Homemade Tapioca Pudding Recipe

Prepare time: 10 mins
Cook: 15 mins
Ready in: 25 mins

I Want To Show You How I Like To Make Tapioca Pudding.


  • Whole Milk
  • Tapioca Pearls
  • Brown Sugar
  • Vanilla Extract
  • Vanilla Bean Paste



You need lots of whole milk and these are small tapioca pearls.I’ve soaked mine in some water for about 4 hours or so, I’m going to give you the time that it takes for me to make this recipe using this particular tapioca port these particular tapioca pearls after.I have soaked mine for 4 hours in water but really if,you’re gonna use a bigger size of tapioca pearl if,you’re going to soak it for less time or more time it’s going to vary how long the final thing takes to cook until the tapioca pearls are really soft and tender so what I’m going to do now once you soak them you want to just drain them you don’t have to rinse them you don’t want to rinse them because you want that starch because that’s what thickens to tapioca in the pudding so you place that in a pan and you cover them with milk and now on low heat you’re going to simmer them.


I know that for this is gonna take about half an hour so,I’m going to simmer this for half an hour on low heat and then.I’ll show you the next step and the final well the additional ingredients all right this looks fantastic my tapioca pearls are quite soft at this point.I want to give you a couple of tips when it comes to making tapioca pudding because it is quite different than making a vanilla pudding and it’s a bit more labor-intensive not difficult but it’s just you know you have to pay a little bit more attention to it tapioca pearls are full starch so they will absolutely stick to the bottom of your pan so you want to use a nonstick saucepan and a heatproof spatula like this like one that can handle like a plastic one that can handle the heat so that you would have to constantly as you can see.


I’m scraping it and it works a lot better than a wooden spoon.I find because it’s flat so,I just think it works a lot better and you have to constantly constantly stir as this is cooking there’s just no way around that alright so,you’re also gonna need some egg yolks bring you little sugar you need some brown sugar and some vanilla extract this is my homemade vanilla extract so you can see there’s a lot of vanilla seeds in here but if you’re using just store-bought vanilla extract go ahead and use vanilla bean paste.


You want that you know vanilla bean essence do you want the really strong vanilla beans or you can always use a fresh vanilla bean okay so to my egg yolks before.I add them directly to the pot with the hot milk mixture I’m just going to temper the egg yolks a little bit by adding just a little bit of the tapioca pudding mixture to tapioca and milk mixture and what that does it allows the egg yolks to kind of come up to a temperature closer to what is in the pot that way they don’t scramble the minute they go in so I slowly add I would say about I would say about a cup or so of this mixture so go ahead and do that and keep whisking it the whole time so now you want to add that right in and I still have this on as low as it goes I don’t have this on high heat at all both kinds of sugar now the brown sugar.


I feel like it gives you such a richer taste and it’s just unbeatable but if you want to use all granulated you can and I’m also going to add a really good splash of vanilla extract like I said mine’s got vanilla beans in there so you want to make sure that yours does as well so I’m just going to cook this for about 10 minutes or so and then I’ll show you what it looks like when it’s there all right you can see the pudding has thickened really nicely that’s kind of when you know it’s done mine takes about 10 minutes exactly now you can serve tapioca pudding cold or hot but I also want to give you another suggestion as well so as this sits obviously if,you eat this cold or even warm it’s really thick and luscious and gorgeous which is how I like it but if you want your tapioca pudding to be lighter than one you can do is you can take the three egg whites use the yolks.


You can take the whites and you can whip them to stiff peaks and then once this cools a bit you can fold the egg whites into the custard mixture and that will give you a much lighter more Airy pudding but you don’t have to you don’t have to change anything else from the recipe you just want to do the additional whipping of the egg whites and folding them in.I think that yoga pudding is made very best when it’s this way it’s gonna take some for myself look how beautiful and thick that is that is how I like it I like it warm just as is or cold with some berries sprinkled on top so out-of-this-world delicious I just need to give this a bite it’s really warm smells very vanilla ee it’s gonna be amazing I just know it’s expels familiar and comforting may I still go it is so so delicious.