Tapioca Pudding (Easy From Scratch!)
Tapioca pudding made from scratch is a classic pudding recipe! All you need are six ingredients to make this easy, creamy pudding. Watch the video below to see how I make it in my kitchen!
Servings: 4 servings
Ingredients
- 3 cups whole milk
- ⅓ cup honey or maple syrup
- ½ cup small pearl tapioca and not instant "minute tapioca"
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Heat the milk. In a medium saucepan over medium heat, add the milk and honey. Whisk together and bring to a simmer.
- Add the tapioca. Add the tapioca pearls to the saucepan, then reduce the heat to low. Stir intermittently, for about 10 to 20 minutes, until the mixture has slightly thickened and the pearls have softened. The time can vary based on the brand of pearls, so make sure to read the back of your package.
- Temper the eggs. In a medium bowl, whisk together the eggs, vanilla, and salt. While continuously whisking, very slowly pour half of the hot milk mixture into the bowl. Don't pour too fast or the eggs will curdle.
- Stir Together. Return the tempered egg mixture to the saucepan and stir together over low heat for 1 to 2 minutes, or until the pudding has thickened. Keep in mind that the pudding will continue to thicken as it cools.
- Serve. Serve warm immediately or chilled. If chilling, transfer the tapioca pudding to a bowl and cover the top with plastic wrap (directly touching the surface of the pudding) to prevent a skin from forming. Chill it in the fridge for at least 2 hours or overnight and serve cold. If the tapioca pudding thickens too much after chilling, simply thin it back down by stirring in a few tablespoons more milk.
Video
Nutrition
Calories: 298kcal | Carbohydrates: 49g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 248mg | Potassium: 323mg | Fiber: 0.2g | Sugar: 33g | Vitamin A: 415IU | Vitamin C: 0.1mg | Calcium: 243mg | Iron: 1mg