Here’s a simple and comforting recipe for Creamy Tapioca Pudding—rich, smooth, and lightly sweet.
🍮 Creamy Tapioca Pudding
Ingredients (Serves 4–6)
- 1/2 cup small pearl tapioca
- 2 1/2 cups milk (whole or 2%)
- 1/4 teaspoon salt
- 1/2 cup sugar
- 2 egg yolks (optional, for extra creaminess)
- 1 teaspoon vanilla extract
👩🍳 Instructions
- Soak the Tapioca (Optional but Recommended)
- Soak tapioca pearls in water for 30 minutes, then drain.
- Cook the Tapioca
- In a saucepan, combine tapioca, milk, and salt.
- Cook over medium heat, stirring frequently, until tapioca begins to thicken (about 10–15 minutes).
- Add Sugar & Eggs
- Stir in sugar.
- If using egg yolks, temper them first: slowly whisk a little hot milk into the yolks, then add back to the pot.
- Cook 2–3 more minutes, stirring constantly, until creamy.
- Add Vanilla
- Remove from heat and stir in vanilla extract.
- Cool & Serve
- Can be served warm or chilled.
- Optional: top with cinnamon, nutmeg, or fresh fruit.
✨ Tips & Variations
- Coconut Tapioca: Use coconut milk instead of some or all of the regular milk.
- Chocolate Tapioca: Stir in 2 tablespoons cocoa powder while cooking.
- Fruit Topping: Mango, strawberries, or blueberries go great on top.
🔥 Pro Tip:
Stir frequently while cooking to prevent sticking and clumping, and remove from heat once creamy—it will thicken more as it cools.
If you want, I can also give a 5-minute no-soak tapioca pudding version that’s creamy and smooth, perfect for quick dessert cravings.
