This Your Go-To Tapioca Pudding Recipe is the ultimate comfort dessert, blending creamy richness with delightful chewiness in every bite. With just 10 minutes of prep and 15 minutes of cooking, it’s a fuss-free treat that feels indulgent yet simple. The tapioca pearls soak for 40 minutes, transforming into soft, pillowy gems that melt in your mouth. Infused with vanilla and a hint of sweetness, it’s a nostalgic flavor that’s both soothing and satisfying.
Perfect for cozy nights or sweet cravings, this pudding offers a luscious texture that’s smooth yet slightly bouncy. Its warm, comforting aroma fills the kitchen, making it irresistible straight from the stove or chilled. Whether you’re a pudding pro or a first-timer, this recipe is your new go-to for a dessert that’s as easy as it is delicious.
Your Go-To Tapioca Pudding Ingredients
- 1 ½ cups (12 fl oz/360 ml) water
- ½ cup (4 oz/115 ml) small pearl tapioca (soaked for 40 minutes)
- 2 cups (16 fl oz/480 ml) whole milk (can substitute with almond or oat milk for a dairy-free option)
- ½ cup (4 fl oz/120 ml) heavy cream (can substitute with coconut cream for a dairy-free option)
- ½ cup (4 oz/115 g) granulated sugar (adjust to taste or use honey/maple syrup as an alternative)
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Step-by-Step Instructions for Perfect Tapioca Pudding
- Soak the tapioca: Place the water and tapioca pearls in a small bowl and let soak for 40 minutes. Drain thoroughly before using.
- Combine ingredients: In a saucepan, combine the drained tapioca, milk, cream, and sugar. Crack the eggs into a small bowl and set it near the stove.
- Cook the tapioca: Cook the mixture over low heat, stirring constantly, until it thickens slightly, about 5 to 7 minutes.
- Temper the eggs: While whisking the eggs constantly, add the hot tapioca mixture, one spoonful at a time, until fully combined. This prevents the eggs from curdling.
- Finish cooking: Return the mixture to the saucepan and cook over very low heat, stirring constantly, until it reaches a pudding-like consistency. Do not let it boil.
- Add flavor: Transfer the pudding to a serving bowl and stir in the vanilla extract and salt.
- Serve or store: Serve warm, or store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of milk if desired.
Perfect Pairings: Sauce and Topping Ideas
Elevate your tapioca pudding with a drizzle of caramel sauce or a dollop of whipped cream for extra indulgence. For a fruity twist, top with fresh berries or a spoonful of mango puree. A sprinkle of cinnamon or nutmeg adds a warm, comforting flavor.
Serve It Right: Presentation Tips
Serve your tapioca pudding in individual dessert bowls or mason jars for a charming touch. Garnish with a mint leaf or a dusting of cocoa powder for a professional finish. Pair it with a cup of tea or coffee for a cozy dessert experience.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, add a splash of milk and warm gently in a saucepan over low heat, stirring frequently to maintain the creamy texture. Avoid microwaving to prevent curdling.
Mix It Up: Recipe Variations
Try swapping coconut milk for whole milk for a tropical twist, or use almond milk for a dairy-free option. Add a pinch of cardamom or a splash of rum extract for unique flavor profiles. For a richer pudding, increase the heavy cream to ¾ cup.
Quick Tips: Time-Saving Hacks
Soak the tapioca pearls overnight to cut down on prep time. Use a double boiler to cook the pudding more gently and reduce the risk of curdling. Pre-measure all ingredients before starting to streamline the cooking process.
Your Go-To Tapioca Pudding Recipe
Ingredients
- 1 ½ cups water
- ½ cup small pearl tapioca
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Place the water and tapioca in a small bowl and let soak for 40 minutes.
- Drain the tapioca pearls, then place them in a saucepan with milk, cream, and sugar. Crack the eggs into a small bowl near the stove.
- Cook the tapioca over low heat, stirring constantly, until the mixture has thickened slightly, 5 to 7 minutes.
- While whisking the eggs constantly, add the hot tapioca mixture, one spoonful at a time, until completely combined.
- Return this to the saucepan and cook over very low heat, stirring constantly, until the mixture has thickened to a pudding-like consistency. (Do not let the mixture come to a boil.)
- Transfer to a serving bowl and stir in the vanilla extract and salt. Serve warm.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Leftovers can be eaten cold, or you can add a splash of milk and heat gently in a saucepan over low heat until warmed through.
