Cooked slowly on the stovetop, this pearl tapioca pudding recipe is creamy, satisfying, and oh so comforting! My method is easier than most, so even a beginner can master it.
You can serve it plain, or add mix-ins for an extra special dessert.
What are the little balls in tapioca pudding made of?
The tiny balls in tapioca pudding are made from the starch of the cassava root, which grows in tropical climates. When dry, they are hard and opaque, but as they cook they become tender and translucent.
They come in a variety of sizes. The smallest are granules used in instant or minute tapioca, and the largest tapioca balls are sweetened with brown sugar and used in bubble tea (or boba tea).
Do you have to soak pearl tapioca before cooking?
Yes, you do need to soak the pearls before you start making your tapioca pudding. Small tapioca pearls need to soak for at least 30-60 minutes. Large tapioca pearls need to soak for at least 2 hours. If desired, you can soak either type overnight.
A CLASSIC DESSERT MADE EASIER!
For years I’ve made minute tapioca for my family because all I found in my local grocery store was instant tapioca pearls. Then my friend brought me some tapioca made the old fashioned way with larger pearls.
I loved it just as much, so I ordered some tapioca pearls online and started experimenting with recipes. Some called for separating the egg yolks from the egg whites. That was kind of a hassle.
Others called for soaking the pearls in water, then draining them. But I knew there had to be an easier method. I combined the ingredients from a recipe we liked with the instructions I found in an Amish cookbook. The perfect tapioca was born!
Letting the pearls soak in milk instead of water adds to the creaminess and flavor. And cooking over very low heat means that you don’t have to stand at the stove stirring constantly. And there’s no beating egg whites. That’s a win!
How to make pearl tapioca pudding the easy way
- SOAK – Stir together the milk, sugar, salt, and tapioca pearls in a large pot. Chill for an hour.
- COOK – Place the pot on the stove. Cook and stir over medium heat until the mixture starts to boil. Turn the heat down to the very lowest setting. Continue cooking for 30 minutes, stirring every 10 minutes.
- TEMPER EGGS – Beat the eggs in a heat safe bowl. Whisk a small amount of the hot mixture into the eggs; slowly whisk in the rest.
- THICKEN – Pour all of the pudding back into the pot. Cook over medium low heat until the mixture starts to simmer. Remove from the heat and stir in the vanilla.
- SERVE – You can either serve the pudding warm or at room temperature, or chill it for several hours and serve it cold.
I love to sprinkle fruit, cherry pie filling, or toffee bits on top of the pudding. Delish!
Pearl Tapioca Pudding Recipe Variations:
- You can use large pearls, but you will need to let the mixture soak for at least 2 hours in the fridge.
- For a different flavor profile, stir in some fresh lemon zest, or ground cinnamon.
- Replace half of the milk with coconut milk for a tasty tropical flavored pudding. So tasty topped with pineapple or toasted coconut!
PRO TIPS:
- Whisking the hot pudding slowly into the eggs heats them slowly so you don’t end up with scrambled eggs in your tapioca. Never add beaten eggs straight to the hot pudding!
- To prevent a skin from forming on top, press a piece of plastic wrap on the surface of the pudding. I usually skip this step and just stir it before serving.
- Keep in mind that the pudding will thicken as it chills. If you want it more creamy, you can add additional milk or cream the next day.
MORE CLASSIC DESSERTS:
- Oatmeal Cake with Broiled Frosting
- Chocolate Chip Cookies
- Cocoa Powder Brownies
- Homemade Cheesecake
- Strawberry Shortcake with Pound Cake
MORE HOMEMADE PUDDING RECIPES:
- Chocolate Pudding Recipe
- Stovetop Rice Pudding
- Homemade Butterscotch Pudding
- Crock Pot Rice Pudding
- Blender Chocolate Mousse
Pearl Tapioca Pudding
Equipment
Ingredients
- 4 cups 2% milk or whole milk
- ⅔ cup sugar
- ¼ tsp salt
- ½ cup small tapioca pearls I use Bob’s Red Mill brand
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Combine milk, sugar, salt, and tapioca pearls in a large pot. Chill for one hour.
- Heat over medium heat until the mixture barely comes to a gentle simmer. Turn to the very lowest heat. Cook for 30 minutes, stirring every 10 minutes or so.
- While the tapioca mixture is cooking, beat the eggs in a heat safe mixing bowl.
- Whisk a bit of hot liquid into the beaten eggs, then slowly whisk in the rest of the mixture.
- Pour the tapioca egg mixture back into the pot. Cook over medium-low heat just until the pudding comes to a boil.
- Remove from the heat and stir in the vanilla extract.
- Let the pudding cool for a few minutes before serving. You can serve it warm, at room temperature, or cold.
- Transfer leftover pudding to an airtight container and chill for up to 5 days.
Nutrition
Easier than most, this homemade tapioca pudding recipe is pure comfort food in a bowl!
Yum!!! I only had large pearls. I soaked the tapioca in the milk mixture for about an hour on the counter and followed the remaining directions. It was delicious both warm and cold. I appreciated that the eggs were cooked after tempering and did not require separating. I also added a little cinnamon and nutmeg. Perfect!
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So glad it worked with the large pearls, and it sounds tasty with cinnamon and nutmeg!
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