Homemade Tapioca Pudding Recipe

Ingredients

Small Pearl Tapioca: Use small pearl tapioca (not quick-cooking pearls), as they provide the perfect chewy texture. Avoid instant tapioca as it will not give the same result.

Whole Milk: Whole milk is essential for that rich, creamy texture. If you’re looking for a dairy-free option, full-fat coconut milk is an excellent substitute.

Eggs: The eggs help create a custard-like texture, which thickens the pudding and gives it a smooth consistency.

Sugar: Sugar adds the necessary sweetness. You can adjust the amount based on your preference or substitute with honey or a sugar alternative.

Vanilla Extract: This classic flavoring enhances the pudding and gives it a comforting, nostalgic taste.

Pinch of Salt: A pinch of salt helps balance out the sweetness and enhances the overall flavor.

Instructions

Combine Tapioca and Milk: In a medium saucepan, combine the small pearl tapioca, whole milk, and a pinch of salt. Place the saucepan over medium-high heat and bring the mixture to a bare simmer. Stir occasionally to prevent the milk from burning.

Simmer and Thicken: Once the mixture begins to simmer, reduce the heat to low. Gradually whisk in the sugar, and continue to cook the mixture uncovered for about 20-30 minutes.

Stir frequently to prevent scorching and ensure the tapioca pearls plump up and the mixture thickens.

Temper the Eggs: While the tapioca mixture is simmering, beat the eggs in a separate bowl. Slowly whisk about 1/2 cup of the hot tapioca mixture into the beaten eggs to temper them.

This step prevents the eggs from curdling when added to the hot pudding.

Add the Eggs: Once the eggs are tempered, pour the egg mixture back into the saucepan with the tapioca. Increase the heat to medium, and cook for an additional 2-3 minutes, stirring constantly. This step ensures the pudding thickens into a custard-like consistency. Be careful not to let the mixture boil.

Remove from Heat: When the pudding reaches the desired thickness, remove the saucepan from the heat.

Stir in the vanilla extract, and let the pudding cool slightly before serving. If you prefer a firmer texture, allow it to chill completely in the refrigerator.

Serve: Tapioca pudding can be served warm or chilled. You can enjoy it plain or with a variety of toppings like a sprinkle of cinnamon, shredded coconut, or fresh fruit for extra flavor and texture.

Variation

Dairy-Free Version: Substitute whole milk with full-fat coconut milk for a rich and creamy dairy-free pudding. This variation adds a hint of coconut flavor that pairs wonderfully with the vanilla.

Flavored Tapioca: For a twist, try infusing your pudding with other flavors like cinnamon, nutmeg, or even cardamom. Add the spices to the milk and tapioca mixture early in the cooking process to allow the flavors to meld.

Chocolate Tapioca Pudding: Melt some dark chocolate and whisk it into the pudding after removing it from the heat. This will turn your tapioca pudding into a decadent chocolate dessert.

Fruit Toppings: Fresh berries, sliced bananas, or even stewed fruits like apples or peaches can be added as toppings. This adds freshness and sweetness to balance the richness of the pudding.

Sugar Alternatives: For a healthier version, substitute the sugar with maple syrup, agave nectar, or stevia. These alternatives can adjust the sweetness while offering different flavor notes.

Vegan Version: Replace the eggs with a cornstarch slurry or a vegan egg substitute, and use a non-dairy milk like almond or oat milk. This makes the pudding entirely plant-based.

Storage

Refrigeration: Store leftover tapioca pudding in an airtight container in the refrigerator for up to 3-4 days. It will continue to thicken as it cools, so you may want to stir in a little extra milk when reheating if it becomes too dense.

Freezing: While tapioca pudding is best fresh, you can freeze it for up to 2 months. To freeze, let it cool completely, then transfer it to a freezer-safe container.

When ready to eat, thaw in the refrigerator overnight and stir well before serving. Note that the texture may slightly change after freezing.

Serving Cold: If you prefer a chilled pudding, give it time to set in the fridge for a few hours before serving. The pudding will thicken as it cools, resulting in a more firm texture.

Reheating: To reheat tapioca pudding, simply warm it gently on the stove over low heat, stirring constantly.

You can also microwave it in short bursts, stirring in between, but be cautious not to overheat and dry it out.

By following these detailed instructions and tips, you can enjoy a deliciously creamy, nostalgic homemade tapioca pudding every time!