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This Tapioca Pudding recipe is a creamy, old-fashioned pudding dessert that is downright dreamy! Made with tapioca pearls, milk, cream, and sugar, and infused with cinnamon and vanilla, Homemade Tapioca Pudding will put any store-bought variety to shame!
Old-Fashioned Tapioca Pudding
My mom was known more for her savory recipes--like cheese-stuffed meatloaf, crockpot spaghetti sauce, and rice pilaf--than for sweets. That said, there were three desserts she made often: hot milk cake, snickerdoodle cookies, and this tapioca pudding.
Made with simple ingredients and a little bit of patience, tapioca pudding was my dad's all-time favorite dessert--so you can imagine I enjoyed it often as a child.
With its unique texture from the tapioca pearls and a thick, creamy base (much like vanilla pudding), this old-fashioned dessert is unexpected yet incredibly rich and satisfying. And while it may have been my dad's favorite, no one ever complained when my mom announced that tapioca pudding was on the menu for dessert.
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Ingredients
- Tapioca Pearls: The only ingredient you may not keep on hand to make this creamy, homemade tapioca pudding is tapioca pearls. While I have included modifications for using minute tapioca, this recipe calls for small tapioca pearls. You can purchase them online or find them in the baking aisle of most large grocery stores.
- Milk + Cream: Using a Combination of whole milk and heavy cream will result in the most luscious, decadent tasting tapioca pudding.
- To Flavor: The simplistic flavors of homemade tapioca pudding are rounded out with rich vanilla and warming cinnamon and nutmeg.
How to Make Homemade Tapioca Pudding
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Pudding Base. Bring the milk, cream, sugar, cinnamon, and nutmeg to a simmer, whisking constantly, to prevent the dairy from scalding.
- Cook Tapioca Pearls Until Tender. Once simmering, add in the tapioca pearls. Continue to simmer over low heat, whisking often, until the tapioca has softened. This will take anywhere from 45-60 minutes.
Time-Saving Tip
Cooking the tapioca pearls until they are softened does take a bit of time and patience. I recommend preparing tapioca pudding when you are making dinner or meal-prepping for the week. That way you will be able to maximize the time spent in the kitchen.
- Temper Eggs into Pudding. To prevent the eggs from scrambling or seizing up in the pudding, you need to slowly heat the eggs, AKA temper the eggs. To do this, whisk the eggs in a small bowl. Add ½ cup of the warm tapioca pudding to the eggs and whisk to combine. Now you can slowly pour that mixture into the pudding and the eggs will thoroughly combine without issue.
- Simmer Until Thickened. Once the eggs have been tempered into the cream mixture, turn the heat up, and cook until the tapioca pudding has thickened, whisking constantly. It won't take but a few minutes.
- Chill Before Serving. After the tapioca pudding has thickened transfer it to a heat-safe bowl. It is important to immediately cover the surface of the pudding with plastic wrap which will prevent a skin from forming on the surface of the pudding. This simply ensures every bite is nice velvety and creamy. Refrigerate until fully chilled.
- Serve. While not necessary, I love adding a dollop of whipped cream and fresh berries to take this tapioca pudding over the top.
Tapioca Pudding Variations
- Chocolate Tapioca Pudding: For a rich chocolatey version of tapioca pudding, omit the cinnamon and nutmeg and reduce the granulated sugar to from ½ cup to ¼ cup. Whisk ¼ cup of unsweetened cocoa powder into the milk and cream along with the sugar. Cook as directed. After removing the pudding from the heat, stir in vanilla along with 1 cup of chopped dark chocolate into the warm pudding. Stir until the chocolate has fully melted.
- Coconut Tapioca Pudding: Use coconut milk in place of the milk and cream. Serve the pudding with toasted coconut if desired as well.
- Add Orange Zest: For a bright, citrus flavor, omit the cinnamon and nutmeg, and add the zest of 1 large orange to the pudding when simmering the tapioca pearls.
- Add with Fresh Fruit: Add diced mango, diced strawberries, blueberries, raspberries, or peaches to the pudding right before serving.
- Add Dried Fruit: Stir in raisins or dried cranberries, just like rice pudding.
- Dairy-Free Tapioca Pudding: Replace the milk and cream with canned coconut milk (not cream) for creamy, thick, dairy-free tapioca pudding.
- Egg-Free Tapioca Pudding: Simply omit the eggs, keeping in mind that your pudding will not be quite as thick.
Tapioca Pudding with Minute Tapioca
This recipe is designed using tapioca pearls, not minute or instant tapioca. If you have Instant or Minute Tapioca rather than tapioca pearls, you can still enjoy delicious, creamy tapioca pudding using the following modifications.
- Whisk together 1 large egg with 2 cups of whole milk and ¾ cup of cream in a medium saucepan. Stir in ⅓ cup sugar, ½ teaspoon ground cinnamon, a pinch of nutmeg, and 3 tablespoons of Minute tapioca. Let the mixture sit for 5 minutes. Don't skip waiting 5 minutes, the tapioca needs that time to absorb the liquid.
- Turn heat to medium and bring mixture to a bubble stirring constantly, being careful not to let it burn.
- Remove from heat. Stir in 1 teaspoon of vanilla.
- Serve warm or chill and serve as desired.
More Old-Fashioned Dessert Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Tapioca Pudding
Ingredients
- 3 cups whole milk
- 1 cup cream
- ½ cup granulated sugar
- ⅛ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup small tapioca pearls
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Whisk together 3 cups of milk, 1 cup of cream, ½ cup of sugar, ⅛ teaspoon salt, ½ teaspoon cinnamon, and ⅛ teaspoon nutmeg in a medium saucepan. Bring the mixture to a simmer over medium heat, whisking constantly.
- Once the mixture is simmering, whisk in the tapioca pearls and reduce the heat to the lowest heat. Cook, uncovered, whisking often until the tapioca has softened. About 50 minutes.
- In a small bowl whisk 2 eggs together. Add ½ cup of the warm tapioca mixture to the eggs, whisking vigorously.
- Slowly pour the egg mixture into the tapioca pudding, whisking to incorporate. Turn the heat to medium, and cook, whisking constantly, until the pudding has thickened. About 5-10 minutes. Remove the pudding from the heat and whisk in the vanilla extract.
- Transfer the tapioca pudding to a heat-safe bowl or serving dish. Place plastic wrap over the surface of the pudding.
- Let the pudding cool for 15 to 20 minutes. Serve warm or refrigerate until fully chilled.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great recipe! My daughter love it and has already requested another batch.
That is a huge compliment! I am thrilled to hear your daughter enjoyed and thanks for taking the time to leave a review.
I have never made homemade tapioca pudding before and so I was kind of scared. But it turned out so yummy and so great. Will definitely be making this again.
I am thrilled to hear you had success with this recipe! Thanks for sharing.
My dad loves tapioca pudding!! I grew up eating it all the time! It's so creamy & I love the flavor!!
My dad too! I am so happy you were able to enjoy a sweet treat and sweet memories with this recipe. Thanks for taking the time to leave a review.
This tapioca pudding tastes just like my grandma's, so creamy and delicious.
I love hearing this! Thanks for sharing, Isabell!
Tapioca is my all-time favorite pudding! Thank you for this easy recipe!
You bet! It is such a classic. Thanks for leaving a review.