Tapioca Pudding Recipe
American · Dessert · 40 min total
A classic creamy dessert made with small pearl tapioca, milk, and vanilla, perfect for a comforting treat.
10
min prep
min prep
30
min cook
min cook
4
servings
servings
240
kcal/serving
kcal/serving
Ingredients
- 1/2 cup small pearl tapioca (not instant)
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Instructions
- Soak tapioca in 1 cup cold water for 30 minutes; drain.
- In a medium saucepan, combine soaked tapioca, milk, sugar, and salt. Let stand for 5 minutes.
- Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer, stirring frequently, for 15-20 minutes until tapioca is translucent and mixture thickens.
- Temper the beaten egg by slowly whisking in about 1/2 cup of the hot tapioca mixture. Then stir egg mixture back into the saucepan.
- Cook over low heat, stirring constantly, for 2-3 minutes until thickened. Do not boil.
- Remove from heat and stir in vanilla extract.
- Pour into serving dishes. Serve warm or chilled.
Tips
- For a richer pudding, use half-and-half instead of milk.
- Stir frequently to prevent scorching, especially after adding egg.
- Cover surface with plastic wrap to prevent skin from forming if chilling.
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