Tapioca Pudding Recipe

Lightly scented with vanilla and cinnamon, this homemade Tapioca Pudding Recipe is a delicious, creamy walk down memory lane.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings servings

Calories 217kcal

In a double boiler, heat milk to room temperature (about 70 degrees F). Stir in the tapioca and salt and heat until small bubbles appear at the sides of the pan (about 170 degrees F). Cover, turn the heat to the lowest possible setting, and cook for one hour. Do not let the milk simmer or boil.
In a bowl, whisk together sugar and egg yolks. To temper the egg yolks, whisk in 2 tablespoons of the hot milk mixture, stirring constantly. Add to the milk mixture in the double boiler, increase heat to medium-low, and cook until the tapioca is thick, about 15 minutes.
Remove from heat, stir in the vanilla and let cool. Chill at least 30 minutes. The pudding will continue to thicken as it chills. Serve with whipped cream and a sprinkle of cinnamon sugar topping, if desired.

Tapioca pearls: Soak the tapioca pearls in cool water overnight, at least 8 to 12 hours, to hydrate. Drain off the soaking water. Instant tapioca, minute tapioca, or "tapioca granules" will not work in this recipe; you want the real deal of "small pearl tapioca." Note: There isn't much standardization for white tapioca pearls, so they're available in a wide range of sizes. That's okay, because the pre-soaking step will compensate for any variations.
Cinnamon-sugar topping: Try 1 tablespoon granulated sugar + 1 teaspoon cinnamon. Mix and sprinkle over the whipped cream, and save the rest for cinnamon toast, oatmeal, or popcorn.
Yield: One recipe makes 8 servings.
Storage: Store in the refrigerator with a sheet of plastic wrap pressed right up against the surface (to prevent a skin from forming on top of the pudding).