Classic Tapioca Pudding – Page 2

Instructions

1. Soak the Tapioca Pearls

Rinse tapioca pearls in a fine-mesh strainer under cold water.
Transfer to a bowl, cover with water, and soak for 45–60 minutes (they’ll expand and soften).

2. Cook the Tapioca & Milk Mixture

In a medium saucepan, combine milk and ¾ cup sugar.
Bring to a gentle boil over medium heat, stirring occasionally.
Drain soaked tapioca and add to the milk.
Reduce heat to low simmer, stirring frequently, for 15–20 minutes until pearls are tender and mixture thickens slightly.

3. Temper the Eggs

In a separate bowl, whisk eggs and remaining 1 cup sugar until smooth.
Slowly drizzle about ½ cup of the hot milk mixture into the eggs, whisking constantly to prevent scrambling.
Gradually add a little more until the eggs are warmed.

4. Thicken the Pudding

Pour the tempered egg mixture back into the saucepan.
Cook on low heat, stirring constantly, until the pudding thickens (3–5 minutes). Do not boil.
Remove from heat and stir in vanilla extract.

5. Chill & Serve

Pour into a serving dish or individual cups.
Press plastic wrap directly on the surface to prevent a skin from forming.
Refrigerate for at least 2 hours (or until fully set).
Serve chilled with your favorite toppings!

Tips for Success

🔹 Texture Control – For softer pearls, soak longer; for more chew, reduce soaking time.
🔹 Dairy-Free Swap – Use coconut milk for a tropical twist.
🔹 Extra Creamy – Stir in 2 tbsp heavy cream at the end for added richness.

Storage

Fridge: Keep covered for up to 3 days.
Freezing? Not recommended—tapioca pearls may harden.

Enjoy this old-fashioned favorite—a spoonful of creamy, dreamy comfort in every bite! 🥄✨

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