Creamy Tapioca Pudding Delight (Printer-Friendly)

Comforting blend of tapioca pearls in vanilla milk with fresh fruit topping, perfect for any occasion.

# What You’ll Need:

→ Tapioca Mixture

01 - 1/2 cup small pearl tapioca
02 - 2 1/2 cups whole milk or dairy-free alternative
03 - 1/4 teaspoon salt

→ Sweetener and Flavor

04 - 1/3 cup granulated sugar
05 - 1 teaspoon pure vanilla extract

→ Finish and Topping

06 - 2 large egg yolks (optional)
07 - 1 cup fresh mixed berries or sliced fruit (e.g., strawberries, mango, kiwi)

# How-To Steps:

01 - Place tapioca pearls in a medium saucepan. Add milk and salt. Let soak for 30 minutes.
02 - Set saucepan over medium heat. Bring to gentle simmer, stirring frequently to prevent sticking.
03 - Add granulated sugar and cook, stirring continuously until tapioca pearls become translucent and pudding thickens, about 15 to 20 minutes.
04 - If using egg yolks, whisk yolks with a few spoonfuls of hot mixture in a small bowl. Gradually stir tempered yolks back into saucepan. Cook for 2 to 3 minutes, stirring constantly until thickened.
05 - Remove from heat. Stir in pure vanilla extract.
06 - Pour pudding into serving dishes. Let cool slightly, then refrigerate until chilled, at least 1 hour for best texture.
07 - Top chilled pudding with fresh mixed berries or sliced fruit just before serving.

# Expert Advice:

01 -
  • It turns a handful of pantry staples into something that feels like a warm hug in a bowl.
  • The texture is endlessly adaptable, from creamy and spoonable to thick and pudding-like, depending on how long you let it simmer.
  • Its naturally gluten-free and easy to make dairy-free without sacrificing that silky, nostalgic richness.
02 -
  • Dont rush the soak, those 30 minutes make the difference between tender pearls and chalky centers.
  • If you skip tempering the egg yolks and pour them straight into the hot mixture, youll end up with scrambled eggs floating in your pudding, not a mistake you want to make twice.
  • Stir frequently while simmering or the tapioca will stick to the bottom and scorch, leaving a burnt taste you cant cover up.
03 -
  • Toast the tapioca pearls in a dry pan for two minutes before soaking to add a subtle nutty depth to the pudding.
  • Use a silicone spatula instead of a whisk during the final minutes of cooking to scrape every bit of thickened pudding from the pan without scratching.
  • Chill your serving dishes in the freezer for 10 minutes before filling them, the pudding sets faster and stays creamier.
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