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Homemade Tapioca Pudding

Homemade Tapioca Pudding


Homemade Tapioca Pudding




– 1/3 cup small pearl tapioca

– 2 3/4 cups whole milk

– 1/4 teaspoon salt


– 2 large eggs

– 1/2 cup granulated sugar

– 1/2 teaspoon pure Vanilla Extract


1. Start by soaking the tapioca pearls in 1 cup of milk for at least an hour. This allows the pearls to soften and

expand so they cook nice and plump.


2. In a separate bowl, beat eggs and sugar until light and creamy.Put aside.

3. After the tapioca has soaked, combine it with the remaining 1 3/4 cups milk and salt in a large pot. Cook over

medium heat until the milk is hot and the pearls are swollen.

4.Temper the eggs by slowly pouring in a cup of the hot milk mixture, stirring constantly to prevent the eggs

from boiling.


5. Add the egg-milk mixture back to the pot with the remaining milk and tapioca. Continue cooking, stirring

frequently, until the mixture comes to a gentle boil and thickens, usually 5 to 7 minutes.

6.Remove from heat and stir in vanilla extract.

7. Allow the pudding to cool slightly before serving hot, or refrigerate if you prefer it cold. The pudding will

thicken as it cools.


Variations and Tips:

– Dairy-free?No problem. You can replace whole milk with almond milk or coconut milk.

– For the chocolate tapioca pudding, add 1/4 cup cocoa powder to the sugar and eggs.

– If small pearl tapioca is not available, try instant tapioca, but adjust the soaking time according to the package


– Remember, the key to avoiding lumps is to stir the mixture constantly as it cooks and thickens.- To save time

during a busy week, make a double batch and store individual portions in the refrigerator. Tapioca pudding tastes

just as delicious the next day as a quick snack or as a simple, sweet pick-me-up.

There you have it, a wonderfully simple but filling homemade tapioca pudding. Perfect for treating yourself or

sharing with loved ones. Enjoy!


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