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Absolutely — Tapioca pudding is a nostalgic, creamy dessert made from tapioca pearls, milk, and just a few simple ingredients. It’s lightly sweet, lusciously smooth, and easy to make either on the stovetop or even in an Instant Pot if you’re short on time.
🥄 Classic Tapioca Pudding (Stovetop Version)
🕒 Prep Time: 5 mins | Cook Time: 30–40 mins
Serves: 4–6
🧂 Ingredients:
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1/2 cup small pearl tapioca (not instant)
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2 1/2 cups milk (whole milk preferred)
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1/4 teaspoon salt
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2 large eggs
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1/2 cup sugar
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1/2 teaspoon vanilla extract
📝 Optional: Add a dash of cinnamon, nutmeg, or even coconut milk for extra depth.
🥣 Instructions:
✅ Step 1: Soak the tapioca
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Soak tapioca pearls in 2 cups of cold water for 30 minutes. Drain well before using.
✅ Step 2: Cook the tapioca
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In a medium saucepan, combine milk, drained tapioca, and salt.
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Cook over medium heat, stirring frequently, until it comes to a gentle simmer. This may take 10–15 minutes.
✅ Step 3: Temper the eggs
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In a small bowl, beat the eggs with the sugar.
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Slowly whisk about 1/2 cup of the hot milk mixture into the eggs to temper them (prevents curdling).
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Then, slowly whisk the egg mixture back into the pot.
✅ Step 4: Finish cooking
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Continue to cook over medium-low heat, stirring constantly, for another 10–15 minutes or until thickened to pudding consistency.
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Remove from heat and stir in vanilla.
✅ Step 5: Cool & serve
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Let cool slightly. Serve warm for comfort food vibes, or chill for 2+ hours for a classic cold pudding.
🧊 Storage:
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Store in the fridge for up to 4–5 days.
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Cover with plastic wrap directly on the surface to avoid a skin forming.
🔄 Variations:
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Coconut Tapioca: Replace half the milk with coconut milk.
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Vegan: Use almond or oat milk + cornstarch instead of eggs to thicken.
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Fruit Additions: Stir in mango chunks, bananas, or berries after cooling.
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Chai Tapioca: Infuse the milk with chai spices or steep a chai tea bag in it.
Want to make this in an Instant Pot, or prefer a Thai-style tapioca with coconut and banana? Just let me know — I’ve got both!