This easy homemade tapioca pudding is the ultimate comforting dessert. It’s rich, creamy, and full of vanilla flavor. The instructions walk you through precisely how to soak and cook the tapioca pearls before blending in sugar, egg yolks, and vanilla. Tips are included for preventing sticking and getting the ideal thick, creamy texture. You’ll also learn how to lighten it with whipped egg whites for an airy consistency. Finally, suggestions are provided for delicious mix-in toppings like fresh berries. Follow this foolproof recipe to make warm, cold, light, or rich tapioca pudding from scratch – it beats the store-bought every time!
This tapioca pudding recipe teaches you to make the childhood classic completely from scratch. By soaking and then simmering small tapioca pearls, you get tender little bursts of texture in every creamy bite. Careful cooking and constant stirring gives this pudding its signature thickness while egg yolks and brown sugar add indulgent richness. Get tips for incorporating egg whites to lighten the pudding or enjoy it straight-up decadent. You’ll never buy pre-made again after one spoonful of this easy, homemade tapioca pudding. It’s nostalgic, comforting flavors made from scratch.
What is the best milk to use for tapioca pudding?
Whole milk is best, as it gives the pudding a richer, creamier texture. You can use 2% or skim milk instead but the pudding may turn out slightly thinner.
How do I prevent the tapioca pearls from sticking while cooking?
Stirring constantly with a heatproof rubber spatula is very important to prevent sticking and burning on the bottom of the pot. The starch released from the pearls causes them to stick easily.
What toppings go well with homemade tapioca pudding?
The pudding is delicious plain but you can also top it with fresh fruit like mango, berries or bananas. Whipped cream or dulce de leche caramel sauce also pair nicely.
Can I prepare the pudding in advance?
Yes, the tapioca pudding holds up well prepared 1-2 days ahead. Simply cover and refrigerate until ready to serve. It also reheats very well over low heat if you want to serve it warm again.
Ingredients:
- 6 cups whole milk
- 1/2 cup small tapioca pearls, soaked in water for 4 hours, drained
- 3 egg yolks
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 tablespoon vanilla extract (or vanilla bean paste)
Instructions:
- Soak the tapioca pearls in water for 4 hours, then drain. Do not rinse them.
- Place the soaked, drained tapioca pearls into a nonstick saucepan. Pour 6 cups of whole milk over them.
- Cook over low heat for 30 minutes, stirring constantly with a heatproof spatula to prevent sticking and burning on the bottom.
- In a small bowl, temper the egg yolks by whisking in about 1 cup of the hot tapioca milk mixture. This raises their temperature so they don’t scramble when added to the pot.
- Add the tempered egg yolks to the pot with the tapioca-milk mixture. Continue cooking on low heat. Recipe by Ineskohl.info
- Add the white sugar, brown sugar and vanilla extract. Cook for 10 more minutes, stirring constantly, until thickened.
- Remove from heat and eat warm, at room temperature or chilled. Top with fresh fruit as desired.
For a lighter, airier pudding: Beat 3 egg whites until stiff peaks form. Fold into the cooked tapioca pudding base after it has cooled slightly.
Enjoy this comforting, creamy homemade tapioca pudding. It’s delightful served warm or cold. The brown sugar adds wonderful richness and flavor.
Tips for making perfect homemade tapioca pudding:
- Soak the pearls properly. Be sure to soak small pearls in water for 4 full hours before cooking. This allows them to reach the proper softened texture so they cook up tender. Skipping this step will result in unpleasantly firm, crunchy pearls.
- Stir constantly while cooking. Using a heatproof rubber spatula, stir the mixture over low heat during the entire cooking process. This prevents sticking or burning on the bottom of the pan. The pearls release a lot of starchy glue that makes them prone to sticking.
- Temper the egg yolks. Whisking some of the hot tapioca-milk mixture into the yolks before adding them to the pot prevents scrambling. Adding cold yolks straight to the hot mix will make them curdle and clump up instead of enriching the pudding.
- Chill thoroughly before serving. Allow the cooked pudding to chill for at least 2 hours, or ideally overnight. This allows it to set up properly into a lush, creamy texture that holds its shape rather than being too thin.
- Top with fun mix-ins! The soothing vanilla tapioca alone is delicious but fruit toppings like mango chunks, fresh berries, or sliced banana make it even more special. Other tasty toppings include whipped cream, toasted coconut, or caramel sauce.
