Tapioca Pudding

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Tapioca Pudding

Prep time

Cook time




  • 1/2 Cup Small Pearl Tapioca
  • 3 Cups Whole Milk
  • 1/4 tsp Salt
  • 2 Eggs
  • 1/2 Cup Sugar
  • 1 tsp Vanilla Extract


  1. Combine tapioca, milk, and salt in 1 1/2 quart pan on medium- high heat. Stir while bringing to a bare simmer.
  2. Lower the heat and cook uncovered, at the lowest possible heat, adding sugar gradually until the tapioca pearls have plumped up and thickened.
  3. Stir occasionally so that the tapioca doesn't stick to the bottom of the pan.
  4. Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).
  5. Return eggs to pan with tapioca. Increase the heat to medium and stir for several minutes until you get a thick pudding consistency.
  6. Do not let the mixture boil or the tapioca egg custard will curdle.
  7. Cool 15 minutes. Stir in vanilla.
  8. Serve either warm or cold.
Tapioca Pudding
Nutrition Facts
Tapioca Pudding
Amount Per Serving
Calories 156 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 53mg 2%
Total Carbohydrates 26g 9%
Sugars 18g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.