Ah, Tapioca Pudding — a creamy, classic dessert with those little chewy pearls that make it so comforting! 🥄 Here’s a full guide:
🍮 Classic Tapioca Pudding
(Serves 4–6)
Ingredients
- ½ cup small pearl tapioca
- 2 ½ cups whole milk (or a milk alternative)
- ⅓ cup sugar
- ¼ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Soak the tapioca:
- Place tapioca pearls in a bowl with 1 cup of milk. Let sit for 30 minutes (optional but helps pearls cook evenly).
- Cook the tapioca:
- In a medium saucepan, combine soaked tapioca with remaining milk, sugar, and salt.
- Cook over medium heat, stirring frequently, until the mixture thickens and pearls become translucent (about 15–20 minutes).
- Temper the eggs:
- In a small bowl, beat the eggs.
- Slowly whisk in a few tablespoons of the hot tapioca mixture to temper the eggs.
- Then, gradually stir the egg mixture back into the saucepan.
- Finish cooking:
- Cook for another 2–3 minutes, stirring constantly, until the pudding thickens to your desired consistency.
- Remove from heat and stir in vanilla extract.
- Cool and serve:
- Serve warm or refrigerate for 1–2 hours for a chilled pudding.
- Optional toppings: fresh fruit, a sprinkle of cinnamon, or a dollop of whipped cream.
🌟 Tips & Variations
- Creamier pudding: Use half-and-half or add a tablespoon of butter for extra richness.
- Flavor variations: Add cocoa powder for chocolate tapioca or a teaspoon of lemon or orange zest.
- Quick version: Use instant tapioca (quick-cooking) and reduce cooking time to 5–10 minutes.
- Vegan version: Substitute dairy milk with coconut, almond, or soy milk and use cornstarch to thicken instead of eggs.
I can also give a “instant tapioca pudding” version that cooks in under 10 minutes and doesn’t require soaking.
Do you want me to give that version?
