There’s something incredibly comforting about a bowl of homemade tapioca pudding. This classic dessert, with its unique texture and gentle sweetness, brings back memories of grandma’s kitchen while being surprisingly simple to make from scratch.
Unlike store-bought versions, this homemade tapioca pudding achieves the perfect balance of creamy and chewy, with those signature pearl-like tapioca balls suspended throughout the vanilla-scented custard.
Why You’ll Love This
- Made with just 5 basic ingredients you likely have on hand
- Naturally gluten-free and easily adaptable
- Can be served warm or chilled for different experiences
- Perfect make-ahead dessert that keeps well
- Customizable sweetness level to suit your taste
Ingredients
- 6 cups whole milk
- 1/2 cup small tapioca pearls, soaked in water for 4 hours, drained
- 3 egg yolks
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 tablespoon vanilla extract (or vanilla bean paste)
Instructions
- Soak the tapioca pearls in water for 4 hours, then drain. Do not rinse them.
- Place the soaked, drained tapioca pearls into a nonstick saucepan. Pour 6 cups of whole milk over them.
- Cook over low heat for 30 minutes, stirring constantly with a heatproof spatula to prevent sticking and burning on the bottom.
- In a small bowl, temper the egg yolks by whisking in about 1 cup of the hot tapioca milk mixture. This raises their temperature so they don’t scramble when added to the pot.
- Add the tempered egg yolks to the pot with the tapioca-milk mixture. Continue cooking on low heat. Recipe by Ineskohl.info
- Add the white sugar, brown sugar and vanilla extract. Cook for 10 more minutes, stirring constantly, until thickened.
- Remove from heat and eat warm, at room temperature or chilled. Top with fresh fruit as desired.
Tips & Variations
- For dairy-free version, substitute coconut milk for whole milk
- Add fresh fruit or preserves when serving for extra flavor
- Sprinkle with cinnamon or nutmeg for warm spice notes
- Use quick-cooking tapioca if small pearls aren’t available
- For richer pudding, use half-and-half instead of milk
Serving Suggestions
Serve this versatile pudding either warm or chilled, topped with a dollop of whipped cream and fresh berries. For a tropical twist, try layering it with mango puree and toasted coconut flakes in parfait glasses.
Notes
- Pudding will continue to thicken as it cools
- Store covered in refrigerator for up to 5 days
- Stir before serving if has been refrigerated
- Do not freeze – texture will become grainy
FAQs
- Can I use instant tapioca? Yes, but reduce soaking time to 15 minutes and adjust cooking time according to package instructions.
- Why did my pudding become too thick? Tapioca continues to absorb liquid as it cools. If too thick, thin with a little warm milk while stirring.
- Can I make this sugar-free? Yes, substitute with your preferred sweetener, adjusting amount to taste.
- Why are my tapioca pearls still hard? They likely need more cooking time – pearls should be completely transparent when done.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 6 cups whole milk
- 1/2 cup small tapioca pearls, soaked in water for 4 hours, drained
- 3 egg yolks
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 tablespoon vanilla extract (or vanilla bean paste)
Steps
- Soak the tapioca pearls in water for 4 hours, then drain. Do not rinse them.
- Place the soaked, drained tapioca pearls into a nonstick saucepan. Pour 6 cups of whole milk over them.
- Cook over low heat for 30 minutes, stirring constantly with a heatproof spatula to prevent sticking and burning on the bottom.
- In a small bowl, temper the egg yolks by whisking in about 1 cup of the hot tapioca milk mixture. This raises their temperature so they don’t scramble when added to the pot.
- Add the tempered egg yolks to the pot with the tapioca-milk mixture. Continue cooking on low heat. Recipe by Ineskohl.info
- Add the white sugar, brown sugar and vanilla extract. Cook for 10 more minutes, stirring constantly, until thickened.
- Remove from heat and eat warm, at room temperature or chilled. Top with fresh fruit as desired.
Notes
- Pudding will continue to thicken as it cools
- Store covered in refrigerator for up to 5 days
- Stir before serving if has been refrigerated
- Do not freeze - texture will become grainy
