I’m so glad you’re reconnecting with a comforting recipe like tapioca pudding—it’s such a timeless dessert. Let’s recreate it and make it extra special. This recipe uses simple ingredients to achieve the creamy, chewy texture and rich flavor you’re looking for.
Ingredients
- 25/32 cup tiny pearl tapioca (about ¾ cup or adjust slightly for texture)
- 3/4 cup white sugar: Sweetens the pudding to perfection.
- 4 cups whole or 2% milk: Whole milk gives it creamier results, but 2% also works well.
- 3 large eggs: Adds richness and helps thicken the pudding.
- Pinch of salt: Enhances the flavors.
- 1 teaspoon vanilla extract (optional): Adds warmth and depth to the flavor.
Step-by-Step Instructions
1. Soak the Tapioca
- Place the tapioca pearls in a medium bowl and cover them with cold water.
- Let them soak for 30 minutes to 1 hour, then drain well. Soaking ensures the pearls cook evenly and achieve the desired chewy texture.
2. Heat the Milk and Tapioca
- In a medium saucepan, combine the soaked tapioca, milk, and salt.
- Cook over medium heat, stirring constantly, until the mixture begins to simmer. Do not let it boil, as the milk can scorch. This process usually takes 10–15 minutes.
3. Temper the Eggs
- In a small bowl, whisk together the eggs and sugar until smooth.
- Gradually add about 1 cup of the hot milk mixture to the egg mixture while whisking continuously. This step tempers the eggs, preventing them from scrambling when added back to the saucepan.
4. Combine and Cook
- Slowly pour the tempered egg mixture back into the saucepan with the tapioca.
- Cook over low heat, stirring constantly, until the pudding thickens. This takes about 5–7 minutes. The pudding should coat the back of a spoon but will continue to thicken as it cools.
- Remove the saucepan from heat and stir in the vanilla extract (if using).
5. Cool and Serve
- Let the pudding cool for about 15 minutes, then transfer to individual serving dishes or a large bowl.
- Cover the surface with plastic wrap to prevent a skin from forming, if desired.
- Chill in the refrigerator for at least 2 hours before serving, or enjoy warm for a comforting treat.
Serving Suggestions
- Classic Style: Enjoy as-is for a timeless dessert.
- Toppings: Add a dollop of whipped cream, a sprinkle of cinnamon, or fresh fruit like berries or sliced bananas.
- Layered Parfait: Alternate layers of tapioca pudding with fruit compote or chocolate sauce for an elegant twist.
Tips for Success
- Use Tiny Pearls: Larger tapioca pearls require longer soaking and cooking times.
- Stir Constantly: This prevents the milk from scorching and ensures even cooking.
- Adjust Sweetness: Taste the pudding before chilling and adjust the sugar to your liking.
- Don’t Rush: Low and slow cooking yields the best creamy texture.
Variations
- Coconut Tapioca: Replace half the milk with coconut milk for a tropical flavor.
- Chocolate Tapioca: Stir in 2–3 tablespoons of cocoa powder with the milk for a rich, chocolatey version.
- Spiced Tapioca: Add a pinch of nutmeg or cardamom for a warming twist.
Storage Tips
- Refrigerate: Store in an airtight container for up to 3–4 days. The pudding may thicken further in the fridge; stir in a splash of milk before serving to loosen it.
- Freeze: Tapioca pudding can be frozen in individual portions for up to 1 month. Thaw in the fridge overnight.
Why You’ll Love This Recipe
- Comforting and Nostalgic: It’s a dessert with heartwarming flavors that evoke cherished memories.
- Simple Ingredients: Pantry staples come together to create something special.
- Customizable: Adjust it to your preferences with add-ins and toppings.
I hope this recipe helps bring back the memories of your mother’s version and becomes a favorite for you and your family. Enjoy every spoonful! 💕