Tapioca Pudding Recipe

Name: Tapioca Pudding
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1/2 cup small pearl tapioca (you can usually find it in the baking section of the grocery store, do not use instant tapioca); 3 cups whole milk (or skim milk with cream added); 1/4 teaspoon salt; 2 eggs; 1/2 cup of sugar; 1 teaspoon of vanilla extract

One of my favorite desserts growing up was tapioca pudding. You don't see it that much anymore. Kids get pre-made puddings from the grocery store.

My parents don't make it that often as it requires too much (for them) careful stirring while the tapioca cooks.

Yet, tapioca pudding is one of those comfort foods that conjures up happy childhood memories. It's actually really easy to make.

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Watch This Tapioca Pudding Recipe

What Is Tapioca Pudding?

Tapioca is a starch from the roots of the cassava plant, which is native to Brazil. The tapioca is what's leftover when you make manioc flour from the cassava root. The Portuguese brought it on their ships and spread it throughout Africa, Asia and the West Indies.

Tapioca can take many forms, but the small pearls are what's used to make tapioca pudding. Tapioca pearls are usually opaque when raw, but become supple and translucent when cooked.

The larger tapioca balls are the popular boba found in boba drinks and bubble tea all over Southeast Asia, and now the world.

Why Homemade Tapioca Pudding is Better Than Instant

Homemade tapioca pudding the fun small pearls of tapioca, which have a rounder, silkier texture than the tapioca bits you'll find in instant pudding. Sure, instant pudding is quicker to make, but it lacks that creamy mouthfeel that makes tapioca pudding one of the best comfort food desserts. Plus the ingredients you use at home are likely better quality than the processed stuff in the pudding mix.

The beauty of homemade tapioca pudding is that it's fun, deliciously creamy, and gluten free!

Finding the Right Tapioca in the Store

Not all tapioca pearls are created equally! Why? Because tapioca comes in varying sizes and shapes, colors and textures. You don't want to use instant tapioca pearls (also known as quick-cooking or "minute"), because they are smaller in size and doesn't have the same fun texture.

Look for uncooked, small tapioca pearls in the baking aisle of your grocery store. You can also find them in Southeast Asian markets.

We like Bob's Red Mill Small Pearl Tapioca which is the perfect size and texture for homemade tapioca pudding. It's also non-GMO, which is an added bonus.

Tapioca Troubleshooting Tips

To keep your tapioca pudding from getting runny, be sure to use whole milk. The fat from the milk is necessary for that creamy texture.
For a thicker texture, cook the tapioca pearls a little longer than instructed on your package. The pearls absorb the moisture and create a nice and thick pudding.
Keep the temperature low, and keep stirring as you cook to avoid burning and for consistent heating of the tapioca.
Don't forget to temper the eggs with the hot milk before adding to the tapioca. You don't want to curdle the pudding.
Tapioca pudding will thicken more as it cools, so you can serve it chilled straight from the fridge if you like a thick pudding.

How to Store Tapioca Pudding

If you got a little excited and made too much tapioca pudding, don't fret! It's so easy to store. Just let it sit until it reaches room temperature, then cover with plastic film and refrigerate.

Plus, tapioca is one of the few puddings that freeze very well. Freeze in individual, freezer-safe containers. Defrost overnight in the fridge.

Tapioca pudding will keep in the fridge for up to 5 days, and up to 3 months in the freezer.

Variations, Substitutions and Additions

Tapioca pudding can serve as a canvas for so many other options.

For a dairy free version, substitute coconut milk or coconut cream for the milk.
Reduce the 2 eggs to 1, or omit the eggs for an egg-free version.
Use a sugar replacer (such as Splenda).
For a chocolate version, add cocoa powder and/or chocolate chips to the hot pudding.
Mix in raisins or other dried fruits.
Garnish with sprinkles of cinnamon, toasted coconut shavings, freshly grated nutmeg, or chopped fruit.

More Classic, Creamy Dessert Recipes to Try!

Tapioca Pudding

Cook Time 30 mins

Total Time 30 mins

Servings 4 to 6 servings

Look at the instructions on the package of tapioca that you buy. You can usually find it in the baking section of the grocery store. Some small pearl tapioca requires overnight soaking in water. If your package has that requirement, reduce the milk in the recipe to 2 1/2 cups from 3 cups.

If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to form soft peaks. Remove the pan of tapioca pudding from the heat, fold in the beaten egg whites into the pudding. Then, cool and add the vanilla.

1/2 cup small pearl tapioca (do not use instant tapioca)
3 cups whole milk (or skim milk with cream added)
1/4 teaspoon salt
2 large eggs
1/2 cup sugar
1 teaspoon vanilla extract

Cook the tapioca:

Combine tapioca, milk, and salt in 1 1/2 quart pan on medium-high heat. Stir while bringing to a bare simmer. Lower the heat and cook, uncovered, at the lowest possible heat, adding sugar gradually until the tapioca pearls have plumped up and thickened.

Depending on the type or brand of tapioca you are using (and if you've pre-soaked the tapioca as some brands call for), this could take anywhere from 5 minutes to 45 minutes of cooking at a very low temperature.

Stir occasionally so the tapioca doesn't stick to the bottom of the pan.

Cambrea Bakes

Cambrea Bakes

Cambrea Bakes
Temper the eggs with a little hot tapioca:

Beat eggs in a separate bowl. Whisk in some of the hot tapioca very slowly to equalize the temperature of the two (to avoid curdling).

Cambrea Bakes
Add the tempered eggs to the pudding, cool, then add the vanilla:

Slowly add the eggs to the tapioca in the pan. Increase the heat to medium and stir for several minutes until you get a thick pudding consistency. Do not let the mixture boil or the tapioca egg custard will curdle. Cool 15 minutes. Stir in vanilla. Serve either warm or chilled.

Cambrea Bakes

Cambrea Bakes

Nutrition Facts (per serving)
210	Calories
6g	Fat
34g	Carbs
6g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	210
% Daily Value*
Total Fat 6g	7%
Saturated Fat 3g	14%
Cholesterol 74mg	25%
Sodium 165mg	7%
Total Carbohydrate 34g	12%
Dietary Fiber 0g	0%
Total Sugars 23g
Protein 6g
Vitamin C 0mg	0%
Calcium 150mg	12%
Iron 1mg	3%
Potassium 187mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.