Homemade Tapioca Pudding
Small Pearl Tapioca Pudding is a simple recipe that requires no baking and works for any diet. Simmered slowly on the stove with egg yolks and sugar this dish offers a superior taste to store bought cups. Every bite features soft translucent pearls suspended in a thick creamy sauce that coats the spoon.
Ingredients
- ½ cup small pearl tapioca
- Water for soaking
- 4 cups whole milk
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 3 large egg yolks
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
- 1 tablespoon unsalted butter optional
Instructions
- Soak tapioca: Place tapioca in a bowl, cover with water, and soak 30 minutes. Drain well.
- Heat base: In a saucepan over medium heat, combine milk, sugar, salt, and drained tapioca. Stir frequently as it warms.
- Simmer: Reduce to medium-low and simmer 12–18 minutes, stirring often, until pearls are mostly translucent and mixture thickens slightly.
- Temper yolks: Whisk yolks in a bowl. Slowly whisk in ½–1 cup hot tapioca mixture, a little at a time.
- Thicken: Pour yolk mixture back into the pot while whisking. Cook on low 2–4 minutes, stirring constantly, until creamy and spoon-coating. Do not boil.
- Finish: Remove from heat and stir in vanilla (and butter if using).
- Chill or serve: Serve warm, or transfer to containers, press plastic wrap onto the surface, and refrigerate at least 3 hours.
Notes
If pudding thickens too much after chilling, stir in a splash of milk.
Pearls must be tender and translucent; if they feel firm, simmer a little longer.
For egg-free pudding, skip yolks and simmer longer until thick, then add vanilla.
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