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!
Have you ever tried to make Tapioca Pudding? When is the last time you even ate tapioca pudding??
I sort of feel like tapioca pudding is the forgotten dessert. I mean, I never hear anyone talk about it, and I definitely never see anyone serve it. And I never see any recipes for it…so I want to change that!
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 chicken soup. I have no idea why. And she always served it in footed dessert ice cream bowls (like the ones in these pictures), never in parfait glasses or ramekins. So funny the things we remember from our childhood!
I actually think I bought these footed dessert dishes a long time ago, specifically for serving tapioca pudding, because otherwise it wouldn’t be the same, right? Ha.
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. Bobs Red Mill is my preferred brand, but you can use any kind, adjusting my recipe depending on the package instructions.
Fun Tapioca facts!
1. It’s gluten-free. Because of this, it’s often ground into a flour and used as an alternative to wheat in gluten-free breads, helping replace the texture and moisture missing from the lack of gluten.
2. Unlike cornstarch, tapioca can handle freezing and thawing without losing its gel structure or breaking down.
3. Tapioca pearls and powders are usually white, but the pearls used in desserts and drinks can be dyed to just about any color – like you see in bubble tea!
4. When tapioca is added to filled bakery desserts, like danishes, it traps the moisture in a gel, preventing the pastry from becoming soggy during storage.
What is the difference between boxed Minute Tapioca and this 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!
Anyway, I adore homemade tapioca pudding and make it all the time for my kids – they don’t need to be sick for such a treat. We all love it warm and cold, but I think the preference is cold. I actually didn’t even know people ate it warm until a few years ago. Again…childhood. My mother never served it warm.
You can add cocoa powder to it, giving it a chocolate flair. Or I’ve seen some pictures with fruit mixed it. But I just love it simple like this.
Other Custard or Pudding you might like!
Chia Seed Pudding with Maple Strawberries
Watch the video of Homemade Tapioca Pudding and see how easy it is to make!
Easy Homemade Tapioca Pudding
Ingredients
- 1 cup water
- 1/2 cup small pearl tapioca (not instant)
- 2 1/2 cups whole milk
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- 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.
- Turn on the heat to medium-high. Pour in the milk and salt; stir while bringing to a bare simmer.
- 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!
Notes
Nutrition
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Pamela J Kepford says
My mom added whipped cream, pineapple tidbits and maraschino cherries. It was a Christmas tradition in her family.
Coleen Watrous says
Can you sub maple syrup for the white refined sugar in the tapioca pudding recipe
Amy @Belly Full says
I’ve never tried that and can’t vouch for the results. But you could try it – let me know if it turns out!
Nancy says
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!
Susan Dubose says
very good i used honey instead of sugar about four tbsp and i used almond milk instead of milk works just as well thanks!
Mia says
Is the tapioca supposed to be already cooked before starting this recipe?
Amy @Belly Full says
The tapioca pearls? No.
Michaela says
Made it using half and half mixed with whole milk and then lined bottom of serving cups with caramel. Yummy flan flavor.
Sidney Garry says
Easiest “fancy” dessert in the world…
Care says
I love tapioca, will definitely try your recipe. It looks easy enough.
Linda Brown says
What is the serving size?
Kimberli says
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.
Kathy Solywoda says
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!
alilduckling says
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.
Athena says
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????
Sara says
Add a little bakers coco powder
Kimberli says
Ohhh love the ro sweater idea! Maybe lavender would be nice too?
Ellie says
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! :)
Barb D'Angelo says
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!
Joan says
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!
Shana says
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.
Amy @Belly Full says
I explain this in step #4. And you don’t separate the yolk from the whites.
Catherine A Ayotte says
I did and it was fine. I just beat them really well. Started all from cool, was very thick and yummy#
Bernadine says
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!
Iris says
Can I use Truvia sugar instead of cane sugar?? Thank You in advance .
Amy @Belly Full says
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.
Patricia Ryan says
I always use sugar substitute. Tastes the same AND when slightly cool, I add a can of drained crushed pineapple ! YUM !!
Doris says
Can you substitute condensed milk to this recipe
Amy @Belly Full says
I’ve only made this recipe as written, so I can’t vouch for the results with substitutions. But you can try it!
Maryellen Horton says
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.
Sheila Hubbard says
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.
Wendy says
The Joy of Cooking cookbook refers to using fruit juice in addition to milk as an alternative to the milk only recipes.
Ruth Maxson says
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.
Amy @Belly Full says
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.
Donna says
I use my coffee grinder to bring the sago Pearl’s finer to make Tapioca cream.
Janet Kimenhour says
Forgot how much I loved this! Use 1% milk, replaced 1/2 the sugar with Lakanto, and used the egg white method.
Evelyn says
Ok Where can I get LARGE pearls??
Lonnie Moore says
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! ?
Bill says
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…
JoAnn says
Where you have the nutritional info, how big is the serving size?
Amy @Belly Full says
This recipe serves 6, as it says in the recipe card. Thanks!
Mom says
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.
Cat Mikatich says
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.
olivia says
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.)
Amy @Belly Full says
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.)
Lisa says
I love tapioca! Thanks for sharing. Question: for lactose intolerance, would this recipe be ok with almond milk or coconut milk?
Amy @Belly Full says
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!
Jsears says
We make it all the time with coconut milk.
Kate says
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!
Kate says
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.
Kate says
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!
Ro says
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.
Gio says
I substituted unsweetened almond milk and it came out great.