Here’s a classic homemade Tapioca Pudding recipe that’s creamy and comforting!
Ingredients
• ½ cup small tapioca pearls (not instant)
• 2 ½ cups whole milk
• ½ cup heavy cream (optional for extra creaminess)
• ⅓ cup granulated sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt
Instructions
1. Soak the Tapioca:
1. In a bowl, soak ½ cup tapioca pearls in 1 cup of water for 30 minutes (skip if using quick-cooking tapioca).
2. Drain any excess water.
2. Cook the Pudding:
1. In a saucepan, combine milk, heavy cream (if using), sugar, and salt over medium heat.
2. Stir in the soaked tapioca and bring to a gentle simmer, stirring frequently to prevent sticking.
3. Reduce heat to low and cook for 12-15 minutes, stirring occasionally until the tapioca becomes translucent.
3. Temper the Egg Yolks:
1. In a small bowl, whisk the egg yolks.
2. Slowly add a few tablespoons of the hot tapioca mixture to the yolks while whisking (this prevents scrambling).
3. Pour the egg mixture back into the saucepan, stirring constantly.
4. Cook for 2-3 more minutes until the pudding thickens.
4. Finish & Cool:
1. Remove from heat and stir in vanilla extract.
2. Let the pudding cool for 10 minutes, then transfer to serving bowls.
3. Serve warm or refrigerate for at least 2 hours for a chilled version.
Serving Tips
• Garnish with whipped cream, cinnamon, or fresh fruit.
• For a coconut twist, substitute half the milk with coconut milk.
Would you like a dairy-free or low-sugar version?