Creamy Tapioca Sweet Dessert (Printer-friendly)

Tender tapioca pearls gently cooked in vanilla milk, served with fresh mixed berries topping.

# What You’ll Need:

→ Tapioca Mixture

01 - 1/2 cup small pearl tapioca
02 - 2 1/2 cups whole milk or dairy-free alternative
03 - 1/4 teaspoon salt

→ Sweetener and Flavor

04 - 1/3 cup granulated sugar
05 - 1 teaspoon pure vanilla extract

→ Finish and Topping

06 - 2 large egg yolks (optional, for richness)
07 - 1 cup fresh mixed berries or sliced fruit (e.g., strawberries, mango, kiwi)

# Directions:

01 - Combine tapioca pearls, milk, and salt in a medium saucepan. Allow to soak for 30 minutes.
02 - Place saucepan over medium heat and bring to a gentle simmer, stirring frequently to prevent sticking.
03 - Add sugar and continue to cook while stirring until tapioca pearls become translucent and the mixture thickens, about 15 to 20 minutes.
04 - If using egg yolks, whisk them in a small bowl with several spoonfuls of hot tapioca mixture. Gradually stir this mixture back into the saucepan. Cook for 2 to 3 minutes, stirring constantly until thickened.
05 - Remove from heat and stir in vanilla extract. Pour into serving dishes, cool slightly, then refrigerate at least 1 hour for best texture.
06 - Just before serving, top pudding with fresh mixed berries or sliced fruit.

# Expert Tips:

01 -
  • It comes together in less than an hour but tastes like you spent all day on it.
  • The pudding is naturally gluten-free and easily adaptable if you're avoiding dairy, so almost everyone at your table can enjoy it.
  • Fresh fruit on top means you get brightness and texture in every spoonful, cutting through the richness perfectly.
02 -
  • Stir constantly once the tapioca starts cooking—even a few minutes of not paying attention and the bottom can catch and scorch, ruining the whole batch.
  • If your pudding seems too thick after chilling, a splash of cold milk whisked in will thin it back to creamy; if it's too thin, a few more minutes over low heat with the lid off will help it set.
03 -
  • If you forget to soak the tapioca ahead of time, go ahead and cook it anyway—it just takes an extra 10 minutes of gentle simmering to become tender, though the soaking method gives slightly better results.
  • The egg yolks are optional, but if you want to use them, have them ready before you start cooking, because once the tapioca is done, you need to work quickly and confidently to temper them without scrambling.
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