You're in for a treat with the most amazing tapioca pudding. It is rich, creamy and absolutely delicious.

This homemade tapioca pudding is a timeless dessert with it's simple vanilla flavor and large pearl tapioca giving that bubbly texture.

Update 9/12/23:This post was originally published on 12/6/2011. Pictures have been updated, the recipe remains the same.
 

OLD FASHIONED TAPIOCA PUDDING RECIPE

I have fond memories of eating tapioca pudding at grandma's house. It's one of my favorite desserts and is the ultimate comfort food.
  

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INGREDIENTS NEEDED FOR CLASSIC TAPIOCA PUDDING RECIPE

• large pearl tapioca 
• milk
• salt
• eggs
• sugar
• vanilla extract

Notes: I really love the unique texture of the pudding when I use large pearls. However, you can use small tapioca pearls if needed.

I have used two brands of tapioca and have had good results with both:

• Hoosier Hills tapioca
• Reese tapioca

 Do not use instant tapioca or minute tapioca for this recipe.

HOW TO MAKE TRADITIONAL TAPIOCA PUDDING

This tapioca recipe is really a simple dessert. However it does take some planning ahead.
Begin by placing 1/2 cup of tapioca in 2 cups of water. Let it sit for at least 2 hours, or overnight.

I've made this twice recently and the first time the pearls soaked for 5 hours. The second time I soaked them for 2. There was a little bit of a difference.

The 2 hour tapioca was a little more chewy. You could describe it kind of like al dente pasta. It had a little more bite to it. I preferred the chewier texture, but my husband preferred the softer tapioca that resulted from the 5 hour soak.

Place the tapioca in the fridge while it is soaking.

 

Beat together 2 eggs in a small bowl. Set aside.

Combine tapioca, milk and salt in a medium saucepan. Cook over medium high heat. Stir until boiling. Gradually add sugar and simmer 5 minutes.

Keep focused on the tapioca. It needs to be stirred constantly to prevent burning. 

Pro tip: If you feel a film begin to form on the bottom of the pot, continue stirring, but DON'T scrape the bottom too harshly or that film, which is likely burned, will disperse throughout your pudding. 
 
Now it's time to temper the eggs. Gradually add about 2 cups of the cooked tapioca into the beaten eggs while briskly whisking.  This process helps prevent the eggs from cooking instantly and making your pudding stringy. 

For best results do not skip tempering the eggs! 
 

Now gradually pour the egg mixture back into the pot while whisking.     

Lastly bring it back to a boil and simmer until thick.

Cool 15 minutes then add vanilla.  

Enjoy your homemade pudding warm... or chilled. 

I cannot tell you how good this is. If you like tapioca pudding you HAVE to try it.  You won't be sorry.

HOW TO STORE TAPIOCA PUDDING

Store leftover tapioca in the fridge. Be sure to cover it with a piece of plastic wrap to avoid a pudding skin from forming on the top of the pudding.

MORE TAPIOCA RECIPES

(coming soon!) Tapioca Pudding Instant Pot Recipe Chocolate Tapioca Pudding Fluffy Tapioca Pudding Tapioca Pudding with Sweetened Condensed Milk

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