In a separate mixing bowl, whisk together the eggs and granulated sugar until well combined.
- Temper the eggs by gradually adding a small amount of the warm tapioca mixture to the egg mixture while whisking constantly.
- Pour the tempered egg mixture back into the saucepan. Cook over medium heat, stirring constantly, for another 5-10 minutes until the pudding thickens.
- Remove from heat and stir in the vanilla extract. Allow the pudding to cool slightly before transferring to serving dishes. Serve warm or chilled.
Notes
- Soaking tapioca is essential to achieve the perfect chewy texture.
- Use almond or coconut milk for a dairy-free version.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
