Tapioca pearls, milk, eggs, sugar, salt, and vanilla come together in this Homemade Tapioca Pudding recipe. Simple, creamy, and surprisingly nostalgic.
Alright, let’s get this out of the way.
Tapioca pudding has been seriously slept on. For real. Somewhere between trendy cupcakes and sky-high layer cakes, it kinda got lost. But let me tell you — it’s still here, and honestly? It’s better than ever.
When I first made Homemade Tapioca Pudding, I wasn’t expecting fireworks. More like… eh, we’ll see. It was one of those lazy afternoons where everything felt blah and the pantry was giving very “please don’t make me go to the store” vibes.
There it was. A forgotten bag of tapioca pearls shoved wayyyy in the back. Challenge accepted.
The magic happened pretty quickly. As the pearls soaked and simmered, the kitchen started to smell cozy. Vanilla, warm milk, and that subtle, sweet vibe that feels like Sunday afternoons and childhood all rolled into one. The moment I took that first spoonful — creamy, warm, just sweet enough — I literally stopped and thought… why have I been ignoring this gem?!
Since then? It’s become my thing. Like, the dessert I make when I want comfort without stress. It’s easy, forgiving, and ridiculously good. Plus, people always act impressed when I say it’s homemade (which is honestly hilarious because it’s that easy).
Why You’ll Love This Homemade Tapioca Pudding Recipe?
So why should you give this recipe a go? Oh, let me count the ways:
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Simple ingredients. Nothing fancy. You probably have everything already.
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That creamy dreamy texture. Soft pearls, silky pudding… chef’s kiss.
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It’s cozy without being heavy. Dessert that won’t weigh you down.
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Hot or cold — doesn’t matter. It’s perfect either way.
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Totally nostalgic. Feels like something your grandma made, but in the best way possible.
Basically, this Homemade Tapioca Pudding is a low-effort, big-reward kinda deal.
Ingredient Notes:
- Small Pearl Tapioca (1/2 cup):
This is the star of the show. Don’t grab instant tapioca — you want the pearls that hold their shape and give that signature chew. - Milk (3 cups):
Whole milk makes it luxuriously creamy. But if you’re working with skim and a little cream? Totally fine. This recipe is chill. - Salt (1/4 tsp):
Tiny but mighty. Just a little to balance the sweetness. - Eggs (2 large):
They make this pudding rich and silky. Trust me, it’s worth it. - Sugar (1/2 cup):
Sweet, but not over-the-top. If you’re more of a “just a hint” person, you can reduce this. - Vanilla Extract (1 tsp):
Don’t skip this. Vanilla brings the cozy. Without it, the pudding feels lonely.
How To Make Homemade Tapioca Pudding?
Step 1: Start simple.
Grab a saucepan. Add the tapioca, milk, and salt. Stir, then bring to a gentle simmer. Don’t crank up the heat — this recipe likes a slow dance, not a mosh pit.
Step 2: Add the sugar.
Once simmering, stir in your sugar. Easy so far, right?
Step 3: The fancy-sounding part (aka temper the eggs).
Whisk your eggs in a small bowl. Slowly (and I mean slowly) drizzle in a bit of the hot pudding. Keep whisking. This keeps you from making scrambled eggs — which nobody wants in pudding.
Step 4: Mix it all together.
Pour the egg mixture back into the pot. Stir constantly while it thickens up. It should feel like pudding at this point — thick but still pourable. Oh, and don’t let it boil. Low and slow.
Step 5: Add the love (vanilla).
Off heat, stir in vanilla. Now it smells amazing. Let it cool a little and serve warm (best in my opinion) or chill it for a cool, creamy treat later.
Want To Save This Recipe?
Storage Options:
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Fridge: Yep. It keeps like a champ for about 5 days.
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Freezer: Nope. It messes up the texture.
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Reheat: If cold pudding isn’t your jam, just warm gently with a splash of milk.
PS — Late night cold tapioca pudding straight from the fridge? Highly recommended.
Variations and Substitutions:
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No dairy? Use almond, oat, or coconut milk. Not exactly the same, but still yummy.
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Switch up the flavor: Swap vanilla for almond extract or stir in lemon zest for brightness.
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Add-ins: Raisins, coconut flakes, chocolate chips — all good ideas.
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Lower sugar: Feel free to cut back if you like things less sweet.
This Homemade Tapioca Pudding is pretty chill. It won’t judge you.
What to Serve with Homemade Tapioca Pudding?
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Fresh berries or banana slices. Adds a little freshness.
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Whipped cream. Go big or go home, right?
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Cinnamon or nutmeg. For cozy vibes.
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Cookies on the side. Dunk and be happy.
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Or just solo. Sometimes simple is best.
Frequently Asked Questions:
Is it better warm or cold?
Both! I lean towards warm when fresh, cold for leftovers. Depends on my mood.
Do I really need the eggs?
You could skip them, but they make the pudding rich and custardy. Your call.
What’s the best tapioca to use?
Small pearl only. Instant won’t give you the right texture. Trust me.
And there it is — Homemade Tapioca Pudding.
Simple. Nostalgic. Kinda underrated… and that’s what makes it extra special.
Whether you make this on a lazy Sunday, a cozy winter night, or just because you need dessert ASAP — this recipe delivers every single time.
So… are you Team Warm or Team Chilled Tapioca? Drop your pick in the comments — because honestly, I can’t decide which is better and I need backup.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Tapioca Pudding
Ingredients
- 1/2 c small pearl tapioca
- 3 c whole milk or skim milk with cream added
- 1/4 tsp salt
- 2 large eggs
- 1/2 c sugar
- 1 tsp vanilla extract
Instructions
- Start by combining the tapioca, milk and a pinch of salt, in a pan. Heat the mixture over medium-high heat until it starts to simmer. Then reduce the heat to its setting. Gradually add sugar while stirring.
- Keep cooking on low heat until the tapioca pearls become soft and the mixture thickens. Stir occasionally to prevent it from sticking.
- In a bowl beat the eggs. Slowly add some of the hot tapioca mixture into the eggs while whisking continuously. This helps warm up the eggs without cooking them.
- Gently mix in the tempered eggs back into the tapioca mixture in the pan. Increase heat to medium. Keep stirring until it thickens into a pudding consistency. Be careful not to let it boil.
- Allow it to cool for 15 minutes then stir in some vanilla extract, for added flavor. You can enjoy this treat either warm or chilled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
