Creamy Tapioca Pudding Dessert (Printable Version)

Tender tapioca pearls cooked in vanilla-infused milk, topped with fresh mixed berries for a creamy delight.

# What You'll Need:

→ Tapioca Mixture

01 - ½ cup small pearl tapioca
02 - 2 ½ cups whole milk (or dairy-free alternative)
03 - ¼ teaspoon salt

→ Sweetener and Flavor

04 - ⅓ cup granulated sugar
05 - 1 teaspoon pure vanilla extract

→ Finish and Topping

06 - 2 large egg yolks (optional)
07 - 1 cup fresh mixed berries or sliced fruit (e.g., strawberries, mango, kiwi)

# Cooking Steps:

01 - Place the tapioca pearls in a medium saucepan. Add milk and salt, and let soak for 30 minutes.
02 - Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent sticking.
03 - Add sugar and continue to cook, stirring regularly, until the pearls become translucent and the mixture thickens, about 15 to 20 minutes.
04 - If using, whisk egg yolks with a few spoonfuls of the hot tapioca mixture in a separate bowl. Gradually stir tempered yolks back into the saucepan and cook for 2 to 3 minutes, stirring constantly, until thickened.
05 - Remove the saucepan from heat and stir in the vanilla extract.
06 - Pour pudding into serving dishes, allow to cool slightly, then refrigerate for at least 1 hour to develop optimal texture.
07 - Top with fresh berries or sliced fruit immediately before serving.

# Expert Advice:

01 -
  • Those translucent tapioca pearls have a tender, almost jewel-like texture that feels luxurious without being fussy.
  • It comes together faster than you'd expect, which means impressing someone with homemade dessert is genuinely possible on a weeknight.
  • The pudding is naturally gluten-free and can adapt to any dietary preference without sacrificing creaminess.
02 -
  • Constant stirring during the simmering stage is non-negotiable—neglect it for even two minutes and you'll end up with a scorched bottom and broken texture.
  • The pudding continues to thicken as it cools, so if it looks slightly loose when warm, that's exactly right, not a sign something went wrong.
03 -
  • If you prefer a less-sweet pudding, reduce the sugar to 1/4 cup and let the vanilla and fruit do more of the flavor work.
  • Make the pudding a day ahead and keep it covered in the refrigerator—it actually improves as the flavors meld together, and you'll have one less thing to worry about before guests arrive.
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