Tapioca Pudding – Myrecipes1

Here’s a classic, creamy Tapioca Pudding recipe, along with some tips and variations.

Tapioca Pearls: There are two main types—small pearl (instant or regular) and large pearl (like boba). This recipe uses small pearl tapioca, which is traditional for pudding. If using instant, you can skip the soaking step.
Texture: It’s delightfully creamy with a gentle chew from the pearls. As it cools, it thickens significantly.

Serves: 4-6
Prep time: 30 min (plus 2-4 hours soaking and chilling time)

1. Soak the Tapioca (if not instant)

In a medium bowl, combine the tapioca pearls with 2 cups of the milk. Stir, cover, and refrigerate for at least 4 hours, or overnight. This softens the pearls. (If using instant tapioca, skip this step and follow package directions.)

2. Cook the Tapioca

Pour the soaked tapioca mixture and the remaining 1 cup of milk into a heavy-bottomed saucepan. Add the salt.
Heat over medium-low, stirring constantly with a silicone spatula or wooden spoon. The mixture will slowly thicken and the pearls will turn from white to translucent. This takes about 15-20 minutes. Don’t let it boil.

3. Temper the Eggs

In a separate bowl, whisk the eggs and sugar together until pale and slightly thick.
Once the tapioca is cooked, very slowly drizzle about 1 cup of the hot tapioca mixture into the egg mixture, whisking constantly. This warms the eggs gently so they don’t scramble.

4. Finish the Pudding

Pour the tempered egg mixture back into the saucepan with the rest of the tapioca.
Cook over low heat for another 3-5 minutes, stirring constantly, until the pudding is thick enough to coat the back of a spoon and you can draw a clear line through it. Do not let it boil.
Remove from heat and stir in the vanilla extract.

5. Cool and Serve

Pour the pudding into a large serving bowl or individual ramekins.
To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding.
Let it cool at room temperature for about 20 minutes, then refrigerate until fully chilled and set, at least 2 hours.
Serve cold, sprinkled with a little cinnamon or nutmeg if desired.

Prevent Scrambled Eggs: The tempering step is crucial. Pour the hot liquid in a very thin stream while whisking vigorously. Even better, you can ladle it in bit by bit.
Too Thick?: Tapioca pudding thickens considerably as it cools. If it becomes too thick, stir in a splash of cold milk or cream before serving.
Clumpy Pearls: This usually happens if the heat is too high at the start. Keep the heat gentle and stir frequently.
Sweetness: Taste the pudding once the sugar is added and before it fully thickens. You can add up to ¼ cup more sugar if you prefer it sweeter.

Coconut Tapioca: Replace 1 cup of the milk with full-fat coconut milk. Add a pandan leaf while cooking for a classic Southeast Asian flavor, or top with diced fresh mango.
Chocolate: After removing from heat, stir in 3-4 ounces of chopped bittersweet chocolate until melted and smooth.
Butterscotch: Replace the granulated sugar with dark brown sugar and add 1 tablespoon of butter at the end with the vanilla.
Citrus: Add the zest of one lemon or orange along with the vanilla.

Let me know if you need a version for a specific dietary need or have any other questions!