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Creamy vanilla tapioca pudding served in a glass bowl
Creamy, homemade tapioca pudding

Classic Vanilla Bean Tapioca Pudding

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
Tapioca pudding is a suspension of gelatinized starch spheres in a custard base. The cooking process involves hydrating the dried cassava root starch (tapioca) until it swells and becomes translucent. The use of whole milk and vanilla bean provides the fat and aromatic compounds necessary to coat the starch pearls, preventing them from clumping into a solid mass.
🕒 Prep Time 10 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy Saucepan: Tapioca burns easily. A thin pan will scorch the milk. Stir constantly.
  • Whisk: To prevent clumps and keep the pearls suspended.

Allergen Information

⚠️ Dairy

Instructions

1 ✓

Hydrate pearls.

Tip: Soaking ensures even cooking. Without it, the exterior of the pearl gelatinizes before the hard starch center hydrates, leading to uneven texture.
2 ✓

Cook slowly with constant agitation.

Tip: Starch settles and burns easily (scorching). Constant stirring distributes heat and keeps the pearls suspended until the mixture thickens.
3 ✓

Finish cooking.

Tip: The pudding will exhibit significant retrogradation (thickening) as it cools; remove from heat while still slightly fluid.

Recipe FAQ

Can I use instant tapioca?
Yes, but the texture is different. Reduce cooking time significantly.
Vegan?
Use coconut milk or almond milk. Omit the egg yolk.
Storage?
It thickens in the fridge. Stir in a little milk to loosen it up before serving.

Ingredients

  • 0.5 cup Small Pearl Tapioca (not instant)
  • 2.5 cups Whole Milk
  • 0.75 cup Water (for soaking)
  • 0.3 cup Sugar
  • 1 bean Vanilla (split and scraped)
  • 1 pinch Salt
  • 1 large Egg Yolk (tempered, optional for richness)