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Easy Homemade Tapioca Pudding Recipe

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4.3 from 59 reviews

This easy homemade tapioca pudding is a creamy and comforting dessert made from scratch using pearl tapioca, whole milk, eggs, and natural sweeteners like honey or maple syrup. Gently cooked on the stovetop until thick and silky, it can be enjoyed warm or chilled. A perfect classic dessert that’s simple to make and naturally gluten-free.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Primary Ingredients

  • 3 cups whole milk
  • ⅓ cup honey or maple syrup
  • ½ cup small pearl tapioca (not instant “minute tapioca”)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

Instructions

  1. Heat milk: In a medium saucepan over medium heat, combine the whole milk and honey or maple syrup. Whisk the mixture together and bring it to a gentle simmer, ensuring the milk does not boil over.
  2. Add tapioca: Stir in the small pearl tapioca pearls to the simmering milk. Reduce the heat to low and cook the mixture, stirring intermittently for 10 to 20 minutes, until the pudding thickens slightly and the tapioca pearls soften. Cooking time may vary based on the tapioca brand, so monitor for doneness by checking the pearls’ texture.
  3. Temper eggs: In a separate bowl, whisk together the eggs, vanilla extract, and kosher salt. To prevent the eggs from curdling, gradually and slowly pour about half of the hot milk and tapioca mixture into the egg mixture while whisking continuously.
  4. Stir together: Return the tempered egg mixture to the saucepan with the remaining tapioca mixture. Cook over low heat, stirring constantly for 1 to 2 minutes until the pudding thickens further. Remove from heat as the pudding will continue to set while cooling.
  5. Serve: You can serve the tapioca pudding warm immediately or transfer it into a bowl to chill. When chilling, cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours or overnight. If the pudding becomes too thick after chilling, stir in a few tablespoons of milk to thin it to desired consistency.

Notes

  • Use small pearl tapioca, not instant minute tapioca, for the best texture.
  • Tempering the eggs is crucial to avoid curdling and achieve a smooth pudding.
  • Cover pudding surface tightly with plastic wrap when chilling to prevent skin formation.
  • Cooking times may vary depending on tapioca brand; adjust accordingly for soft pearls.
  • This pudding is naturally gluten-free and can be sweetened to taste with honey or maple syrup.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/easy-homemade-tapioca-pudding-recipe/