Easy Tapioca Pudding Recipe
Creamy, classic tapioca pudding made with milk, eggs, and vanilla. Serve warm or chilled for a cozy dessert.
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Servings:
Ingredients
Main Ingredients
- 0.5 cup small pearl tapioca not instant
- 0.75 cup water for soaking
- 3 cup whole milk
- 0.5 cup granulated sugar reduce slightly for a less sweet pudding
- 0.25 tsp fine sea salt
- 2 large eggs lightly beaten
- 1.5 tsp pure vanilla extract
Instructions
Preparation Steps
- Soak the tapioca in the water for about 15 minutes while you gather other ingredients.
- Warm the milk, sugar, and salt in a medium saucepan over medium heat until steaming.
- Stir in the soaked tapioca with its water. Simmer gently, stirring often, until the pearls start to turn translucent, 12–15 minutes.
- Whisk the eggs in a bowl. Slowly ladle in a cup of the hot mixture, whisking to temper.
- Pour the tempered eggs back into the saucepan. Cook, stirring constantly, until thick enough to coat a spoon, 2–3 minutes. Do not boil.
- Remove from heat and stir in the vanilla. Let stand 10 minutes, then serve warm or chill until set.
Notes
For a coconut twist, swap 1 cup of milk with canned coconut milk and add a pinch of toasted coconut on top. Or brighten it up with lemon zest stirred in with the vanilla. Store covered in the fridge for up to 4 days; the pudding thickens as it chills—stir in a splash of milk to loosen if needed before serving.
This recipe is an original creation inspired by classic Easy Tapioca Pudding Recipe flavors. All ingredient ratios and instructions are independently developed.