My parents don’t make it that often as it requires too much (for them) careful stirring while the tapioca cooks. Yet, tapioca pudding is one of those comfort foods that conjures up happy childhood memories. It’s actually really easy to make. 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. The larger tapioca balls are the popular boba found in boba drinks and bubble tea all over Southeast Asia, and now the world.
Why Homemade Tapioca Pudding is Better Than Instant
Homemade tapioca pudding the fun small pearls of tapioca, which have a rounder, silkier texture than the tapioca bits you’ll find in instant pudding. Sure, instant pudding is quicker to make, but it lacks that creamy mouthfeel that makes tapioca pudding one of the best comfort food desserts. Plus the ingredients you use at home are likely better quality than the processed stuff in the pudding mix. The beauty of homemade tapioca pudding is that it’s fun, deliciously creamy, and gluten free!
Finding the Right Tapioca in the Store
Not all tapioca pearls are created equally! Why? Because tapioca comes in varying sizes and shapes, colors and textures. You don’t want to use instant tapioca pearls (also known as quick-cooking or “minute”), because they are smaller in size and doesn’t have the same fun texture. Look for uncooked, small tapioca pearls in the baking aisle of your grocery store. You can also find them in Southeast Asian markets. We like Bob’s Red Mill Small Pearl Tapioca which is the perfect size and texture for homemade tapioca pudding. It’s also non-GMO, which is an added bonus.
Tapioca Troubleshooting Tips
To keep your tapioca pudding from getting runny, be sure to use whole milk. The fat from the milk is necessary for that creamy texture.For a thicker texture, cook the tapioca pearls a little longer than instructed on your package. The pearls absorb the moisture and create a nice and thick pudding.Keep the temperature low, and keep stirring as you cook to avoid burning and for consistent heating of the tapioca.Don’t forget to temper the eggs with the hot milk before adding to the tapioca. You don’t want to curdle the pudding.Tapioca pudding will thicken more as it cools, so you can serve it chilled straight from the fridge if you like a thick pudding.
How to Store Tapioca Pudding
If you got a little excited and made too much tapioca pudding, don’t fret! It’s so easy to store. 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. Defrost overnight in the fridge. Tapioca pudding will keep in the fridge for up to 5 days, and up to 3 months in the freezer.
Variations, Substitutions and Additions
Tapioca pudding can serve as a canvas for so many other options.
For a dairy free version, substitute coconut milk or coconut cream for the milk.Reduce the 2 eggs to 1, or omit the eggs for an egg-free version.Use a sugar replacer (such as Splenda).For a chocolate version, add cocoa powder and/or chocolate chips to the hot pudding.Mix in raisins or other dried fruits.Garnish with sprinkles of cinnamon, toasted coconut shavings, freshly grated nutmeg, or chopped fruit.
More Classic, Creamy Dessert Recipes to Try!
Chocolate Pudding Rice Pudding Easy Chocolate Cream Pie Coconut Banana Cream Pie How to Make Lemon Curd
If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to form soft peaks. Remove the pan of tapioca pudding from the heat, fold in the beaten egg whites into the pudding. Then, cool and add the vanilla. Depending on the type or brand of tapioca you are using (and if you’ve pre-soaked the tapioca as some brands call for), this could take anywhere from 5 minutes to 45 minutes of cooking at a very low temperature. Stir occasionally so the tapioca doesn’t stick to the bottom of the pan.
