Tapioca Pudding

A warm and comforting dessert that evokes nostalgic memories with its creamy texture and delicate pearls.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 6 servings

Course: Dessert, Snack

Cuisine: American

Calories: 220

Main Ingredients

1 cup water
1/2 cup small pearl tapioca (not instant)
2.5 cups whole milk Can use 2% for a lighter version or substitute with almond milk for a dairy-free option.
1/4 teaspoon coarse salt
1/2 cup granulated sugar Can substitute with brown sugar for a richer flavor.
2 large eggs
1 teaspoon vanilla extract

Preparation

Place 1 cup of water and 1/2 cup of small tapioca pearls in a 1 1/2 quart pot. Let them rest for about 30 minutes.
Turn on the heat to medium-high. Pour in 2 1/2 cups of whole milk along with 1/4 teaspoon of coarse salt. Stir gently until it reaches a bare simmer.
Reduce the heat to low and add the 1/2 cup of sugar. Cook uncovered, stirring frequently, for about 5 minutes.
In a separate bowl, beat the 2 large eggs. Slowly whisk in about 1/2 cup of the warm tapioca mixture.
Pour the egg mixture back into the pot and increase the heat to medium. Stir for several minutes until the mixture thickens.
Remove from heat and allow it to cool for about 15 minutes while stirring in 1 teaspoon of vanilla.

Serve warm or chilled. Enjoy with whipped cream or fruit toppings. Store leftovers in an airtight container for 3-4 days.