This homemade creamy Tapioca Pudding recipe is made with just 5 simple ingredients. This is an easy gluten free recipe that has been a loved dessert for many years.
Homemade pudding is one of those classic desserts that is one of my favorites. It’s sooo SOOOO much better made from scratch. Take this homemade vanilla pudding, for example.
It’s delicious, especially served with layers of fresh berries. I love a good homemade chocolate pudding also (I especially love to add chopped Oreos to chocolate pudding! YUM!). My mom often made this Baked Custard Style Rice Pudding recipe when I was little and it’s amazing.
What is tapioca?
When most of us hear the term tapioca, we likely think of the small round and chewy pearls that are found in the popular pudding or bubble tea. But what exactly is tapioca? Tapioca is a starchy substance that has been extracted from a cassava root. Cassava is a root vegetable that is often used to make a gluten-free flour or made into small pearls that we call tapioca.
How to make homemade tapioca pudding:
Of all the pudding flavors in all the world though, tapioca pudding is my FAVORITE. I like to use instant/minute tapioca pearls for my tapioca pudding because I’m usually too impatient to use large dry tapioca pearls.
When using large, dry tapioca pearls, make sure you soak them for awhile before you make the pudding. With the instant pearls, it’s ready in just 5 minutes.
To make homemade tapioca pudding, add milk, egg, tapioca, and sugar to a saucepan. After letting it rest for a few minutes, bring the mixture to a full boil. Remove it from heat and stir in the vanilla. Serve it warm or cold, and I love it topped with fresh berries and a small dollop of whipped cream.
Why are there lumps in tapioca pudding?
The small balls or pearls found in tapioca pudding are called tapioca. Tapioca makes the consistency of the pudding somewhat lumpy with small chewy balls mixed throughout.
CONSIDER TRYING THESE POPULAR “OLD-FASHIONED” DESSERTS:
- Peach Cobbler
- Grandma’s Oatmeal Cake
- Apple Crisp
- Banana Cream Pie
- Baked Apples
- Raspberry Bread Pudding with Vanilla Cream Sauce
- 2 3/4 cups 2% milk (or whole milk)
- 1 large egg
- 1/3 cup granulated sugar
- 3 Tablespoons minute/instant tapioca
- 1 teaspoon vanilla extract
- Add the milk and egg to a medium saucepan and whisk well to combine.
- Stir in sugar and tapioca and let sit for 5 minutes.
- Turn heat to medium and bring mixture to a bubbling, full boil (stirring constantly, being careful not to let it burn!).
- Remove from heat. Stir in vanilla.
- Place a piece of plastic wrap directly on the surface of the pudding and cool for 15-20 minutes. Serve warm or cold.
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*I originally shared this recipe on September 2016. Updated October 2018.