Cooks of all ages will like making this dish because it is simple, sweet, inexpensive, and easy.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Ingredients
- 3 cups whole milk
- ½ cup quick-cooking tapioca
- ½ cup white sugar
- ¼ teaspoon salt
- 2 eggs, beaten
- ½ teaspoon vanilla extract
Instructions
- Mix milk, tapioca, sugar, and salt together in a medium saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of hot milk mixture into beaten eggs, 2 tablespoons at a time, until incorporated. Stir egg mixture back into tapioca mixture until well combined. Bring to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from heat and stir in vanilla.
- Serve hot or pour into serving dishes and refrigerated for several hours until cold.
Reviews
Thank you for your excellent explanation.. I saw another site where the “old fashioned” recipe had to go in a slow cooker. for 5 hours. Yikes!
Great recipe! For years I followed the directions on the box and ALWAYS got “Tapioca Soup”! It never resulted in a creamy pudding. This recipe does take a little time, but it is definitely worth the effort! At last: a real tapioca PUDDING!!!
This is a great pudding recipe. I changed one thing based on my grandmother’s recipe: I separated the eggs, and followed the recipe instructions to add them to the pudding. Then I used the egg whites to make a meringue (adding 1 T sugar per 2 egg whites.) While the pudding is still hot, I folded the meringue into the pudding mixture. Makes a great fluffy pudding!
You have to be patient but very easy to make. Delicious
I needed this dairy free and refined sugar free, so I used oat milk and sucanat, and it turned out delicious (even though I forgot the vanilla, oops!)
Loved it. Nice dessert.
This is the worse recipe I’ve ever used from Allrecipes. You could stand a spoon in it and was like rubber. Followed the directions as written. The amount of tapioca was ridiculous.
Better recipe than the box. Box recipe was too little tapioca. This recipe better, but WAY too much salt. Start with a pinch.
Very similar to Mom’s old recipe, with the same result. My tapioca was unknown, but tiny, so I did a quick 30 min soak right in the milk. Happily, the pearls had just the right amount of chew for a pleased family.
I absolutely loved this recipe! I only put one egg in since I tried this recipe twice. Two eggs was way too overpowering for my taste so I lowered it to one and the pudding came out absolutely perfect. I love the taste, texture, and everything! Thank you!
just like grandma used to make!
Creamy and delicious!
Delish. Made with 3 cups of half n half because I wanted to use it up. Asking myself why don’t I make this more often. Not difficult, a little stirring, and voila!
The classics are always good and this is no exception. Easy, creamy and yummy!
It was extremely easy to make. I was cooking on a gas range, which I am unaccustomed to so I think I may have curled the milk.
OMG this is the most awesome pudding . I used 2% milk and it is so good .I will make this again for sure and it was so easy.
This recipe seems to have worked. It is slightly different than the one on the tapioca box. Yummy. Thanks so much. Hurray. It was a fun hour, making this.
This recipe is almost exactly the same as all the others online, with one exception. The directions say to bring to a simmer and simmer 2 minutes, AFTER the eggs are added. When my pudding came out disappointingly yucky I searched other recipes online. All other recipes say to warm gently but explicitly state “do not boil” after the eggs are added. All Recipes is usually my go to for finding an authentic rendition of favorite desserts and baked goods. But this one failed me. Boiling the pudding after the eggs were added ruined it. So sad.
The video says 1/4 cup of salt rather than 1/4 teaspoon salt! My 4-year old son and I are pretty disappointed!
I recently made this recipe but doubled the recipe to equal 12 servings. My tapioca pudding turned out really runny and I’m not sure what I did wrong. I have made this several times before and I’ve never had it be runny like this actually most of the time I did make it, it turned out really thick! It still tastes delicious but the consistency is not what I really wanted.
My husband loves tapioca, and I make a batch every week. This time I tried to cut down and added only one egg because last batch, once it had cooled down, seemed to produce a bit of water…..but it might also have been because I used a stick blender to whip the egg whites.