Tapioca Pudding
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Made with just a few simple ingredients including tapioca pearls, milk, and sugar, this Tapioca Pudding recipe is a simple, creamy, delicious, and timeless dessert. Homemade is so much better than boxed Minute Tapioca and easier to make than you might think!
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5 STAR REVIEWS
Easy Tapioca Pudding Recipe
I sort of feel like tapioca pudding is the forgotten dessert. I never hear anyone talk about it and I definitely never see anyone serve it.
Only the best memories come to mind when I think about homemade tapioca pudding – my mom used to make it when I was a kid. But it was usually reserved for times when I was sick. Like matzo ball soup. And she always served it in footed dessert dishes, never in parfait glasses or ramekins. So funny the things we remember from our childhood!
Helpful Tips and Variations
- Different brands of tapioca call for different instructions. Pay close attention to the packaging because some brands of small tapioca require the pearls to soak overnight, while some do not. This will effect how much milk you add.
- Do not boil. The mixture should just gently bubble, but never come to a boil or the eggs and pudding can curdle.
- Optional mix-ins. Feel free to add in some raisins and cinnamon, which is common in rice pudding.
- Make it chocolatey. You can add cocoa powder to the mixture, giving it a chocolate flair.
- Make it fluffier. If you like your tapioca extra light and fluffy, you can separate the eggs. The egg yolks get stirred in with the hot tapioca, while the egg whites are beaten to soft peaks and folded into the pudding off the heat.
Tapioca Pudding
Ingredients
- 1 cup water
- 1/2 cup small pearl tapioca (not instant)
- 2 & 1/2 cups whole milk
- 1/4 teaspoon coarse salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Place 1 cup of water and 1/2 cup small tapioca pearls in a 1 & 1/2 quart pot. Let stand for 30 minutes until the pearls are plump and have absorbed the water.
- Turn on the heat to medium-high. Pour in 2 & 1/2 cups whole milk and 1/4 teaspoon coarse salt; stir while bringing to a bare simmer.
- Reduce the heat to low, add in 1/2 cup 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 or measuring cup, beat 2 large 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 1 teaspoon vanilla.
- Serve either warm or cold and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!What is Tapioca?
Tapioca is a starch extracted from the cassava root, also known as yuca, a plant native to Brazil, referred to there as “mandioca,” and its starch is referred to as “tapioca.” It’s become a staple in many countries, but actually has zero nutritional value, and often just used as a thickening agent in many foods, like stews, gravy, and pie.
Tapioca pearls come in all different sizes and can even be dyed different colors like you see in boba tea. My preferred brand is Bobs Red Mill, but you can use any kind, adjusting my recipe depending on the package instructions.
Minute Tapioca vs. Homemade Tapioca
Minute (or Instant) Tapioca, is a smaller grain than the pearls, which helps it cook faster, making it widely popular. Tapioca pearls, although varying in size, are still larger than the Instant version and usually require pre-soaking before being used in a recipe. BUT I just love the texture of the larger pearls, you guys. And honestly, it’s worth the wait. Homemade Tapioca pudding is still crazy easy!
Serving Suggestions
You can enjoy tapioca pudding cold or warm. I think the preference for most people is cold, but try it right from the pot – it’s amazing. We love it both ways. We really just love it simple as is, but feel free to stir in some fruit if you’d like or top it with homemade whipped cream.
Proper Storage
- How long is tapioca pudding good for? Any leftovers should be stored in an airtight container or individual custard cups in the refrigerator. It will keep up to 5 days. I recommend placing some plastic wrap on the surface of the pudding, to avoid a skin forming.
- To reheat tapioca pudding. Reheat over low heat and add more milk to thin out as needed, since the pudding will continue to thicken as it chills.
- Can you freeze tapioca pudding? You can, but I don’t recommend it. Once thawed, the pudding separates and becomes grainy and not very creamy. It’s best eaten fresh or chilled and/or reheated.
If you love this pudding recipe, don’t miss our others including rice pudding and banana pudding.
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I have made so many different recipes and every one of them said either soak overnight or add more milk and cook for 45 minutes this one didn’t and it’s the first one that came out perfect! My son just had a bowl and it’s the first time he said that it’s really really good and got seconds before he left kitchen I’m having my third serving. Thank you
This is so creamy & yummy! I bought a bag with no instructions on it, but because of the recipe & the reviews, I understood that the pearls needed to be soaked overnight (the pearls didn’t soak up all of the water after 30 minutes). It was so delicious, it was worth the wait. I also like to sprinkle ground nutmeg on the top.
Made it…..loved it!! Added cut up mango when serving-absolutely delicious! Would definitely recommend.
I have made it twice, one plain and another with cocoa powder. Both was delicious! Question: when should I add the cocoa powder? I added it at the end and that did not look so smooth. Still tastes good, just not pretty (lol!). Thanks for your answer.
I’m confused by the note after the recipe. If the box says to soak overnight do we do that or follow your 30 minute soak?
Hi Bob! If the package requires to soak overnight, you will need to do that and simply skip the 30 minute soak in step 1. I clarified in the notes. Enjoy!
Always turns out perfect. Love, love, love this recipe.
Do I have to use salt? I’m on a very low salt diet prescribed by my doctor.
It’s not a deal breaker to leave it out, but it will take away from the flavor a bit.
How much coco powder do I add
This tapioca was delicious. I could wait to try it, so I ate some warm out of the pan!
Amazing! My husband and I love this recipe so much I don’t need to try any other. As I always say if it’s not broke don’t fix it. Thank you so much for this recipe.
Perfect recipe for my husband when he had some teeth pulled, he requested it!
So easy and soon good, Thank you and Happy Holidays!
This is the recipe my mother used. I can’t wait to try it.
This is my favorite receipe and I am addicted to Tapioca Pudding. Today I used 1/4 cup of organic coconut sugar (1/2 cup made it too sweet) It is also delicious with regular sugar but I need to decrease my sugar intake. I am going to put blueberries on top with each serving. Thank you. Love my addiction!
I have followed your recipe exactly except I use almond and coconut milk and I use maple sugar in place of white sugar. I soak the tapioca in almond milk and use canned coconut milk in the rest of the recipe. It is awesome! I have also added 1/4 cup cocoa powder and the next time I make I’m adding raisins and cinnamon. We don’t eat rice so the tapioca has been a great alternative. This is a solid recipe and my go to.
Both me and my husband like this tapioca pudding very much! We couldn’t stop eating… Thank you so much for the recipe!
This is my favorite tapioca receipe. I tried it the first time separating the eggs and it was too runny. oops. So I tried it again without separating the eggs and because I am trying to decrease my sugar intake, I only used 1/4 cup of sugar instead of 1/2 cup. It is so yummy and I know I can easily become addicted! Now I want to try your rice pudding receipe. Thank you!
First time making tapioca pudding and it was so much easier than I imagined. This brought back great memories of my gram, so thank you.
So easy and perfect every time!
It is truly a five star recipe! I saw that there was another recipe with 4.9 stars and more reviews but i decided to try the 5 star because that means that every single person who has reviewed it gave it 5 stars and there were like 48 or so, so that says a lot! It was so creamy and delicious! True perfection. I used Bob’s Red Mill small pearl tapioca and I don’t think it needed the whole 30 minutes to soak. It could have been done in 5-10 it looked like but I soaked it the whole time anyway. When my mom tasted it (she is a tapioca connoisseur) the thought it was so creamy and fluffy, she thought I had whipped the egg whites separately! I didn’t! It was just that good!!
I love tapioca pudding and i never have the small pearls on hand- just the large ones for bubble tea! i’ve been craving some tapioca for a while so i purchased a bag of small pearl tapioca and followed your recipe ( did not separate the eggs) It turned out amazing! I meant to make it to serve tomorrow, but everyone ate it within minutes of it being off the stove! Thanks for a great recipe- it is definitely going in my rotation!
First time making tapioca pudding and I’m so glad I chose your recipe. It was easy and the pudding was delicious! One question, after being in the refrigerator for a few days, the pudding was a bit chewy and gelled together. I wasn’t able to scoop it because it was one big piece. Any suggestions?
Hi Donna! Tapioca pudding naturally solidifies after chilling in the fridge. You could probably put it in the microwave for about 15 seconds with a little milk or cream to loosen it up again. Glad you liked it!
My wife this made this last night. Worked out, pretty much perfectly. Hadn’t had this in many years, since I was a kid. Was a little sweeter than I remembered.
We’ll make a new batch next week, and try it with coconut milk instead of Milk. Thank you!
Perfect! Tasted just like I remember from my childhood. I used full fat oat milk as I am dairy free and it tasted wonderful no difference at all. Also are used almond extract just because I love it but this is the third time I’m making it and it’s wonderful thank you very much for the recipe
OMG thanks for sharing, saving for my collection
This was a wonderful recipe. The eggs ere so much easier to temper than normal…either that or I amjust getting better and neater at it. Simple but delicious!
Turned out perfect and so delicious!
Thick and creamy!
This recipe is simple and brings back the old fashioned tapioca pudding from my childhood.
What did I do wrong…the pearls were a little chewy. Other than that, it tasted great!
Sounds like it wasn’t cooked long enough. The pearls should be soft and fully cooked through. Glad you liked it!
This Tapioca Pudding recipe just awesome. Will definitely make it again, better than store bought. Thank you
Can you soak the tapioca in milk instead of water? TY for the recipe.
I’ve never made it that way, but I can’t see why not. Try it!
I am going to try it today – had to order Tapioca from Amazon yesterday – couldn’t find it anywhere. I’m trying Bob’s Red Mill brand. I’ll let you know how it turns out! TY again for the recipe Amy! I make homemade vanilla which I am sure will enhance it.
i found tapioca pearls in an asian grocery store
wow it was a really nice pudding
Replying to Abby who is asking about the eggs. My son is also allergic and what you could do is make a corn starch pudding. It will work basically the same with a little less richness.
My cousin couldn’t eat eggs either, to make up for the fluffiness the whipped whites usually bring, we added some vanilla to some heavy whipping cream and made stiff peaks, then folded it in at the end. It was still yummy. I really like Ms. Ricci’s recipe.
Very nice recipe. Brought back lots of lovely childhood memories
This was everything it said it was. Easy, quick and delicious. My grandmother would approve!
Hi, thanks so much for posting this recipe! I want to make this for my friend and he prefers large pearl tapioca. Can I substitute large pearls in for equal parts?
Hi Ayesha – I’m sure you could, but you’ll probably need to increase the liquid and cook longer. See what the back of the package instructs.
I love tapioca pudding! This is nice and easy.
Just like Moms
Thank you for the directions. My tapioca package did not have instructions/recipe. I had to identify the “sweet spot” settings for medium-high and low to allow the tapioca to cook but not burn since every stove top heating settings vary.
My family loved the end result. I’m happy that I made two batches.
never got thick…is it because i used Fairlife 1%…..??
Have you ever tried this with the Egg Replacer by Bob’s Red Mill? My boys are allergic to eggs and I’m wondering if I could make this work. Thanks!
Hi Abbey! Unfortunately, this recipe has only been tested as written so I can’t vouch for the results with that product.
Try the vegan version. Coconut milk is used instead and no eggs.
Excellent and easy tapioca pudding just like we had as kids – thanks for sharing.
This was exactly what I remember as a kid. Hit the spot, thank you!
I adore tapioca pudding and this came out great. Easy and not too much stirring. Thank you!
This was excellent. I looked at a number of recipes before deciding on this one. Used tapioca granules, which made it smoother than pearls.
Who wants smooth? Want texture when it comes to tapioca. Pearls all the way
It’s really good. I just pulled it out of the pan, let it sit for about 15 minutes and tasted it – it’s good for a comfort food on a May grey California afternoon.
Easy. I’ve made this several times and it always turns out perfectly.
Wonderful no fail recipe. Already made 3 times , perfect each time! Thank you.
I only could find instant tapioca. I just didn’t soak them and it turned out great.
I’m 64 and my grandmother used to make it with the large pearls. we would’ve it warm at first then chilled the next day. We always put a few spoons of strawberry jam on top. The sweetness of the tapioca against the tart strawberry jam was heaven!
This recipe was awesome and easy to make. The pudding was great! I made it with skim milk and it still turned out great.
I’m allergic to eggs… what happens if I make this recipe while leaving out the eggs? Does that still work?
Hi Eric – this recipe does need the eggs to turn out properly, sorry.
I tried it without the eggs first then with eggs. Eggs tightens up the consistency and makes it a bit creamier (or with whipped whites fluffier) but other than that, it worked without them.
Traded the milk for a can of coconut milk, plus 1/2 cup of coconut cream and it was delicious! I was quite pleased to have made something for my son who is very allergic to milk that tasted almost like the real thing! Thanks for the great recipe.
I used lactose free milk, light (Australia 2%) and it worked so well
The recipe was really good. I kept the same amount of everything, and the result had perfect consistency and looked just like in your photos.
Thanks for this recipe! I’m eating a warm bowlful right now as I right this. Hmm. Tapioca was a little hard to find in my basic local supermarket. However, the Asian market had all kinds–small pearl, large pearl, colored pearls, and lots of it. I will make it next time with large pearls.
My first time making non-minute tapioca, and this recipe worked well for me. A little thin, but I’m thinking that’s because I only had 1% milk, not whole. Will definitely try again with whole milk.
I made this today, and it was really delicious!
So i just received my 8 oz bag of Reese small pearl tapioca from amazon. The package says to soak overnight. Is this what i do first and then proceed with your recipe?
Hi Laurie! This info is in the notes section of the recipe card.
I have never used tapioca for pudding but for other uses. I substituted the milk for eggnog, kept the vanilla, and added a little cinnamon and nutmeg. It is 3 days until Christmas and my family and I just loved the pudding!!
My mom added whipped cream, pineapple tidbits and maraschino cherries. It was a Christmas tradition in her family.
Can you sub maple syrup for the white refined sugar in the tapioca pudding recipe
I’ve never tried that and can’t vouch for the results. But you could try it – let me know if it turns out!
I just stir in chocolate chips while the pudding is hot, after it is done cooking. Stir well after the chips melt. You could use butterscotch chips, or peanut butter chips, or what ever sounds good!
very good i used honey instead of sugar about four tbsp and i used almond milk instead of milk works just as well thanks!
Is the tapioca supposed to be already cooked before starting this recipe?
The tapioca pearls? No.
Made it using half and half mixed with whole milk and then lined bottom of serving cups with caramel. Yummy flan flavor.
Easiest “fancy” dessert in the world…
I love tapioca, will definitely try your recipe. It looks easy enough.
What is the serving size?
Oh my goodness, I loved reading your comments about how your mom would give you the tapioca pudding when you weren’t feeling well. I don’t know how old you are but I am 53, from Boston and for some reason when I was sick, my mom made me these pecan rolls. You’re right, it’s so funny the tings you remember. My grandmother would’ve made a big deal about which crystal cut shape goes with which food type and I always remember hearing about tapioca pudding. Recently I am loving the boa boa ice tea so I picked up TP ( the pudding not the paper as the worlds currently out of TP ] Which, though I digress actually nicely concludes something another generation will have experienced together. Special moment in time really. Long answer having nothing to do with the result of recipe. My bad.
We used 1/2 and 1/2 and macadamia nut milk and a tiny dash of almond extract as well as scraped vanilla bean.. YUMMY! Perfect base recipe- so much potential fresh or dried fruits nuts, you could layer it with a curd and cream!! Endless possibilities! Thank you for sharing this and it will be a keeper for sure!
I am getting ready to try this as my husband has many fond childhood memories of it. When I first made it I used the Minute tapioca and DH told me it wasn’t what he remembered – bigger pearls. We got lucky and found the pearls – small – at an Oriental grocery store/market in our town. I assume the big interest in Bubble tea that uses large pearls helped us find a store stocking both sizes.
DEE-LICIOUS. I loved this recipe. I used rosewater instead of vanilla. Ahmaaaaahzing. Any ideas on how to make it chocolate flavored? Do you think I could put Nutella in it????
Add a little bakers coco powder
Ohhh love the ro sweater idea! Maybe lavender would be nice too?
It turned out GREAT! I doubled and a half it because that’s how much tapioca I had. I needed to let cook about eight minutes, and I served it hot. Me and my family LOVED it! :)
I have always loved tapioca pudding. My Dad was the tapioca pudding maker, he always separated the eggs and folded the beaten in egg whites to make the fluffy pudding you describe as a note. Sliced bananas were also a favorite along with plain tapioca. It is difficult to find the small pearls anymore around here, but a did get several bags last time. The local small diner here actually serves tapioca pudding sometimes, but you are right it is rare now. I do stock the minute tapioca pudding to use as a thickening agent along with cornstarch in fruit pies. I do find I like the unfluffy tapioca more then my childhood style now!
I remember my Mom adding whipped cream, and mixing it in the tapioca pudding, but don’t recall when she added it! Has anyone made it that way? I would like to know the recipe, please and thank you!
Why can’t you just put the eggs in with the rest of the ingredients to cook all together? I did the separate eggs and whites and the whites curdled even though I added some of the tapioca to the whites first before mixing them in to the pan.
I explain this in step #4. And you don’t separate the yolk from the whites.
I did and it was fine. I just beat them really well. Started all from cool, was very thick and yummy#
As you said, tapioca pudding was a family favorite. I like it warm and my family prefers it to be chilled. Just made your recipe and it turned out perfectly. I’ll be making it again and again…it’s that good! Thanks so much!
Can I use Truvia sugar instead of cane sugar?? Thank You in advance .
I don’t cook or bake with sugar substitutes, so I can’t speak to the results, but you can try it! For optimal results, use real sugar.
I always use sugar substitute. Tastes the same AND when slightly cool, I add a can of drained crushed pineapple ! YUM !!
Can you substitute condensed milk to this recipe
I’ve only made this recipe as written, so I can’t vouch for the results with substitutions. But you can try it!
Made this for the first time this afternoon.. Had a hard time finding tapioca pearls but finally found them in the Shop Rite by me. This was amazing and brought me back to the times that my mom used to make from scratch as well. Usually when we were home sick from school. I loved eating it when it was still warm with whip cream. Brought me back to an amazing place in my childhood.
Have you ever made tapioca with fruit juice instead of milk? When i was younger i remember seeing a recipe but i have not been able to find one since.
The Joy of Cooking cookbook refers to using fruit juice in addition to milk as an alternative to the milk only recipes.
Can you use large tapioca pearls using the same measurements? I can only find large pearl tapioca and instant tapioca which I use in my cherry pie recipe.
Hi Ruth – large pearls will require a much longer soaking time and also create greater volume, so the measurements will change. I would recommend you check the back of your packaging and see what it says and make adjustments from there.
I use my coffee grinder to bring the sago Pearl’s finer to make Tapioca cream.
Forgot how much I loved this! Use 1% milk, replaced 1/2 the sugar with Lakanto, and used the egg white method.
Ok Where can I get LARGE pearls??
I’ve often encountered the Large pearl tapioca at my local Asian markets, though I’ve always bought the small pearl variety as it’s quicker to prepare, and I’m already stretching my patience to its limit by making it from scratch, but, oh… it’s Soooooooo worth it! ?
I just bought 5 lbs of Large and 2 lbs of Small and 2 bags of the tapioca pudding mix, cuz I was being lazy..lol. But will be trying the tapioca recipes from here for sure…
Where you have the nutritional info, how big is the serving size?
This recipe serves 6, as it says in the recipe card. Thanks!
We love tapioca budding, but I always use the instant tapioca. I’ll have to try the small pearl and see the difference. I also use the instant tapioca as a thickener instead of flour or cornstarch in certain recipes.
I used the instant with this same recipe and it turned out fine, just like I remember as a kid. Just have to watch it so it doesn’t over cook.
I don’t have small tapioca pearls or instant pearls, I don’t know what they are. But I do have tapioca balls (boba) that also have sugar and other things in there, and I have tapioca flour. Is there a way to substitute the pearls with what I have? Or a way to make pearls with the flour? (I make boba with it, but it’s also brown sugar and stuff.)
Hi Olivia – you need tapioca pearls to make tapioca pudding. It can usually be found in the same aisle as the grains at most common grocery stores. Or you can purchase it online from Amazon or Bobs Red Mill (as I show in one of the pictures.)
I love tapioca! Thanks for sharing. Question: for lactose intolerance, would this recipe be ok with almond milk or coconut milk?
Hi Lisa – I’ve never tested this recipe with anything other than whole milk, so I can’t vouch for substitutions, but you could try it!
We make it all the time with coconut milk.
I made it for the first time following this recipe and used coconut milk instead as it’s my normal milk choice. It came out great! I also used coconut sugar so it came out darker but it tasted really good!
I made it with Coconut (Palm) Sugar instead of regular sugar. Coconut sugar has a low G.I and has nutritional benefits including being a source of potassium.
It came out more of a creme caramel colour but tasted great. You can use co donut sugar as a direct substitute for refined sugar so give it try!
I also cook/ bake with xylitol (natural sweetner made from birch and beech trees) , maple syrup and other non refined sweeteners. As xylitol is white, it would retain the original recipe’s colour but it is more expensive than coconut sugar (here in the UK at least) so went with the coconut sugar.
I also substituted whole milk for tinned organic coconut milk!
My pudding came out great apart from a little curdling with the eggs. I did follow the instructions to equalise the temperature between the eggs and tapioca in the pan but it still curled a little.
Overall though it was a really good result and the recipe work great even adapted as I made it.
In short yes! I used a tin of Tropical Sun Organic Coconut Milk which came to less volume than the recipe called for but I just topped it up with my regular KOKO free coconut milk which is thinner. It worked fine. I used the tinned version because this variety is thicker and therefore closer to ‘whole milk’.
Good luck experimenting!
I’ve made it with lactose free fat free milk – I used two cups and then added 1/4 c almond milk to get a little fat.
Today I made it with all vanilla flavored almond milk and both versions came out yummy.
I substituted unsweetened almond milk and it came out great.