The Most Comforting Tapioca Pudding Takes Less Than 30 Minutes (2024)

Updated January 08, 2024

83 Ratings

• What Is Tapioca Pudding?

• The Right Tapioca

  See Also

  How to Cook Tapioca Pearls: with Step-By-Step Photos! - The Woks of LifeEasy Ways to Prevent Tapioca from Hardening: 12 StepsImportant! Tips to Prevent Runny Pudding!THE PROOF IS IN THE PUDDING

• Troubleshooting Tips

• How to Store

Creamy Pudding Recipes

What Is Tapioca Pudding?

Tapioca is a starch from the roots of the cassava plant, which is native to Brazil. The tapioca is what's leftover when you make manioc flour from the cassava root. The Portuguese brought it on their ships and spread it throughout Africa, Asia, and the West Indies.

Tapioca can take many forms, but the small pearls are what's used to make tapioca pudding. Tapioca pearls are usually opaque when raw, but become supple and translucent when cooked. The larger tapioca balls are the popular boba found in boba drinks and bubble tea all over Southeast Asia, and now the world.

Using the Right Tapioca

Not all tapioca pearls are created equally! Why? Because tapioca comes in varying sizes and shapes, colors and textures. You don't want to use instant tapioca pearls (also known as quick-cooking or "minute") because they are smaller in size and don't have the same fun texture.

Look for uncooked, small tapioca pearls in the baking aisle of your grocery store. You can also find them in Southeast Asian markets. We like Bob's Red Mill Small Pearl Tapioca which is the perfect size and texture for homemade tapioca pudding.

Tapioca Troubleshooting Tips

• To keep your tapioca pudding from getting runny, be sure to use whole milk. The fat from the milk is necessary for that creamy texture.
• For a thicker texture, cook the tapioca pearls a little longer than instructed on your package. The pearls absorb the moisture and create a nice and thick pudding.
• Keep the temperature low and keep stirring as you cook to avoid burning and for consistent heating of the tapioca.
• Don't forget to temper the eggs with the hot milk before adding to the tapioca. You don't want to curdle the pudding.
• Tapioca pudding will thicken more as it cools, so you can serve it chilled straight from the fridge if you like a thick pudding.

How to Store Tapioca Pudding

If you got a little excited and made too much tapioca pudding, don't fret! It's so easy to store. Just let it sit until it reaches room temperature, then cover with plastic film and refrigerate. Plus, tapioca is one of the few puddings that freeze very well. Freeze in individual, freezer-safe containers. Defrost overnight in the fridge.

Tapioca pudding will keep in the fridge for up to 5 days, and up to 3 months in the freezer.

Variations, Substitutions, and Additions

Tapioca pudding can serve as a canvas for so many other options.

• For a dairy-free version, substitute coconut milk or coconut cream for the milk.
• Reduce the 2 eggs to 1, or omit the eggs for an egg-free version.
• Use a sugar replacer (such as Splenda).
• For a chocolate version, add cocoa powder and/or chocolate chips to the hot pudding.
• Mix in raisins or other dried fruits.
• Garnish with sprinkles of cinnamon, toasted coconut shavings, freshly grated nutmeg, or chopped fruit.

Tapioca Pudding