Tapioca Pudding Recipe

Published: February 2026

This creamy homemade tapioca pudding recipe transforms simple ingredients into a comforting classic dessert that brings back childhood memories. Made with small pearl tapioca, whole milk, eggs, and vanilla, it features those distinctive translucent pearls suspended in smooth custard that make tapioca pudding so beloved. You can serve it warm or chilled—either way, this tapioca pudding recipe delivers the perfect balance of creamy texture and chewy pearls. With just 15 minutes of prep time, you’ll create a dessert your whole family will request again and again.

Key Takeaways

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Why This Recipe Works

Unlike traditional recipes that combine water and milk, this tapioca pudding recipe uses 100% milk for superior results. Using all milk creates a richer, creamier pudding with better body and depth. While water-based versions tend to be lighter and less satisfying, the milk contributes essential structure to the custard.

The secret to perfect texture lies in tapioca’s unique gel-like properties. Unlike cornstarch or flour, tapioca pearls contain a special starch structure that traps moisture in a characteristic gel form. As a result, you get those signature chewy pearls and that cooling, soothing mouthfeel that feels lighter than other custard desserts.

Soaking the pearls before cooking allows them to absorb liquid gradually. This process softens them evenly, reduces cooking time by nearly half, and prevents the chewy centers that result from cooking unsoaked pearls. Additionally, the 30-minute soak helps the pearls cook uniformly so every spoonful delivers consistent texture.

What is Tapioca?

Tapioca comes from cassava root, a starchy tuber native to South America. Processors extract a starchy liquid from the root to form small, hard beads called tapioca pearls. During cooking, these opaque white pearls transform into translucent, gel-like spheres that define tapioca pudding’s unique texture.

The cassava plant has been cultivated for thousands of years and remains a staple crop in tropical regions worldwide. Understanding which type of tapioca to buy prevents recipe failure. This recipe requires small pearl tapioca—tiny beads about 2-3mm in diameter that cook to translucent softness.

In contrast, minute tapioca (instant tapioca) consists of granules that cook faster but lack the chewy texture that makes tapioca pudding special. Meanwhile, large pearl tapioca, used in bubble tea, is too big for traditional pudding and requires different cooking methods entirely.

Bob’s Red Mill Small Pearl Tapioca is the most widely available brand and works perfectly in this recipe. You’ll find it in the baking aisle near pudding mixes, in the bulk foods section of health food stores, or online. Alternatively, Let’s Do Organic is another reliable brand if you prefer organic options.

Ingredients & Equipment

Core Ingredients

• 1/3 cup (60g) small pearl tapioca – Not instant or large bubble tea pearls
• 2 cups (480ml) whole milk – Full-fat creates the creamiest texture
• 1 cup (240ml) heavy cream – Adds richness and body
• 1/2 cup (100g) granulated sugar – Adjust to taste preference
• 2 large eggs – Room temperature works best for tempering
• 2 teaspoons vanilla extract – Or use vanilla paste for deeper flavor
• 1/4 teaspoon salt – Enhances overall flavor

Equipment You’ll Need

• Heavy-bottomed saucepan (3-quart minimum) – Critical for preventing scorching
• Wooden spoon or heat-resistant silicone spatula – For constant stirring
• Whisk – For beating eggs and tempering
• Medium mixing bowl – For egg tempering process
• Measuring cups and spoons – Accuracy matters for proper ratios
• Serving bowls or storage container – For cooling and storage
• Plastic wrap – To prevent skin formation

About Milk Options

Whole milk produces the creamiest pudding and is highly recommended for this recipe. However, if you need alternatives, here’s how different milks perform. Using 2% milk creates a lighter version with less richness but delivers acceptable results.

For a dairy-free option, coconut milk from a can (not the beverage) makes an excellent choice with natural creaminess that works beautifully. We don’t recommend almond milk as it tends to separate during cooking and won’t create proper custard texture.

Oat milk works acceptably if you need a plant-based option, though it won’t be quite as rich. You can also replace the heavy cream with additional milk to reduce fat content, though the pudding will be thinner.

For thickness control, remember this ratio: 2 tablespoons of tapioca per 1 cup of milk creates standard pudding consistency. If you prefer thicker pudding, increase to 3 tablespoons per cup. For a thinner, more pourable pudding, use 1.5 tablespoons per cup. This ratio scales perfectly whether you’re doubling or halving the recipe.

Ingredient Substitutions

Variations & Serving Suggestions

Transform this classic recipe with simple flavor additions. Cardamom tapioca is traditional in many cultures—add 4 crushed cardamom pods or 1/2 teaspoon ground cardamom to the milk while cooking. For bright citrus notes, orange vanilla tapioca gets its flavor from 1 tablespoon of fresh orange zest stirred in after cooking. Chocolate lovers can create chocolate tapioca by whisking 3 tablespoons of cocoa powder into the sugar before adding.

Cinnamon spice pudding uses 1/2 teaspoon each of cinnamon and nutmeg for warming comfort. For tropical richness, coconut enthusiasts can replace the heavy cream with full-fat coconut milk. Each variation maintains the same cooking method while creating distinct flavor profiles. For the classic fluffy variation, separate your eggs and use only the yolks in the recipe.

Beat the egg whites with 1 tablespoon of sugar until soft peaks form. After the pudding cools completely, gently fold in the whipped whites for an airy texture that’s traditional in many family recipes. This technique also reduces waste by using the whole egg.

Serving Ideas

Tapioca pudding shines with simple toppings that add color and texture. Fresh berries—blueberries, raspberries, or sliced strawberries—provide tart contrast to sweet pudding. Meanwhile, sliced bananas add creaminess, while toasted coconut flakes contribute crunch.

For an elegant presentation, cherry compote or homemade cherry syrup creates visual appeal. Try a dollop of whipped cream on top for extra indulgence, or drizzle with caramel sauce for sophisticated sweetness.

For complementary desserts, pair with easy melon sorbet or serve alongside homemade marshmallows for a nostalgic dessert board. You can even top warm pudding with homemade pumpkin ice cream for delightful temperature contrast.

How to Make Tapioca Pudding

Step 1: Soak the Tapioca Pearls

1. Measure 1/3 cup small pearl tapioca into a medium bowl.
2. Add 1 cup of the whole milk to the bowl with the pearls.
3. Stir to combine and ensure all pearls are submerged.
4. Let soak at room temperature for 30 minutes minimum.
5. The pearls will absorb most of the milk and begin to soften.

During soaking, the dry tapioca pearls absorb liquid and start their transformation. You’ll notice them beginning to swell and turn slightly translucent around the edges. This crucial step reduces cooking time and ensures the pearls cook evenly throughout instead of remaining hard in the center.

Step 2: Cook the Milk Mixture

1. Pour the soaked tapioca and any remaining liquid into your heavy-bottomed saucepan.
2. Add the remaining 1 cup milk, 1 cup heavy cream, 1/2 cup sugar, and 1/4 teaspoon salt.
3. Place over medium heat and stir constantly until the mixture begins to simmer.
4. Reduce heat to low and continue cooking, stirring frequently.
5. Cook for 15-20 minutes until pearls turn from opaque to translucent.
6. The mixture should thicken slightly and coat the back of your spoon.

You’ll know the pudding is ready when the pearls have transformed almost completely clear and the custard has thickened noticeably. Test the pearls by biting one—they should offer a pleasant chew without any hard center. At this stage, the mixture will seem thinner than the final pudding, which is completely normal.

Step 3: Temper the Eggs

1. Crack 2 eggs into a medium bowl and whisk thoroughly until well combined.
2. Remove the saucepan from heat temporarily.
3. Add 1 tablespoon of the hot tapioca mixture to the beaten eggs while whisking vigorously.
4. Whisk in another tablespoon of hot mixture, stirring constantly.
5. Repeat this process 4-5 more times, adding hot liquid gradually.
6. The eggs should now be warm to the touch—this is properly tempered.

Tempering is the critical technique that prevents scrambled eggs in your pudding. By gradually raising the egg temperature with small additions of hot liquid, you bring them up to temperature without causing the proteins to coagulate into lumps. Rush this step by adding eggs directly to hot liquid, and sweet scrambled eggs will replace smooth custard.

Step 4: Finish and Cool

1. Return the saucepan to low heat.
2. Pour the tempered egg mixture into the saucepan while stirring constantly.
3. Cook for 2-3 minutes more, stirring continuously, until noticeably thickened.
4. Remove from heat and stir in 2 teaspoons vanilla extract.
5. Transfer pudding to a serving bowl or individual dishes.
6. Press plastic wrap directly onto the pudding surface.
7. Refrigerate for at least 2 hours before serving.

Don’t worry if the pudding seems thin while still hot—this is completely normal. Tapioca’s starch continues to set and thicken as the temperature drops. After the full 2-hour chill, it will reach proper pudding consistency. However, if it becomes too thick after refrigeration, simply stir in 1-2 tablespoons of milk to thin it to your preferred texture.

Pressing plastic wrap directly against the pudding surface prevents air contact that creates a rubbery skin. When the surface dries out during cooling, this skin forms. Remove the wrap before serving to reveal smooth, glossy pudding underneath.

Storage Instructions

Tapioca pudding stores beautifully, making it perfect for meal prep or make-ahead desserts. Keep it refrigerated in an airtight container with plastic wrap pressed against the surface. Properly stored, it maintains optimal quality for up to 5 days. Over time, the texture may firm up slightly—simply stir in a tablespoon or two of milk to restore creaminess.

Storage & Make-Ahead Guide

For freezing, ensure the pudding has cooled completely to room temperature before transferring to a freezer-safe container. Leave about half an inch of headspace as pudding expands slightly when frozen. When you’re ready to serve, thaw overnight in the refrigerator and give it a good stir—you may need to whisk in a tablespoon or two of fresh milk to restore the original creamy consistency.

Nutritional Information

Nutritional information is approximate and based on standard ingredients. Values vary based on brands, milk fat content, and serving size. Does not include optional toppings or variations. For detailed nutrient data, consult the USDA FoodData Central database.

Frequently Asked Questions

Can I use instant tapioca instead of pearl tapioca?

Instant (minute) tapioca can work, but it creates a different texture than traditional pearl tapioca. Instant tapioca consists of granules that dissolve more completely, resulting in a smoother pudding without the characteristic chewy pearls. If you choose to use it, skip the soaking step and reduce cooking time to about 5 minutes. While the pudding will be creamier, it lacks the textural appeal that defines classic tapioca pudding.

Why did my pudding turn out lumpy?

Lumpy pudding usually results from eggs scrambling during the tempering process. This happens when hot liquid is added to eggs too quickly or when eggs are added directly to hot pudding. Always temper eggs gradually by whisking small amounts of hot mixture into beaten eggs first. Another common cause is inadequate stirring during cooking, which allows tapioca to clump together. Therefore, stir frequently throughout cooking to prevent both issues.

Can I make this recipe dairy-free?

Yes, substitute full-fat coconut milk from a can for both the milk and cream. Use 3 cups total coconut milk. For best results, don’t shake the can—scoop the thick cream from the top and use the thinner liquid as well. You can omit the eggs for a fully vegan version, though the pudding will be less custardy. The coconut milk’s natural fat content provides enough richness without eggs.

How do I know when the tapioca pearls are fully cooked?

Properly cooked pearls transform from opaque white to mostly translucent or clear. They should be soft and slightly chewy when you bite one, without any hard or crunchy center. The custard should have thickened enough to coat the back of a spoon. If pearls remain mostly white and hard after 20 minutes of cooking, continue cooking another 5-10 minutes while stirring frequently.

Why is my pudding too thin even after chilling?

Thin pudding typically means the mixture didn’t cook long enough for the tapioca starch to fully thicken. The pudding should coat a spoon before you remove it from heat. Remember that tapioca thickens considerably as it cools, so slightly thin while hot is normal. If it’s still too thin after full refrigeration, you may have used too much liquid or not enough tapioca pearls. Next time, ensure accurate measurements and cook until properly thickened.

Can I serve tapioca pudding warm?

Absolutely! Tapioca pudding is delicious both warm and chilled. For warm serving, let it cool just 10-15 minutes after cooking to thicken slightly but remain warm (around 110-120°F). The texture will be softer and more fluid than chilled pudding. Many people prefer the comfort of warm pudding, especially topped with fresh cream or fruit. Both serving temperatures are traditional for this tapioca pudding recipe and equally delicious.

Related Recipes

If you enjoyed this classic tapioca pudding recipe, you’ll love these other homemade desserts that bring comfort and nostalgia to your table. This tapioca pudding recipe pairs wonderfully with our banana cupcakes with chocolate icing for another crowd-pleasing treat, or explore our lemon dump cake for an even easier dessert option that delivers impressive results with minimal effort.