Indulge in the smooth, silky texture of this creamy tapioca pudding that strikes the perfect balance between sweetness and comfort. This classic dessert is easy to make, with delicate pearls of tapioca suspended in a rich, vanilla-infused custard. The result is a luscious, mouthwatering pudding that will take you on a nostalgic trip with every spoonful. Ideal for dessert lovers, it’s naturally gluten-free and can be customized to suit dairy-free diets. Enjoy it warm or chilled—it’s perfect for any season!
Ingredients:
- 1/2 cup small tapioca pearls (preferably instant or quick-cooking)
- 2 1/2 cups whole milk (or dairy-free alternative like coconut milk or almond milk)
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large egg yolks, lightly beaten
- Optional toppings: fresh berries, whipped cream, shaved chocolate, or caramel sauce
Instructions:
- Prepare the Tapioca: Soak the tapioca pearls in water for about 10 minutes (if using quick-cooking tapioca). Drain the water and set the pearls aside.
- Combine Ingredients: In a medium saucepan, whisk together the milk, heavy cream, sugar, and salt. Add the soaked tapioca pearls to the mixture.
- Cook the Tapioca: Place the saucepan over medium heat and stir continuously as the mixture heats up. Once it begins to simmer, reduce the heat to low and cook for 10-15 minutes, stirring frequently, until the tapioca pearls become translucent and tender.
- Temper the Eggs: In a small bowl, whisk the beaten egg yolks. Slowly add a few spoonfuls of the hot tapioca mixture into the egg yolks, whisking constantly to avoid curdling. Gradually pour the egg mixture back into the saucepan, stirring well.
- Thicken the Pudding: Continue cooking over low heat for another 2-3 minutes, stirring constantly, until the pudding thickens and coats the back of a spoon.
- Add Vanilla: Remove from heat and stir in the vanilla extract. Let the pudding cool slightly before serving.
- Serve & Garnish: For warm pudding, serve immediately. For chilled pudding, transfer to individual bowls and refrigerate for at least an hour. Top with fresh berries, a dollop of whipped cream, or your favorite toppings.