Ingredients
- ½ cup (100 g) small pearl tapioca (not instant)
- 2 ½ cups (600 ml) whole milk
- ½ cup (120 ml) heavy cream (for extra richness, optional)
- ⅓ cup (65 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp salt
Construction (How to Make It)
- Soak the Tapioca: In a bowl, soak the tapioca pearls in 1 cup of water for at least 30 minutes (or up to 12 hours for a softer texture). Drain before using.
- Heat the Milk & Tapioca: In a medium saucepan, combine the soaked tapioca, milk, and salt. Cook over medium heat, stirring frequently, until the mixture starts to simmer. Reduce the heat to low and continue cooking for about 10–15 minutes, stirring occasionally, until the tapioca pearls turn translucent.
- Prepare the Egg Mixture: In a small bowl, whisk the egg with sugar. Slowly add about ½ cup of the hot tapioca mixture into the egg mixture, whisking constantly to temper the egg.
- Combine & Cook: Pour the tempered egg mixture back into the saucepan and continue cooking over low heat, stirring constantly, for 5 more minutes until the pudding thickens.
- Add Flavoring: Remove from heat and stir in vanilla extract (and heavy cream, if using).
- Cool & Serve: Let the pudding cool slightly before serving warm, or refrigerate for at least 2 hours for a chilled version.
Variations
- Coconut Tapioca Pudding: Replace whole milk with coconut milk for a tropical twist.
- Chocolate Tapioca Pudding: Add 2 tbsp of cocoa powder or ¼ cup of melted chocolate for a rich, chocolaty version.
- Vegan Version: Use almond, oat, or coconut milk and substitute a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water).
- Fruity Tapioca Pudding: Top with fresh berries, mango chunks, or banana slices for extra flavor.
- Spiced Tapioca Pudding: Add ½ tsp cinnamon or nutmeg for a warm, spiced taste.
Tips for the Best Tapioca Pudding
- Use Small Pearl Tapioca: Large pearls take longer to cook, while instant tapioca cooks too quickly and lacks texture.
- Soak for Better Texture: Soaking reduces cooking time and ensures softer pearls.
- Stir Constantly: This prevents the milk from scorching and the tapioca from clumping.
- Adjust Sweetness: Taste the pudding before it finishes cooking and add more sugar if needed.
- Thickening Tip: If the pudding is too thin, let it cool—tapioca thickens as it sits.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
Would you like serving ideas or additional flavor combinations?