This Vanilla Tapioca Pudding is an old-fashioned rich and creamy dessert. Easy recipe with quick cooking tapioca so no long soaking time!
This classic sweet pudding has a rich flavor and distinct creamy texture with tapioca pieces throughout. For more creamy indulgent desserts, try my Chocolate Pudding and Rice Pudding recipes.
Sabrina’s Tapioca Pudding
Various forms of tapioca have been popular around the world for centuries and it’s no wonder why! My recipe is super easy thanks to using quick cooking tapioca pearls, but you still get an amazing flavor and texture. It has a rich, velvety custard base made with egg yolks and whole milk, plus a little butter and vanilla for flavor. And then of course there is the tiny bursts of chewy tapioca for the perfect texture balance. Top with Whipped Cream and fresh fruit for a delicious, indulgent dessert!
Recipe Card
Ingredients
- 5 cups whole milk
- 3/4 cup quick cooking tapioca
- 3/4 cup sugar
- 4 large egg yolks , room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Add 4 cups of whole milk and tapioca to a large pot over medium heat.
- Note: You are not bringing milk to a boil, just to a very faint simmer, then turn off the heat.
- In a large heat safe bowl, add the sugar, remaining 1 cup whole milk, egg yolks and whisk very well.
- While whisking very fast add in ½ cup of the heated milk in a very thin stream (similar to how you would temper eggs in an ice cream recipe).
- Repeat again with another 1 cup of heated milk.
- Holding a fine strainer over the pot, pour the mixture back into the remaining heated milk in the large pot.
- Turn the heat back onto medium heat.
- Note: Whisk the mixture in the pot constantly.
- Bring the mixture to a simmer, then to a boil.
- Keep whisking for between 2-3 minutes until the consistency has thickened to a pudding consistency.
- Turn off the heat, remove the pot from the heat.
- Keep whisking for 2-3 minutes.
- Add in the vanilla extract and butter, keep whisking until well combined.
- Remove the pudding to a large heat-safe bowl.
- Press a layer of plastic wrap directly onto the top of the pudding (this will prevent a skin from forming on the top of the pudding).
- Refrigerate for at least 4 hours.
- Whisk well before serving.
- Best topped with whipped cream.
Nutrition
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Table of contents
Chef’s Note
Simple pudding recipes like this one are also easy to customize with toppings and flavors. This basic recipe has a rich but simple vanilla flavor, but you can always add spices and other flavors that you like. Check out my Variations Section at the end of this post for a few ideas, or feel free to share some of your suggestions in the comments!
Ingredients
- Whole Milk: The milk acts as the base liquid ingredient that you’ll whisk the other parts into. It’s best to use whole milk because the fat content makes it easier to form into a thick, rich consistency.
- Tapioca: I use quick-cooking tapioca because it thickens faster and it’s easier to use. It still has some pearl-like pieces throughout for a little texture, but the pieces aren’t as large as if you used regular pearl tapioca.
- Sugar: This pudding is sweetened with regular white sugar.
- Eggs: You’ll only use the egg yolks for the mixture. The egg yolks add flavor, bind the ingredients together, and create a custard-like, thick consistency. Save the whites for a healthy omelette or small batch of Meringue Cookies.
- Flavor Ingredients: Finish the pudding by adding vanilla extract and unsalted butter for an irresistible, rich flavor.
How to Make
- Pudding Mixture
Add 4 cups of whole milk and the tapioca starch to a large pot and turn the stovetop heat to medium. Keep the heat at medium until the milk comes to a faint simmer, then turn off the heat. You don’t want the mixture to boil.
- Egg Mixture
Add the granulated sugar, remaining 1 cup whole milk, and egg yolks to a large, heat-safe mixing bowl. Then, whisk the ingredients well.
- Temper Eggs
Continue whisking very quickly while pouring ½ cup of the heated milk into the egg mixture in a thin stream. Repeat the same process with another cup of warm milk.
- Strain
Then, put a fine strainer over the pot with the remaining milk. Pour the egg mixture back into the large pot.
- Cooking Time
Turn the heat to medium while continuing to whisk constantly. Bring the creamy mixture to a simmer and then to a boil. Continue to whisk the hot tapioca mixture as you cook. After 2-3 minutes of cooking, the consistency should start thickening so it’s more pudding-like. Then turn off the heat and remove the pot from the heat.
- Add Vanilla
Whisk the hot mixture for 2-3 minutes. Then, add the vanilla extract and butter. Continue to whisk until well combined. Transfer the pudding to a large heat-safe bowl.
- Refrigerate
Press a layer of plastic wrap directly on the pudding to prevent skin from forming on top. Then refrigerate for at least 4 hours. Whisk the chilled pudding once more before serving, and top with whipped cream and any other toppings you like.
Nutritional Facts
How to Store
- Serve: Refrigerate your pudding recipe for at least 4 hours before serving. Don’t leave it room temperature for more than 2 hours.
- Store: You can cover it tightly in plastic wrap or put it in an airtight container to store in the fridge for up to 5 days. Whisk the pudding mixture once more before serving to ensure none of the ingredients have separated.
- Freeze: The pudding actually freezes wonderfully. Just be sure to give it enough time to set it in the fridge first. Then, you can transfer the pudding to a freezer-safe airtight container. It can stay frozen for up to 3 months. Let the dessert thaw in the fridge for about 5 hours before whisking and serving.
Frequent Questions
Instant tapioca or quick-cooking tapioca makes it easier to prepare this recipe quickly. Instead of using large tapioca pearls, the tapioca is ground into finer granules that can dissolve and thicken the pudding. Instant tapioca has already been cooked and dried before you buy it, and because of that, it cooks more quickly.
Yes. If you prefer, you can make homemade pudding with small pearls instead of instant pudding. Just keep in mind that this version takes a lot longer to cook and you’ll need to soak the pearls according to the package instructions.
Although the finished desserts are similar, rice pudding and Tapioca Pudding have completely different base ingredients. Rice is a grain, whereas tapioca comes from cassava. Rice pudding can also be enjoyed warm or cold, whereas Tapioca Pudding is only served cold.
Tapioca is a naturally gluten-free starch made from cassava. It can be turned into powder or tapioca pearls. Large tapioca pearls are also used in bubble tea. You should be able to purchase instant tapioca for this recipe in your grocery store baking aisle.
Variations
- Extra Creamy Tapioca Pudding: Replace half a cup of milk for heavy cream for a richer flavor and creamier texture. You still want to use mostly milk though or the recipe will become too heavy.
- Vegan Pudding: To make this dairy-free, use almond, oat, or coconut milk instead of milk. These options are lighter than whole milk so the pudding won’t be quite as creamy. I like to use 1 cup of full-fat coconut cream and the rest regular dairy-free milk to keep the recipe vegan but add back in some creaminess.
- Chocolate Tapioca Pudding: Make a chocolate version easily! After you make the initial pudding mixture, before you add the vanilla, add ½ cup of chopped chocolate and 2-3 tablespoons of cocoa powder. Stir until it melts. Remove from the heat and add the vanilla and butter as usual.
- Cinnamon: Turn this into a fall treat with cinnamon! Before you mix anything, bring your milk to low simmer with 2-3 cinnamon sticks. Remove from the heat and let the sticks seep for 30 minutes. Add 1 teaspoon of ground cinnamon when you add the eggs and sugar.
- Fruit Topping: Whipped cream and fresh fruit or berries are my favorite way to serve this pudding,. I used kiwi that I had on hand for the photos, but sliced strawberries, blueberries, peaches, bananas, or blackberries would all taste amazing. If you make the cinnamon version above, serve with canned pear slices!
More Rich, Creamy Pudding Desserts!
The following pics were used in other versions of this post:
