Homemade Tapioca Pudding (2024)

This Tapioca Pudding recipe is a simple, creamy, delicious, and timeless dessert. Homemade is so much better than boxed Minute Tapioca and easier to make than you might think!

If you love this pudding recipe, don’t miss our others including rice pudding and banana pudding.

Easy Tapioca Pudding Recipe

I sort of feel like tapioca pudding is the forgotten dessert. I never hear anyone talk about it and I definitely never see anyone serve it.

Only the best memories come to mind when I think about homemade tapioca pudding – my mom used to make it when I was a kid. But it was usually reserved for times when I was sick. Like matzo ball soup. And she always served it in footed dessert dishes, never in parfait glasses or ramekins. So funny the things we remember from our childhood!

What is Tapioca?

Tapioca is a starch extracted from the cassava root, also known as yuca, a plant native to Brazil, referred to there as “mandioca,” and its starch is referred to as “tapioca.” It’s become a staple in many countries, but actually has zero nutritional value, and often just used as a thickening agent in many foods, like stews, gravy, and pie.

Tapioca pearls come in all different sizes and can even be dyed different colors like you see in boba tea. My preferred brand is Bobs Red Mill, but you can use any kind, adjusting my recipe depending on the package instructions.

Ingredients Needed

What’s in Tapioca Pudding? This homemade tapioca pudding recipe is made with just 6 ingredients: water, small pearl tapioca (not instant), whole milk, eggs, sugar, vanilla, and salt.

Minute Tapioca vs. Homemade Tapioca

Minute (or Instant) Tapioca, is a smaller grain than the pearls, which helps it cook faster, making it widely popular. Tapioca pearls, although varying in size, are still larger than the Instant version and usually require pre-soaking before being used in a recipe. BUT I just love the texture of the larger pearls, you guys. And honestly, it’s worth the wait. Homemade Tapioca pudding is still crazy easy!

How to Make Tapioca Pudding

Making Tapioca pudding from scratch is easier than you might think in just a few simple steps.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)

1. Soak the tapioca peals. Place the water and tapioca pearls in a 1 & 1/2 quart pot. Let stand for 30 minutes until the pearls are plump and have absorbed the water.
2. Heat the milk. Turn on the heat to medium-high. Pour in the milk and salt; stir while bringing to a bare simmer.
3. Simmer. Reduce the heat to low, add in the sugar and cook, uncovered, stirring frequently, until the tapioca pearls have plumped and thickened, about 5 minutes.
4. Add in the eggs. In a separate bowl, beat the eggs. Slowly whisk in about 1/2 cup of the hot tapioca (this equalizes the temperature between the two mixtures to avoid curdling.) Pour the egg mixture into the pot with the rest of the tapioca; increase heat to medium and stir for several minutes until you get a thick pudding consistency that coats the back of a wooden spoon. (Do not let mixture boil.)
5. Let stand and add vanilla. Take off the heat and cool for 15 minutes. Stir in the vanilla. Serve either warm or cold and enjoy!

Tips and Variations

• Not all brands of tapioca pearls are the same. Different brands of tapioca call for different instructions, so pay attention to the packaging – some small tapioca requires the pearls to soak overnight. If NO soaking is required, increase the amount of milk in this recipe to 3 cups. You might also need to cook the tapioca for longer than 5 minutes depending on the size of the pearls.
• Do not boil. The mixture should just gently bubble, but never come to a boil or the eggs and pudding can curdle.
• Make it chocolatey. You can add cocoa powder to the mixture, giving it a chocolate flair.
• Make it fluffier. For a lighter, fluffier tapioca pudding, you can separate the eggs; use the egg yolks to stir in with the hot tapioca. Once it becomes thick, beat the egg whites in a separate bowl until soft peaks form. Remove the pudding from the stove and fold in the whipped egg whites.

Video: Homemade Tapioca Pudding

Serving Suggestions

You can enjoy tapioca pudding cold or warm. I think the preference for most people is cold, but try it right from the pot – it’s amazing. We love it both ways.

We really just love it simple as is, but feel free to stir in some fruit if you’d like or top it with homemade whipped cream.

Proper Storage

• How long is tapioca pudding good for? Any leftovers should be stored in an airtight container or individual custard cups in the refrigerator. It will keep up to 5 days. I recommend placing some plastic wrap on the surface of the pudding, to avoid a skin forming.
• To reheat tapioca pudding. Reheat over low heat and add more milk to thin out as needed, since the pudding will continue to thicken as it chills.
• Can you freeze tapioca pudding? You can, but I don’t recommend it. Once thawed, the pudding separates and becomes grainy and not very creamy. It’s best eaten fresh or chilled and/or reheated.

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onTikTok,Facebook,Instagram,Pinterest, andYouTube!