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This delicious old-fashioned Tapioca Pudding recipe is one of my favorite classic desserts and only requires the simplest ingredients, including small tapioca pearls, milk, cream, sugar, eggs, and vanilla.
If you love homemade pudding be sure to try my Banana Pudding, Baked Rice Pudding, Bread Pudding, or Sticky Toffee Pudding!
There are a few recipes that were instrumental in sparking my love for cooking at a very young age, and Tapioca Pudding is one of them–along with my mom's spaghetti sauce, German pancakes, and Belgian Waffles. These recipes are so easy to make that I could follow the instructions on my own, and what kid doesn't love tapioca pudding, with fun chewy pearls?
This is a great dessert to make ahead of time, and you can serve it warm or cold. For more classic desserts, try my Peach Cobbler, Apple Crisp, or Grandma's Oatmeal Cake!
What is Tapioca?
Tapioca is a starch that comes from the cassava root and formed into little pearls that gives tapioca pudding its signature texture and is naturally gluten-free. The natural starch tapioca flour is often used as a thickening agent, like for my Blueberry Pie.
Ingredients Needed:
- Small tapioca pearls:The distinguishing ingredient in tapioca pudding, and be sure to buy the small ones for this recipe. They're hard little beads that will cook until tender, thickening the pudding and creating a fun texture.
- Milk and cream: for the base creaminess of the pudding.
- Granulated sugar: for sweetness.
- Eggs: for thickening.
- Salt
- Vanilla
How to make Tapioca Pudding:
Cook Tapioca: Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often for about 45 minutes.
Temper the Eggs: Add the eggs to a bowl and whisk to combine. Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. This helps temper the eggs and bring them to a warm temperature without “scrambling” them.
Simmer Pudding: Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.
Let Cool and Serve: Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow to cool before serving. Serve warm or chilled.
Make Ahead and Freezing Instructions:
To Make Ahead: This tapioca recipe is a great dessert to make ahead of time! Just store in the refrigerator with a piece of plastic wrap directly on the surface for 2-3 days.
To Freeze: Homemade tapioca pudding freezes well as long as you allow it to cool completely. Store in an airtight container with a piece of plastic wrap directly on the surface. Freeze for up to two months. Thaw completely before serving.
Recipe Variations:
- Minute Tapioca:
- 2 3/4 cups 2% 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.
- Chocolate Tapioca Pudding: Add ½ cup of chopped semi-sweet chocolate after adding the eggs. Cook for 2-5 more minutes, until thickened. Remove from heat and stir in vanilla.
- Coconut Tapioca Pudding: Swap out the milk for coconut milk.
- Vegan Tapioca Pudding: Substitute the milk for coconut, almond milk, or your favorite plant-based milk and swap out the heavy cream for full fat canned coconut milk.
Tapioca Pudding
Ingredients
- 1/2 cup small pearl tapioca*, (not instant tapioca)
- 3 1/2 cups milk
- ½ cup heavy cream
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.
- Add the eggs to a bowl and whisk to combine.
- Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without "scrambling" them.)
- Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.
- Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.
Notes
-
- 2 3/4 cups 2% or whole milk
- 1 large egg
- 1/3 cup granulated sugar
- 3 Tablespoons minute/instant tapioca
- 1 teaspoon vanilla extract
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe on September 2016. Updated October 2018 and March 2022.
I made tapioca with the instant and followed directions. The tapioca had good taste but was runny like soup.
Next time try separating the eggs. Add in only the yolks at the time this recipe calls for adding in eggs. Beat the whites separately until they begin to form semi stiff peaks. Gently fold the beaten egg whites into your tapioca mixture after you’ve completed step 4. Your tapioca should be fluffier and hopefully less runny!
I loved this pudding! I made it for my dad’s 85th birthday because he loves it. He requested it a bit thinner next time. What’s the best way to do that? Less tapioca?
Could this be done in a double boiler? I have health issues that prevent me from standing at the stove for 45 minutes. I have had experiences before when the mixture started sticking to the bottom of the pot, or even burning, if not stirred continuously. This sounds amazing. I can’t wait to try it. I have fond memories of my great grandmother’s tapioca pudding.
Dumb question… What’s the powdery sprinkle on top? Cinnamon? Love tapioca pudding, and this looks easy to make. Anxious to try.
Yes, cinnamon!
First time attempting to make tapioca. I softened tapioca with some of the milk first for 10 minutes. Then followed the recipe as directed. Super creamy. This is a keeper !
I usually don’t leave reviews in recipes but this blew me away. Was definitely the best pudding I ever had and the instructions were spot on
Enjoy!
On the Box of Kraft Minute Tapioca pudding, the Fluffy tapioca Cream pudding is the recipe my Husband likes, with this recipe how can I use Monk fruit instead of sugar?? And will it thicken??
I just made this pudding and when I added the egg it thinned out. It was nice and thick before adding the egg. How can I fix this? It’s for my husbands birthday tomorrow-his request 😊 Thank you.
So excited you’re making tapioca pudding for your husband’s birthday! If the mixture thinned out after adding the egg, it might not have been tempered correctly, causing it to not integrate as smoothly. To fix this, you can try cooking the pudding over low heat while stirring constantly until it thickens back up. It’s important not to boil it but just to gently heat until you reach the desired consistency. This gentle heat should help thicken it without curdling the egg. Hope this helps and that your husband enjoys his special treat!
I made this and it came out perfect! super thick and creamy with just the right amount of sweetness!
This came out perfectly. It’s the right consistency and it tastes just like my mom’s food back in my childhood.
Since I read the comments before I started, I did warn up the tapioca with the milk, etc, then let it sit for 10 minutes. It pumped up during this time, and then I cooked it on low for another 40 minutes. It came out plenty thick, especially once the pudding comes and the eggs finished setting the pudding up.
I substituted half of the sugar with a Truvia sugar substitute (monk/erythritol).
I am thrilled with the results.