Tapioca Pudding

This classic Tapioca Pudding is creamy, comforting, and naturally sweet. Made from small pearl tapioca, it has a delicate texture that’s perfect as a warm dessert or a chilled treat. With a rich blend of milk, cream, and eggs, it’s simple to make and utterly delicious.

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Ingredients

• ½ cup small pearl tapioca* (not instant)
• 3 ½ cups milk
• ½ cup heavy cream
• ¼ tsp kosher salt
• 2 large eggs
• ½ cup granulated sugar
• 1 tsp vanilla extract

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Instructions

1. Cook the Tapioca
   In a medium saucepan, combine milk, heavy cream, sugar, and salt. Heat over medium heat until it begins to simmer. Stir in the tapioca pearls and reduce the heat to low. Cook, stirring frequently, until the mixture thickens slightly and the pearls have softened and plumped, about 45 minutes.
2. Prepare the Eggs
   In a separate bowl, whisk the eggs until smooth.
3. Temper the Eggs
   To avoid scrambling, gradually add a spoonful of the hot tapioca mixture into the beaten eggs, stirring constantly. Repeat with a few more spoonfuls until the eggs are warmed and tempered.
4. Combine and Thicken
   Pour the tempered egg mixture back into the saucepan with the tapioca. Stir continuously and cook for 2–5 minutes, just until slightly thickened. Remember, it will continue to thicken as it cools.
5. Add Vanilla and Cool
   Remove the pudding from heat and stir in the vanilla extract. Transfer to a serving dish and press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
6. Serve
   Serve warm or chilled according to your preference.

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Why You’ll Love This Recipe

• Classic comfort dessert: Creamy, sweet, and nostalgic.
• Perfect texture: Soft tapioca pearls with a silky, custard-like base.
• Simple ingredients: Pantry staples create an elegant dessert.
• Versatile: Delicious warm or chilled, any season of the year.

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Tips

• Stir frequently to prevent the tapioca from sticking to the bottom of the pan.
• Small pearl tapioca is key; instant tapioca will not yield the same texture.
• Plastic wrap directly on the pudding keeps it from forming a rubbery skin.
• For extra creaminess, use half-and-half in place of some of the milk.

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Variations and Substitutions

• Flavor variations: Add lemon zest, orange zest, or a splash of bourbon or rum.
• Dairy-free: Substitute coconut milk, almond milk, or oat milk for a creamy vegan version.
• Sweeteners: Use maple syrup, honey, or coconut sugar instead of granulated sugar.
• Add-ins: Stir in chocolate chips, crushed cookies, or fresh berries before serving.

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FAQs

Q: Can I make this ahead of time?
A: Yes! Tapioca pudding can be made a day ahead and stored in the fridge. Re-stir gently before serving.

Q: Why is my pudding lumpy?
A: Lumps can form if the tapioca isn’t stirred frequently or if the eggs are added too quickly without tempering.

Q: Can I use instant tapioca?
A: Instant tapioca will cook faster, but the texture will be less chewy and more gelatinous.

Q: How thick should the pudding be?
A: It should be slightly thickened on the stovetop; it will firm up more as it cools.

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Serving

Serve in individual bowls or a large dish. Top with a sprinkle of cinnamon, nutmeg, or fresh berries for a pretty presentation. It’s perfect for dessert, snacks, or even breakfast with a drizzle of honey.

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Suggestions

• Serve warm with a dollop of whipped cream for cozy comfort.
• Chill and layer with fruit or granola for a parfait-style treat.
• Pair with cookies or biscotti for a delightful dessert spread.
• For a tropical twist, add shredded coconut or a few slices of mango.