Give This is that cozy, forgotten classic your grandma probably made. Creamy, gently sweet, and full of those soft little pearls. Simple ingredients, slow patience, perfect comfort dessert.
Ingredients
1 cup small pearl tapioca
4 cups water (for soaking)
4 cups whole milk
1 cup heavy cream (optional but makes it extra rich)
3/4 cup sugar (adjust to taste)
2 large eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
Optional toppings: cinnamon, nutmeg, raisins, toasted coconut
Instructions
- Soak the tapioca
Put the tapioca pearls in a bowl with 4 cups of water. Let soak for 30 minutes. This helps them cook evenly and turn perfectly soft. - Start cooking
Drain the tapioca and add it to a medium saucepan. Pour in the milk and salt. Cook over medium heat, stirring often, until it just begins to simmer. - Slow and creamy
Lower the heat and continue cooking, stirring constantly, for about 15–20 minutes. The pearls will turn translucent and the mixture will thicken. Do not stop stirring or it may stick. - Temper the eggs
In a bowl, whisk the eggs with the sugar. Slowly add about 1 cup of the hot pudding mixture into the eggs while whisking constantly. This prevents scrambling. - Bring it together
Pour the egg mixture back into the saucepan. Cook on low heat for 3–5 minutes, stirring nonstop, until thick and creamy. Do not let it boil. - Finish
Remove from heat. Stir in vanilla and heavy cream if using. - Rest and serve
Let sit for 10 minutes to thicken more. Serve warm or chilled.
Tips for Perfect Tapioca
Use small pearl tapioca for the classic texture
Stir constantly for ultra-smooth pudding
Add a splash of milk when reheating if it thickens too much
Tastes even better the next day
How to Serve
Warm with cinnamon on top
Cold straight from the fridge
With raisins mixed in while hot
With fresh berries for a modern twist