Hello my darling dessert lovers! I’m Jeviko, back again to satisfy your sweet tooth with an old fashioned classic – smooth and creamy homemade tapioca pudding made from scratch. This warm, comforting bowl takes me right back to childhood and now I can’t wait to share my tricks for making it perfectly velvety every time. Shall we reminisce together?
I have such fond memories of my grandmother making this pudding for me when I would visit her farmhouse as a little girl. We’d gather fresh eggs from the chicken coop, pluck ripe fruit from the orchard, and cook up this sweet treat in her cozy country kitchen. With the cinnamon scent filling the air as it bubbled away on the stove, she would tell me stories while we stirred, making sure those tiny tapioca pearls turned perfectly clear.
Then came my favorite part – that first divine bite of velvety pudding bursting with fruity flavor! It was like edible joy in a bowl. Even now when I make her time-tested recipe, I feel grandmother’s comforting presence and see that farmhouse kitchen just as it was. This dish connects past to present every time.
So come join me on a trip down memory lane wont you? I promise with my easy step-by-step method, you’ll have a batch of old fashioned tapioca goodness that looks and tastes like you spent all day crafting perfection even if you’re a beginner. Let’s immerse ourselves in sweet nostalgia! Just maybe gather a few friends or family to share it with – this recipe makes Grandma-sized portions perfect for reminiscing together about your own delicious childhood food memories over steaming bowls of old fashioned tapioca pudding. I can’t wait for you to experience the sweet comfort of this treat!
What is tapioca exactly?
Tapioca is a starch extracted from the cassava root. The starch comes in the form of little balls or pearls which give tapioca pudding its unique soft, chewy texture.
Do the pearls need to be pre-cooked?
No soaking or pre-cooking is required for the small tapioca pearls used in this recipe. They cook fully during the stovetop process. Larger pearls would need soaking before cooking.
How do you get it so creamy?
Slow cooking the milk and tapioca pearls together allows the starch to fully dissolve into the liquid, developing that creamy, velvety texture. Frequent stirring prevents sticking and keeps the delicate pearls intact.
What flavor additions work best?
Vanilla, brown sugar, and spices like cinnamon and nutmeg are classic tapioca pudding flavor pairings. Fruit options like strawberries, bananas, or orange zest also make delicious mix-ins.
Can it be made dairy-free?
Yes, for a dairy-free version you can substitute an unsweetened dairy-free milk such as almond, oat, coconut or soy beverage in place of regular milk.
Now for the recipe so we can get to enjoying this old fashioned treat! You’ll need:
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 minutes
Ingredients:
- 1⁄2 cup small pearl tapioca
- 2 and 1⁄2 cups whole milk
- 1⁄2 cup white granulated sugar
- 1⁄4 teaspoon salt
- 3 egg yolks, lightly beaten
- 1 and 1⁄2 teaspoons vanilla extract
- Ground cinnamon or nutmeg (optional)
Instructions:
- Combine tapioca, milk, sugar and salt in a medium saucepan. Let soak for 5 minutes.
- Bring mixture to a gentle boil over medium-high heat, stirring often. Reduce to a simmer.
- Stirring constantly, cook uncovered for 15 minutes until tapioca pearls are translucent and the mixture has thickened.
- Remove from heat and slowly mix about 1/2 cup of the hot mixture into the beaten egg yolks.
- Stir egg yolk mixture back into the saucepan until fully incorporated.
- Add vanilla and spice if desired. Let cool for 10 minutes before serving.
- Cover and refrigerate leftovers. Reheat in microwave or on stovetop when ready to serve again.
Cooking tips :
- Soak the tapioca pearls before cooking to ensure they fully hydrate.
- Stir frequently while cooking or the pearls may stick and clump.
- Chilling overnight lets flavors further develop.
- Top with freshly whipped cream or fruit sauce for extra decadence!
