This tapioca pudding is so rich and creamy. It can be served warm or chilled. The flavors of vanilla, milk, and vanilla, with a creamy sweet tapioca base makes this dessert a household favorite.
Prep Time 5 Minutes
Cook Time 25-30 Minutes
Serves 4
Makes: slightly less than 3 cups 5 ½ cup servings
Course Dessert
Cuisine American
Prep Time 5 minutesminutes
Cook Time 24 minutesminutes
Cooling Time 20 minutesminutes
Total Time 49 minutesminutes
Servings 51/2 cup servings (total yield: slightly less than 3 cups)
Add the milk, tapioca, granulated sugar and salt to a medium heavy saucepan. Stir to fully combine.
Cook over medium heat just until it is almost simmering (it will look foamy) and reduce the heat to low.
Cook stirring often, scraping the bottom of the pan to avoid the tapioca pearls sticking to the pan or the mixture burning. Cook until the tapioca pearls are plump and transluscent which can take between 20-35 minutes.
In a separate mixing bowl whisk together the eggs and vanilla extract.
Add a couple spoonfuls of the hot tapioca mixture to the eggs and whisk constantly to incorporate. Whisking is key to prevent the eggs from scrambling.
Slowly transfer the mixture back into the tapioca saucepan and again whisk constantly to mix in.
Increase the temperature to medium and stir constantly until the tapioca thickens; around 5 minutes. Remove from heat, place a piece of plastic wrap on the surface of the tapioca and allow to cool 20 minutes.
Check the package for the brand you use regarding soaking. If using a version that needs to be soaked, reduce the milk to 2 1/2 cups when preparing the recipe.
Cooking Pro TipsWhen heating the tapioca mixture, stir often scraping the bottom of the saucepan. This helps prevent burning or the tapioca from sticking to the bottom of the pan.Storing the tapioca puddingAllow it to fully cool. Add to an airtight container and refrigerate for up to 1 week.