Homemade Tapioca Pudding

 

Creamy & Classic: Homemade Tapioca Pudding Recipe

There’s something incredibly comforting about a bowl of homemade tapioca pudding. With its rich, creamy texture and subtly sweet flavor, it’s a nostalgic dessert that brings back warm memories for many. Unlike store-bought versions, making it from scratch gives you control over the ingredients, and the result is so much more satisfying.

Whether you’re new to tapioca or it’s been a family favorite for generations, this simple recipe will help you make the perfect pudding every time.

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Why You’ll Love This Recipe

• Simple ingredients – Just a handful of pantry staples.

• No preservatives – Homemade means wholesome.

• Velvety texture – The small tapioca pearls offer a delightful chew.

• Customizable – Adjust the sweetness or flavor with your favorite add-ins.

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Ingredients

• 1/2 cup small pearl tapioca

• 3 cups whole milk

• 1/4 teaspoon salt

• 2 large eggs

• 1/2 cup sugar

• 1/2 teaspoon vanilla extract

Optional: Top with fresh fruit, cinnamon, or a dollop of whipped cream for added flair.

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Instructions

1. Soak the tapioca:
   Place the tapioca pearls in a bowl and cover with water. Let them soak for at least 30 minutes, then drain.

2. Heat the milk mixture:
   In a medium saucepan, combine the soaked tapioca, milk, and salt. Cook over medium heat, stirring frequently, until the mixture begins to simmer.

3. Temper the eggs:
   In a separate bowl, beat the eggs and sugar together. Slowly add a few spoonfuls of the hot milk mixture to the eggs, whisking constantly (this keeps the eggs from scrambling). Then pour the egg mixture back into the saucepan.

4. Cook until thickened:
   Continue cooking over low heat, stirring constantly, until the pudding thickens—about 10–15 minutes. Do not let it boil.

5. Add vanilla:
   Remove from heat and stir in the vanilla extract.

6. Cool and serve:
   Let the pudding cool slightly before serving warm, or chill in the refrigerator for a few hours if you prefer it cold.

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Tips for Success

• Stir often to prevent scorching.

• Don’t skip tempering the eggs—this ensures a smooth texture.

• For a dairy-free version, use coconut milk or almond milk, though texture and flavor may vary.

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Final Thoughts

Homemade tapioca pudding is more than just a dessert—it’s a tradition. With just a few basic ingredients and a little patience, you’ll create a treat that’s creamy, comforting, and always crowd-pleasing. Whether served warm or chilled, it's a timeless classic that deserves a spot on your dessert table.

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Have you tried making tapioca pudding from scratch? Share your twist or favorite topping in the comments!