Tapioca Pudding
This Tapioca Pudding is creamy, dreamy, and nostalgic! Made with small pearl tapioca, milk, and vanilla, it’s perfect warm or chilled for any occasion.
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.