Tapioca pudding is a nostalgic dessert which many of us keenly remember from childhood. It’s easy to make and always comes out creamy and delicious. Of course, you can buy readymade tapioca from the store but that is nowhere near as good as the homemade version.
You only need 8 different ingredients to make it and it should come out perfect so long as you soak the tapioca pearl stirring a lot and also temper the eggs. It’s amazing how delicious this dessert with tapioca pearls, eggs, cream and milk is.
Tapioca pearls, in case you’re wondering, are the starchy balls from cassava plant roots and they give the dessert its distinctive texture. You can make a dairy-free version of this tasty dish by using almond milk or coconut milk to make it. Some people like this hot while others prefer it chilled, and it’s great either way.
Why You’ll Love the Recipe:
Tapioca pudding is a recipe many of us remember fondly from childhood. Although grandma probably made it best, you can easily recreate this classic dish using this simple recipe.
How to Serve It:
Enjoy it hot, warm or chilled, as you prefer.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
You can add some chopped fruit if you want although that’s not the traditional way of having it.
Ingredients needed:
- Cold water
- Small tapioca pearls
- White sugar
- Half & Half
- Vanilla extract
- Milk
- Salt
- Eggs
Can You Make It Ahead?
Yes, and if you prefer it chilled, you need to make it ahead.
Homemade Tapioca Pudding Recipe
Tapioca pudding is a recipe many of us remember fondly from childhood. Although grandma probably made it best, you can easily recreate this classic dish using this simple recipe.
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
- 1 cup cold water
- ½ cup small tapioca pearls
- ½ cup white sugar
- 1 cup Half & Half
- 1 teaspoon vanilla extract
- 2 cups milk
- ⅛ teaspoon salt
- 2 beaten eggs
Instructions
- Soak the tapioca pearls in water for 40 minutes and then drain.
- Put the tapioca pearls in a pan with the milk, cream, and salt, and bring to a slow simmer, stirring constantly.
- Turn the heat down and add the sugar slowly, stirring all the time.
- Keep cooking for 5 to 7 minutes or until the tapioca pearls are plumped and the pudding is a bit thicker.
- Scrape the bottom of the pan too, to get up any stuck on bits.
- Take the pan off the heat.
- Add 2 or 3 tablespoons of the hot tapioca mixture to the beaten eggs and whisk well to warm the eggs up.
- Put the pan back on the heat and add the egg mixture. Cook until thick, stirring all the time.
- This should take about 5 minutes.
- Take it off the heat, wait a minute or 2, and then stir in the vanilla extract.
- Keep stirring as it cools down, so it doesn’t form a skin on top.
- Either serve warm or cover with plastic wrap so a skin doesn’t form.
Notes
plus 40 minutes soaking time
- Cook Time: 20 minutes
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
Chicken Francese Recipe