This homemade tapioca pudding recipe is a classic and only takes 30 minutes from start to finish.
One of my favorite desserts growing up was tapioca pudding.
You don’t see it that much anymore.
Simply Recipes / Elise Bauer
Kids get pre-made puddings from the grocery store.
Yet, tapioca pudding is one of those comfort foods that conjures up happy childhood memories.
It’s actually really easy to make.
Simply Recipes / Elise Bauer
What Is Tapioca Pudding?
Tapioca is a starch from the roots of the cassava plant, which is native to Brazil.
The tapioca is what’s leftover when you make manioc flour from the cassava root.
The Portuguese brought it on their ships and spread it throughout Africa, Asia, and the West Indies.
Tapioca can take many forms, but the small pearls are what’s used to make tapioca pudding.
Tapioca pearls are usually opaque when raw, but become supple and translucent when cooked.
Using the Right Tapioca
Not all tapioca pearls are created equally!
Because tapioca comes in varying sizes and shapes, colors and textures.
Look for uncooked, small tapioca pearls in the baking aisle of your grocery store.
you’re free to also find them in Southeast Asian markets.
We likeBob’s Red Mill Small Pearl Tapiocawhich is the perfect size and texture for homemade tapioca pudding.
It’s so easy to store.
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Just let it sit until it reaches room temperature, then cover with plastic film and refrigerate.
Plus, tapioca is one of the few puddings that freeze very well.
Freeze in individual, freezer-safe containers.
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Defrost overnight in the fridge.
you could usually find it in the baking section of the grocery store.
Some small pearl tapioca requires an overnight soak in water.
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If you want to make a more light and fluffy but still rich tapioca pudding, separate the eggs.
Stir the egg yolks into the pan with the tapioca.
Remove the pan of tapioca pudding from the heat and fold the beaten egg whites into the pudding.
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Then cool and add the vanilla.
Stir while bringing to a bare simmer.
Stir occasionally so the tapioca doesn’t stick to the bottom of the pan.
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Beat eggs in a separate bowl.
Whisk in some of the hot tapioca very slowly to equalize the temperature of the two to avoid curdling.
Slowly add the eggs to the tapioca in the pan.
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Increase the heat to medium and stir for several minutes until you get a thick pudding consistency.
Do not let the mixture boil or the tapioca egg custard will curdle.
Serve either warm or chilled.
