Homemade Tapioca Pudding is a delightful dessert that transports you back to childhood with its creamy texture and subtle sweetness. This classic dish has a rich history, originating from the cassava plant, which produces tapioca pearls. The magic of Homemade Tapioca Pudding lies in its simplicity and versatility. This dessert can be enjoyed warm or chilled, making it an excellent option year-round.
Ingredients
Scale:
1/2 cup small tapioca pearls
1/4 cup granulated sugar
1/4 teaspoon salt
2 3/4 cups whole milk (or coconut milk)
2 large eggs, beaten
1 teaspoon pure vanilla extract
Instructions
Start by soaking the tapioca pearls in a bowl of warm water for about 30 minutes.
After soaking, drain the tapioca pearls and set them aside. In a medium saucepan, combine the soaked tapioca pearls, sugar, and salt.
Pour in the whole milk (or coconut milk) and stir gently. Place the saucepan over medium heat and bring to a gentle simmer, stirring frequently.
Once the mixture reaches a simmer, reduce the heat to low and continue cooking for about 15-20 minutes, or until the tapioca pearls become translucent.
In a separate bowl, whisk the beaten eggs. Gradually add a few spoonfuls of the warm tapioca mixture to the eggs, whisking constantly to temper the eggs.
Slowly pour the tempered egg mixture back into the saucepan while stirring constantly. Cook over low heat for another 5 minutes.
Continue cooking for an additional 5 minutes until it thickens slightly. Remove from heat and stir in the vanilla extract.
Let the pudding cool slightly before serving, or refrigerate it for a chilled version.
