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5 from 3 votes
Three servings of tapioca pudding
Tapioca Pudding Recipe
Prep Time
10 mins
Cook Time
15 mins
Soak for
40 mins

Your go-to Tapioca Pudding recipe is this one — loaded with sweet vanilla flavor and those tapioca pearls you know and love!

Course: Dessert
Cuisine: brazilian
Servings: 6 people
Author: Gemma Stafford
  • 1 ½ cups (12 fl oz/360 ml) water
  • ½ cup (4 oz/115 ml) small pearl tapioca
  • 2 cups (16 fl oz/480 ml) whole milk
  • ½ cup (4 fl oz/120 ml) heavy cream
  • ½ cup (4 oz/115 g) granulated sugar
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • teaspoon salt
  1. Place the water and tapioca in a small bowl and let soak for 40 minutes.

  2. Drain the tapioca pearls, then place them in a saucepan with milk, cream, and sugar. Crack the eggs into a small bowl near the stove.

  3. Cook the tapioca over low heat, stirring constantly, until the mixture has thickened slightly, 5 to 7 minutes.

  4. While whisking the eggs constantly, add the hot tapioca mixture, one spoonful at a time, until completely combined. Return this to the saucepan and cook over very low heat, stirring constantly, until the mixture has thickened to a pudding-like consistency. (Do not let the mixture come to a boil.)

  5. Transfer to a serving bowl and stir in the vanilla extract and salt. Serve warm.

  6. Store leftovers in an airtight container in the refrigerator for up to 2 days. Leftovers can be eaten cold, or you can add a splash of milk and heat gently in a saucepan over low heat until warmed through.