This classic tapioca pudding brings pure comfort in every silky-smooth spoonful. With just an hour from start to finish, you’ll create a dreamy dessert that strikes the perfect balance of creamy richness and subtle sweetness.
Each serving delivers a satisfying 405 calories of pure bliss, featuring tender pearls of tapioca suspended in a luxurious custard base. The 50-minute cooking time allows the flavors to meld beautifully, while requiring minimal hands-on prep – just 10 minutes to get everything started.
Ingredients You’ll Need
- Small Pearl Tapioca: ½ cup, ensure it’s not instant variety for best results
- Dairy Base: 3½ cups milk and ½ cup heavy cream for richness
- Eggs: 2 large eggs, crucial for thickening
- Sweetener: ½ cup granulated sugar
- Flavoring: 1 teaspoon vanilla extract and ¼ teaspoon kosher salt
Step-by-Step Instructions
- Create the Base: Combine milk, cream, sugar, and salt in a saucepan over medium heat until it reaches a gentle simmer
- Cook Tapioca: Add tapioca pearls, reduce heat to low, and cook for about 45 minutes, stirring frequently until pearls become translucent
- Prepare Eggs: Whisk eggs in a separate bowl until well combined
- Temper the Eggs: Gradually add spoonfuls of hot tapioca mixture to beaten eggs while stirring constantly to prevent curdling
- Final Cooking: Return tempered egg mixture to saucepan, cook for 2-5 minutes until nicely thickened
- Finishing Touch: Remove from heat, stir in vanilla extract until well incorporated
- Cool and Serve: Transfer to serving bowl, cover surface with plastic wrap, and allow to cool before enjoying either warm or chilled
Cooking Techniques
The secret to perfect tapioca pudding lies in the gentle cooking process. When you’re tempering the eggs, take your time adding the hot mixture one spoonful at a time – this patient approach prevents scrambling and creates that lovely smooth texture we all love.
Keep the heat low and stir often to help those tiny pearls cook evenly and become beautifully translucent.
Variations
Want to make this classic dessert your own? Try adding a sprinkle of cinnamon or nutmeg for a warm, cozy twist. For chocolate lovers, stir in 1/3 cup of chopped chocolate while the pudding is still warm.
You can also swap out the vanilla extract for almond extract or fold in some toasted coconut at the end. If you prefer a dairy-free version, coconut milk works wonderfully in place of the regular milk and cream.
Serving Suggestions
While this pudding is delicious on its own, try topping it with fresh berries, sliced bananas, or a dollop of whipped cream. For a bit of crunch, sprinkle some toasted nuts on top. Serve it in pretty glass bowls to show off those lovely tapioca pearls! This dessert is wonderful both warm and chilled – try it both ways to find your favorite.
Storage Tips
Keep your tapioca pudding fresh by storing it in an airtight container in the fridge. Place plastic wrap directly on the surface of the pudding before putting the lid on – this stops that pesky skin from forming. It will stay good for up to 5 days. The pudding might thicken up in the fridge, so feel free to thin it out with a splash of milk when serving.
Tapioca Pudding
Equipment
- Saucepan
Ingredients
Ingredients
- 1/2 cup small pearl tapioca not instant tapioca
- 3 1/2 cups milk
- 1/2 cup heavy cream
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.
- Add the eggs to a bowl and whisk to combine.
- Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without “scrambling” them.)
- Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.
- Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.
