tapioca pudding

Homemade Tapioca Pudding is a simple, creamy, delicious, and timeless dessert. And easier to make than you might think!

Easy Homemade Tapioca Pudding

water

pearl tapioca (not instant)

milk

salt

eggs

sugar

vanilla extract

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.&nbsp;

Turn on the heat to medium-high. Pour in the milk and salt; stir while bringing to a bare simmer.&nbsp;

Reduce the heat to very low, add in the sugar and cook, uncovered, stirring frequently (so the tapioca doesn’t stick to the bottom of the pan), until the tapioca pearls have plumped and thickened, about 5 minutes.

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.)

Take off the heat and cool for 15 minutes.

Stir in the vanilla.

Serve either warm or cold and enjoy!

https://embed.mediavine.com/videos/shy2qpjsiydusejnmdrr

Homemade Tapioca Pudding is a simple, creamy, delicious, and timeless dessert. It’s better than boxed Minute Tapioca and easier to make than you might think!

Homemade Tapioca Pudding

Homemade Tapioca Pudding is easy to make and a wonderfully textured, classic dessert! It&#039;s naturally gluten-free and looks elegant presented in individual dessert cups with a little fruit on top!

Tapioca

heavy cream

pearl tapioca

Whisk milk, cream, sugar, and salt together in a medium saucepan over medium heat. Cook, stirring occasionally, until the liquid barely comes to a simmer.

Stir in the tapioca pearls and immediately reduce the heat all the way to the lowest setting. Continue to cook and stir for 45 to 60 minutes until the tapioca pearls are translucent and soft and the mixture has begun to thicken. Please note that different types and brands of tapioca may require shorter cooking times.

Whisk the eggs in a medium bowl. Add 1/2 cup of the hot tapioca mixture, stirring well. Add another 1/2 cup of the hot liquid, stirring again, before combining the tempered egg mixture back into the saucepan with the tapioca and milk mixture.

Continue to cook 1 to 10 minutes, until thickened to your liking. Remove from heat and stir in the vanilla extract. Cool for at least 20 minutes before pouring into individual serving cups. Serve warm or cover with plastic wrap directly in contact with the top of the tapioca to prevent it from forming a skin and chill to serve cold.

https://content.jwplatform.com/videos/TfUbrvEt.mp4

Homemade Tapioca Pudding is easy to make and a wonderfully textured, classic dessert! It’s naturally gluten-free and looks elegant presented in individual dessert cups with a little fruit on top!

Make this absolutely creamy pudding using Asian large tapioca pearls the old-fashion way. No more mushy tapioca pearls. If you like chewy or toothsome tapioca pearls, this recipe does it.

Easy Large Pearl Tapioca / Sago Pudding (with coconut milk)

tapioca pearls (160 grams)

coconut milk

Tbsp brown sugar (or more to taste)

Tbsp sugar (or more to taste)

egg yolk (lightly beaten)

cornstarch + 1 Tbsp water (or more as needed)

Place water and salt in a saucepan with a lid. Bring to a boil and add the tapioca pearls. Bring it back to a boil and then immediately lower the heat to medium-low to let them gently simmer. Cover the lid. Make sure the heat is on medium-low so it won&#039;t boil over. Stir the tapioca pearls every 10-15 minutes so they won&#039;t stick to the bottom of the pot

They need to be cooked for about 45 minutes to 1 hour or until the tapioca pearls are no longer hard in the center. They may still have some cloudiness in the center (white spots), but as long as the tapioca pearls are soft and chewy the way you like them, they are done

When you are happy with the texture of the tapioca pearls, stir in sugar until it melts and also add vanilla extract. Stir in the coconut milk. Have a taste and add more sugar if you want it sweeter. Keep the heat on low. The tapioca pearls have slightly thickened the coconut milk

Cook tapioca pearls (NO soaking):

Scoop about 1 Tbsp of the coconut milk mixture to the egg yolk while whisking the yolks at the same time. Do this about 2 more times. This is to temper the egg yolk so it won&#039;t curdle when you add it to the coconut milk. After that, gradually pour the yolk into the coconut milk and continue to stir until everything is well-combined

Temper the egg yolk (skip for vegan version):

Mix cornstarch with water and stir until mix. Stir this into the tapioca pudding and cook over medium heat until the mixture is thickened. It will thicken further when it cools down completely

Thicken with cornstarch:

Let it cool down for about 15 minutes at room temperature. I love to eat my tapioca pudding warm, but you can chill it in the fridge after it has cooled down for about 15 minutes

Serving:

Leftover can be kept in a container once it cools down completely. Try to consume within 3 days for best taste and texture. The tapioca pearl will be slightly chewier when they are cold, but they should be pleasantly chewy. If you find them getting tougher, you can warm them up in the microwave or over medium heat on the stove before serving.

Storing:

https://content.jwplatform.com/videos/bFsoJpY3.mp4

Make this absolutely thick and creamy pudding using Asian large tapioca pearls the old-fashion way. No more mushy tapioca pearls. If you like slightly chewy tapioca pearls, this recipe does it. Recipe includes vegan version.

Cassava Flour (Tapioca) Cake Pudding Recipe: An unusual ingredient for cake, but this chewy, spiced delight is well worth trying. Perfect for celiacs too.

Cassava Flour (Tapioca) Pudding Recipe

butter (salted) (, at room temperature, divided)

brown sugar (+ 4 tablespoons, divided)

tapioca ((cassava flour, see notes!) [Amazon affiliate link])

milk (whole

vegetable oil

egg (medium)

cinnamon powder

clove powder

ginger powder

Get ready

Get ready: Heat the oven to 300 ºF [150 ºC]. Grease a 9&quot; [22 cm] baking pan with 2 tablespoons of butter, covering the bottom very well. Cover the bottom of the pan with 4 tablespoons of brown sugar. Set aside.

Mix ingredients: In a bowl mix the remaining butter, brown sugar, tapioca, milk, oil, egg, salt, cinnamon, clove and ginger. Whisk until it is mixed thoroughly. Pour carefully into the pan, making sure not to disturb the sugar layer.

Bake

Bake: Cook in preheated oven for 20 mins, or until you poke it with a skewer and it comes out clean. Cool to room temperature and chill. Loosen the edges with a knife, cover with a plate that can hold the syrup and turn.

Serve

Serve: Cool to room temperature before serving.

An old-fashioned and classic dessert of tapioca pudding…

Instant Pot Tapioca Pudding

tapioca pearls

suger

tsp vanilla extract

Mix tapioca and water inside your Instant Pot.

Cook at high pressure for about 7 minutes.

When cooking time is complete, wait for a natural release for 10 minutes and then do a quick release.

Add sugar, and a pinch of salt and stir slowly.

In a small bowl, whisk egg yolks, heavy cream and milk.

Slowly pour the mixture into the Instant Pot, while stirring constantly.

Select “Sauté” and cook until it starts to boil. Press &quot;cancel&quot;.

Add vanilla extract and stir well.

Serve and enjoy :)

https://content.jwplatform.com/videos/Srj6GJZJ.mp4

Learn how to make the best Instant Pot Tapioca Pudding using this video guide. Full instructions, cooking tips and more!

This homemade Tapioca Pudding recipe is a creamy, classic dessert that is easy to make and naturally gluten-free! It is the perfect dessert to make ahead and one that the whole family loves!

Tapioca Pudding

pearl tapioca* ((not instant tapioca))

Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.

Add the eggs to a bowl and whisk to combine.

Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without &quot;scrambling&quot; them.)

Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.

Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.

https://content.jwplatform.com/videos/8Ng1OzWR.mp4

This delicious old-fashioned Tapioca Pudding recipe is one of my favorite classic desserts and only requires the simplest ingredients, including small tapioca pearls, milk, cream, sugar, eggs, and vanilla.

Coconut Tapioca Pudding is a creamy, light, and refreshing Thai dessert to enjoy on a hot summer evening. Plus, it’s gluten-free and can be made vegan too.

Coconut Tapioca Pudding

cup white tapioca pearls or mini sago pearls, uncooked

tablespoon honey

(13.5 ounce) can coconut milk (about 1 and 1/2 cups)

tablespoons sweetened condensed milk (to taste)

ripe mango, peeled and diced

In a medium saucepan, bring 6 cups of water to a boil over medium-high heat.

Add tapioca pearls and turn the heat down to medium-low heat. Cook for 30 minutes, stirring occasionally to prevent them from sticking to the bottom of the pan. 

Turn off the heat and let the pearls rest in the hot water for another 30 minutes.

Rinse the pearls under running water to cool and drain well. 

If you still see a white dot in each pearl, repeat the previous steps by boiling the pearls for 30 minutes and letting them sit for 30 minutes until all the tapioca pearls become completely transparent.

Drain well and transfer into a bowl. Stir in honey to prevent them from sticking together.

Add sago pearls and turn the heat down to medium-low heat. Cook for 15-20 minutes, stirring occasionally to prevent from sticking to the bottom of the pan. At this point, you might still see a tiny white dot in each pearl.

Turn off the heat and let the pearls rest in the hot water until all the tapioca pearls become completely transparent, about 15-20 minutes.

Rinse the pearls under running water to cool. Drain well and set aside in a bowl. Stir in honey to prevent the pearls from sticking together.

Cook the white pearls

In a medium mixing bowl, whisk together coconut milk and sweetened condensed milk until well combined.

Divide the cooked pearls between 4 serving bowls. Stir in the coconut milk mixture.

Assemble the coconut tapioca

This tapioca pudding gets its beautiful lavender hue from Hawaiian sweet potatoes. It’s a refreshing dessert that’s easy to make and it’s not too sweet!This recipe serves 4 to 6 but you can easily double up the recipe to serve more people. You can also halve the recipe to make a smaller batch. If you plan to halve the recipe, I recommend cooking the tapioca pearls with 5 cups of water. When I tested a half batch, I found that 4 cups of water was not enough.I like adding sliced strawberries to the pudding for some sweet and slightly tart flavor. Feel free to use whatever fruits you like.

Purple Sweet Potato Tapioca Pudding (Sago)

(1.97kg) water (plus more for steaming sweet potatoes)

(155 grams) small tapioca pearls ((see note 1))

(455 grams) Hawaiian purple sweet potatoes ((see note 2))

(230 grams) whole or low-fat milk (can sub with oat milk)

(225 grams) full-fat canned coconut milk

honey (divided, add more to taste)

strawberries

Add the water to a pot or large saucepan and bring it to boil over high heat. DO NOT add the tapioca pearls when the water is still cold (see note 3). Reduce the heat slightly to medium-high and add the tapioca pearls. Give the pearls a quick stir. Cook the pearls for 15 minutes and turn off the heat. The pearls will be translucent around the exterior with solid white specks in the center. Cover the pot with a lid and let the pearls sit for another 10 to 15 minutes, until the pearls look completely translucent. It’s okay if a few pearls here and there still have tiny white specks in the center.

Drain the pearls and rinse them under cold water. Transfer them to a large bowl with ice water or cold tap water. Submerging the pearls completely in cold water helps them to cool faster and makes them less sticky. Let that sit while you prepare the other components of the tapioca pudding.

Cook Pearls

Add a steaming rack into the center of a large wok. Fill the wok with water, until the water level nearly reaches the top of the steaming rack. Cover the wok and bring the water to boil. If you have an alternate steaming setup, feel free to use that!

Place the sweet potatoes on a plate, set the plate on top of the steaming rack, and cover the wok. Steam the sweet potatoes for 25 to 30 minutes, until you can easily pierce the flesh with a fork. You can speed up the steaming process by slicing the sweet potatoes before steaming.

Let the sweet potatoes cool slightly before peeling them. You’ll need about 3/4 cup (200g) of mashed sweet potatoes, which is about 2 medium-sized sweet potatoes. Save the rest of the cooked sweet potatoes and slice them into bite-sized cubes.

Steam Sweet Potatoes

Heat the milk and coconut milk in a saucepan. Do not cover the saucepan with a lid as the milk boils over very easily. Right when the milk comes to a boil, turn off the heat. Add 3 tablespoons of honey, stir, and let the milk cool for 5 to 10 minutes.

Pour the milk into the bowl of a high-speed blender. Add the mashed sweet potatoes and blend everything until smooth. The puree will taste very sweet at this stage, so wait until you add the tapioca pearls before assessing the overall sweetness of the pudding.

Make Puree

Drain the cooled tapioca pearls and transfer to a large bowl. Drizzle 2 tablespoons of honey over the pearls. Toss to coat the pearls with the honey. If you accidentally added all 5 tablespoons of the honey into the warmed milk, don’t worry. Just skip the honey at this stage.

Add the sweet potato puree to the bowl and stir to incorporate. Finally, add the cubed sweet potato and sliced strawberries and stir again.

You can eat the purple sweet potato tapioca pudding right away. However, I find pudding more refreshing after it’s been chilled for at least 1 to 2 hours. Feel free to serve it at your preferred temperature. Serve the tapioca pudding in bowls, wide mouth mason jars, or glasses!

Finish Tapioca Pudding

This Tapioca Pudding recipe is simple, quick, and oh so delicious. It will bring back sweet childhood memories with every spoonful!

Top 9 tapioca pudding recipes from across the web

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Easy Homemade Tapioca Pudding

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Tapioca Pudding

Top 9 tapioca pudding recipes from across the web

The most viewed tapioca pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Homemade Tapioca Pudding

Tapioca

Easy Large Pearl Tapioca / Sago Pud...

Cassava Flour (Tapioca) Pudding Rec...

Instant Pot Tapioca Pudding

Tapioca Pudding

Coconut Tapioca Pudding

Purple Sweet Potato Tapioca Pudding...

Tapioca Pudding

The most viewed tapioca pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine