Homemade Tapioca Pudding is a classic, creamy dessert that’s rich in flavor and perfect for any occasion. With its comforting texture and delightful vanilla flavor, this pudding is easy to make and loved by all ages. This recipe uses small pearl tapioca for an authentic, old-fashioned dessert that will remind you of your childhood.
Table of Contents
Ingredients
- 1/2 cup small pearl tapioca
- 2 3/4 cups whole milk
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Soak the Tapioca
- In a medium bowl, add the small pearl tapioca and cover it with water. Let it soak for about 30 minutes, then drain off the water.
Step 2: Cook the Tapioca
- In a medium saucepan, combine the soaked tapioca, milk, and salt.
- Cook over medium heat, stirring frequently, until the mixture comes to a gentle boil. Reduce the heat to low and let it simmer, stirring occasionally, until the tapioca pearls are translucent and tender, about 10-15 minutes.
Step 3: Prepare the Egg Mixture
- In a small bowl, whisk together the eggs and sugar until well combined.
- Gradually add about 1/2 cup of the hot tapioca mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling.
- Pour the tempered egg mixture back into the saucepan with the tapioca.
Step 4: Finish Cooking the Pudding
- Continue to cook the pudding over low heat, stirring constantly, until it thickens, about 5-7 minutes. Do not let it come to a full boil.
- Remove the saucepan from the heat and stir in the vanilla extract.
Step 5: Chill and Serve
- Let the pudding cool to room temperature, then transfer it to serving dishes. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 2 hours before serving. Enjoy!
Cooking Tips & Notes
- Tempering the Eggs: It’s important to temper the eggs by adding a little of the hot tapioca mixture before combining everything. This prevents the eggs from scrambling.
- Stirring Constantly: Stirring constantly during the final cooking helps prevent the pudding from sticking to the bottom of the pan and ensures a smooth texture.
- Soaking the Tapioca: Soaking the tapioca pearls helps them cook evenly and achieve the perfect texture.
Variations
- Coconut Tapioca Pudding: Substitute 1 cup of the milk with coconut milk for a delicious coconut flavor.
- Chocolate Tapioca Pudding: Add 2 tablespoons of cocoa powder to the egg and sugar mixture for a chocolatey twist.
- Lemon Tapioca Pudding: Stir in 1 tablespoon of fresh lemon zest along with the vanilla extract for a bright, citrusy flavor.
- Fruit Topping: Serve the pudding with fresh berries, sliced bananas, or a dollop of fruit preserves for added flavor and texture.
Frequently Asked Questions (FAQs)
1. Can I Make Tapioca Pudding Ahead of Time?
Yes! Tapioca pudding can be made up to 2 days in advance. Store it covered in the refrigerator until ready to serve.
2. How Do I Store Leftover Tapioca Pudding?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to press plastic wrap directly onto the surface to prevent a skin from forming.
3. Can I Freeze Tapioca Pudding?
Freezing tapioca pudding is not recommended, as it may change the texture and become watery upon thawing.
4. What Type of Tapioca Should I Use?
This recipe uses small pearl tapioca, which gives the pudding a classic texture. Instant tapioca can be used, but the cooking times will vary, so follow the package instructions.
Homemade Tapioca Pudding is a comforting and nostalgic dessert that’s simple to make and full of flavor. With its creamy texture and sweet vanilla notes, it’s a timeless treat that’s sure to please. Whether you enjoy it on its own or topped with fresh fruit, this tapioca pudding is a delicious way to bring a classic dessert to your table. Give it a try and savor every spoonful!
