Description
Easy Homemade Tapioca Pudding is a creamy, comforting dessert made with small tapioca pearls, whole milk, egg yolks, and a touch of sweetness. This quick and simple recipe offers a luscious texture with chewy pearls and a rich custard base, perfect for satisfying any sweet craving. Customizable with vanilla, coconut, or fruit, it’s an approachable, nostalgic treat that can be prepared in under 30 minutes and enjoyed chilled or warm.
Ingredients
Scale
Primary Ingredients
- 1/2 cup small tapioca pearls
- 2 1/2 cups whole milk
- 1/3 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Variations
- 2 1/2 cups coconut milk (to substitute whole milk for tropical flavor)
- Fresh berries, mango chunks, or diced peaches (for fruit mix-ins)
- 1–2 tablespoons cocoa powder or chocolate chips (for chocolate twist)
- 1–2 tablespoons cornstarch or arrowroot powder (to replace egg yolks for vegan pudding)
- A pinch of cinnamon or nutmeg (for spiced delight)
Instructions
- Soak the Tapioca Pearls: Soak 1/2 cup small tapioca pearls in water for about 30 minutes or follow package directions to soften them for even cooking and the perfect chewy texture.
- Heat the Milk and Tapioca: In a medium saucepan, combine the soaked tapioca pearls and 2 1/2 cups whole milk. Cook over medium heat, stirring frequently to prevent sticking, until the pearls become translucent and the mixture thickens slightly.
- Prepare the Egg Mixture: In a separate bowl, whisk together 3 large egg yolks and 1/3 cup granulated sugar until creamy. Slowly add a few spoonfuls of the hot tapioca mixture into the egg yolks to temper them, preventing curdling.
- Combine and Thicken: Return the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly until the pudding thickens to a creamy consistency and coats the back of a spoon.
- Add Vanilla and Chill: Remove saucepan from heat, stir in 1 teaspoon vanilla extract and a pinch of salt. Let the pudding cool, then cover and refrigerate for at least two hours to develop flavor and thickness before serving.
Notes
- Consistently stir the pudding to prevent tapioca pearls from clumping or sticking to the pan, ensuring smooth texture.
- Use small tapioca pearls for faster cooking and ideal texture.
- Tempering the eggs by gradually adding hot tapioca mixture prevents scrambling and gives a silky custard consistency.
- Full-fat milk is recommended for creaminess, but dairy alternatives like coconut milk work well for variations.
- Chill the pudding before serving to allow it to set and enhance the flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended as it can make tapioca pearls grainy or mushy.
- Reheat leftovers gently with a splash of milk, stirring regularly to restore creaminess.
- Prep Time: 30 minutes (includes soaking)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 190
- Sugar: 15g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 125mg
Keywords: tapioca pudding, homemade pudding, easy dessert, creamy pudding, gluten free dessert, quick pudding, tapioca pearls