Classic Tapioca Pudding

Classic Tapioca Pudding

Ingredients

• ½ cup small pearl tapioca

• 2½ cups milk (whole milk is best)

• ¼ tsp salt

• ⅓ cup sugar

• 1 egg, beaten

• 1 tsp vanilla extract

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Instructions

1. Soak tapioca
   In a bowl, soak tapioca in 1 cup of milk for 30 minutes (optional but helps softness).

2. Cook
   In a saucepan, combine soaked tapioca, remaining milk, salt, and sugar.
   Cook over medium heat, stirring often, until mixture thickens and pearls turn translucent (10–15 min).

3. Temper the egg
   Slowly whisk a few spoonfuls of hot pudding into the beaten egg.
   Pour egg mixture back into the pot, stirring constantly.

4. Finish
   Cook 2 more minutes (do not boil).
   Remove from heat and stir in vanilla.

5. Cool
   Let cool slightly — it thickens more as it sits.

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Texture & Taste

• Creamy, not gummy

• Soft pearls with a gentle chew

• Light vanilla sweetness

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Optional Tweaks

• Extra rich: use half milk, half cream

• Dairy-free: use coconut milk

• Old-fashioned: add a pat of butter at the end

• Fruit twist: serve with strawberries or mango

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If you want:

• Instant tapioca version

• Egg-free

• Sugar-free / keto-style

• Coconut tapioca

just tell me 😄