The best ever, easy tapioca pudding recipe that is ready in only 25 minutes. You’ll love the simple vanilla flavor in this old fashioned recipe. You may also like our baked custard!
I’ve been asked so many times what in the world tapioca is. Tapioca is a starch extracted from the cassava root. Unfortunately it doesn’t really have any protein, fiber or nutrients. It’s pretty much all carbs. However, it is gluten free which means when it is ground into a flour makes it a great alternative to wheat. People use tapioca in bubble tea, desserts and as a thickening agent.
This recipe calls for Minute Tapioca, which makes it quick and easy. Tapioca pearls tend to be large and need to be soaked before using in a recipe, but quick cooking tapioca (or Minute Tapioca) is a smaller grain and will cook more quickly than the pearls.
To make tapioca pudding quickly and easily, simple heat the milk, sugar and quick cooking tapioca in a saucepan. Bring it to boiling, reduce the heat and allow the mixture to cook for 5 minutes. Make sure you stir this constantly so that the milk does not scorch.
After that step is done, remove 1 cup of the hot milk. You’re going to temper the eggs slowly with the hot milk. What in the world does this mean? The reason behind tempering the eggs (adding a hot mixture to beaten eggs very slowly) is so that eggs do not cook too quickly. If you poured the eggs right into all of the hot milk, you’d end up with what looks like scrambled eggs in your tapioca pudding and nobody wants that! Add 2 tablespoons of the hot milk to the beaten eggs and whisk together. Continue to add the hot milk, two tablespoons at a time and whisking constantly, until you’ve added the entire 1 cup of hot milk to the eggs. At this point, the eggs will be warm enough (or “tempered”), so that you can add them back to the hot milk and finish cooking the pudding.
You’ll cook the pudding for just a few more minutes or until the pudding is thick enough to coat the back of a metal spoon. The exact thickness of the pudding is up to you! Some like it a little runnier, some like it thicker.
Once the pudding is at the thickness you’d like, add vanilla extract. Or coconut extract. Or even lemon. You get the idea. Add whatever flavor you’d like!
Serve the pudding either hot or cold. Once it comes to room temperature, be sure to refrigerate any leftovers.
Did you know you can make tapioca pudding in the slow cooker? There are a few changes to make if you choose to make this recipe in the slow cooker: