Thick, creamy, silky pudding made with real tapioca pearls — just like grandma used to make.
⭐ Ingredients
- ½ cup small pearl tapioca
- 3 cups whole milk
- 2 eggs, beaten
- ½ cup sugar
- 1 tsp vanilla extract
- Pinch of salt
- Optional: nutmeg or cinnamon for topping
⭐ Instructions
1. Soak the Tapioca
Place tapioca pearls in a bowl and cover with water.
Soak for 30 minutes, then drain.
(Soaking helps pearls cook evenly and stay tender.)
2. Heat the Milk
In a medium saucepan, heat the milk, sugar, and salt over medium heat.
Stir gently until warm — don’t boil yet.
3. Add Tapioca
Stir in the soaked tapioca pearls.
Cook on medium-low for 15 minutes, stirring often, until the pearls become translucent.
4. Temper the Eggs
In a small bowl, whisk the beaten eggs.
Slowly ladle in ½ cup of the hot milk mixture to warm the eggs (so they don’t scramble).
Pour the warmed eggs back into the saucepan.
5. Cook Until Thick
Continue cooking for 5–10 minutes, stirring constantly, until the pudding is thick and creamy.
Remove from heat and stir in the vanilla.
6. Chill or Serve Warm
- Serve warm and cozy
or - Chill for 2–3 hours for a thicker, classic texture
Sprinkle with nutmeg or cinnamon if you like.
⭐ Tips for Perfect Tapioca Pudding
- Don’t skip tempering the eggs — it keeps the pudding smooth.
- Stir often so it doesn’t stick to the pan.
- For extra richness, replace ½ cup milk with cream.
- Add coconut milk for a tropical twist.
- If pudding thickens too much after chilling, stir in a splash of milk.
❤️ Great For
- Cold nights
- Weeknight desserts
- Old-fashioned recipe lovers
- Viral nostalgic posts
- Holiday dessert tables
Enjoy !!!
