Homemade Tapioca Pudding

Homemade Tapioca Pudding:

 Of all the puddings in the world, few spark as much debate as tapioca pudding. It’s a dessert that people either absolutely adore or avoid like the plague. But if you grew up eating the homemade version—creamy, comforting, and speckled with those iconic tapioca pearls—you probably fall firmly into the love it category like I do.

This Homemade Tapioca Pudding is more than a nostalgic treat. It’s a sweet, custardy dessert that’s simple to make but full of old-fashioned flavor. And once you taste it, you’ll understand why the store-bought versions simply can’t compare.

Why You’ll Love This Recipe

Creamy, rich texture that melts in your mouth

Naturally gluten-free and made with simple ingredients

Nostalgic and comforting, perfect for chilly nights or anytime you need a cozy dessert

Kid-friendly and adult-approved

Make-ahead friendly – it gets better as it chills!

Ingredients & Why They Matter

Here’s everything you need to make this comfort food classic from scratch:

½ cup small pearl tapioca – The star of the show! Small pearls give that perfect chewy bite while thickening the pudding naturally.

4 cups milk (whole or 2%) – Adds richness and creaminess to the base; whole milk creates the most luxurious result.

¾ cup white sugar (divided) – Adds sweetness and balances the subtle flavor of tapioca and eggs.

3 eggs – Key to creating a smooth, custard-like texture and giving the pudding body.

1 teaspoon vanilla extract – Rounds out the flavor with warm, aromatic sweetness.Avoid instant tapioca for this recipe—the texture won’t be the same. Go for small pearl tapioca for that true homemade feel.

How to Make Homemade Tapioca Pudding

Step 1: Soak the Tapioca Pearls

Rinse the small pearl tapioca under cold water.

Place in a bowl, cover with water, and soak for 45–60 minutes. This softens the pearls and helps them cook evenly.

Step 2: Heat the Milk & Sugar

In a large saucepan, combine 4 cups milk with the first ¾ cup of sugar.

Bring to a gentle simmer over medium heat, stirring occasionally. Don’t let it boil!

Step 3: Add the Tapioca & Simmer

Drain the soaked tapioca and stir it into the hot milk mixture.

Reduce heat to low and simmer 15–20 minutes, stirring frequently, until the tapioca pearls become translucent.

Step 4: Temper the Eggs

In a medium bowl, beat together the eggs and the remaining ¾ cup sugar.

Slowly add about ⅓ cup of the hot pudding mixture at a time to the eggs, whisking constantly to prevent scrambling. Continue until about half of the hot mixture has been added.

Step 5: Combine and Cook

Gradually pour the tempered egg mixture back into the saucepan, stirring continuously.

Cook for another 3–5 minutes, or until the pudding begins to thicken. Don’t let it boil—just a gentle simmer.

Step 6: Add Vanilla & Chill

Remove from heat and stir in vanilla extract.

Spoon into individual serving dishes or a large bowl.

Chill in the refrigerator until cool and set—about 2 hours, though it’s even better overnight.

Pro Tips for Perfect Tapioca Pudding

Stir constantly after adding the eggs to prevent curdling.

The pudding may seem thin while hot—it thickens significantly as it cools.

For extra creaminess, substitute ½ cup of milk with heavy cream.

Want to mix things up? Add a dash of cinnamon, top with fresh berries, or serve warm with a swirl of honey or caramel.

Serving Suggestions

Serve Homemade Tapioca Pudding:

Chilled with a dollop of whipped cream

Warm with a sprinkle of nutmeg or cinnamon

Layered in parfait cups with fruit compote

With crushed pistachios or toasted coconut for texture

It’s a perfect dessert for weeknights, holidays, or when you just want to taste a little old-fashioned goodness.

Final Thoughts: Creamy, Comforting, and Completely Irresistible

There’s a reason this classic tapioca pudding has stood the test of time. It’s a no-fuss dessert with a creamy texture, simple ingredients, and a flavor that transports you back to Grandma’s kitchen. Whether you’re already a tapioca fan or you’re ready to give it another shot, this homemade version will win you over in a single bite.

Make it once, and you’ll never reach for store-bought again.