Tapioca Pudding is a timeless and old-fashioned dessert! This is a quick and simple recipe that does not require overnight soaking and can be ready in under 30 minutes!
While it may not be the most attractive dessert to ever grace your computer screen, Tapioca Pudding is a classic favorite for so many people. With its unique, bubbly texture, it’s a little different than some smoother pudding recipes you might have enjoyed, like banana pudding or chocolate pudding!
Tapioca Pudding Recipe
Did you grow up enjoying Tapioca pudding? My grandmother made it often on Sundays (along with her other classic desserts, including ambrosia salad and oatmeal cookies), but I never realized how easy grandma’s tapioca pudding recipe was to make! This recipe uses instant tapioca so you can have dessert ready in under 30 minutes (no overnight soaking required).
This makes a great dessert served either warm or cold. While Tapioca is wonderful when served plain without toppings, I often like to top mine off with a swirl of whipped cream and a handful of fresh raspberries. Optional, but delicious!
What is Instant Tapioca?
Instant tapioca is simply tapioca that has been processed into finer pieces.
Other varieties of tapioca (small pearl or large pearl) typically require long periods of soaking (some as long as 12 hours!), but instant tapioca needs only 5 minutes. That’s what makes this a 30-minute tapioca pudding!
What are the Clear Balls in Tapioca Pudding?
Really, what are the things in tapioca pudding?? That’s actually the tapioca! As it cooks, the tapioca granules that you added to the mixture will soften and swell. This will give the tapioca pudding that soft, bubbly, and unique texture that’s the hallmark of tapioca pudding.
Tapioca really doesn’t have any flavor on its own. You’ll get the flavor from the milk, cream, sugar, salt, and vanilla. Rather than flavoring, the main purpose of the tapioca is to thicken your pudding and provide that signature texture.
What is Tapioca Pudding Made out of?
The ingredients in Tapioca Pudding are actually pretty simple and straightforward. You will need:
- Minute or Instant Tapioca
- Milk
- Heavy Cream
- Sugar
- One egg (large)
- A dash of sea salt
- Pure Vanilla Extract
Combine all of these ingredients (except for the vanilla) in a saucepan and let them sit for 5 minutes (this 5-minute rest will take care of soaking the instant tapioca). Bring the ingredients to a boil over medium heat. Once the mixture has come to a boil and begun to thicken, remove from heat and stir in the vanilla extract.
The tapioca pudding may still seem thin and runny immediately after leaving the stovetop, but it will continue to thicken as it cools. Make sure that you immediately transfer to a serving dish and cover the surface with a piece of plastic wrap. The plastic wrap will prevent a skin from forming.
If you’d like, you can add 1/2 cup raisins to your pudding along with the vanilla extract. Many folks like to soak the raisins, while cooking the pudding, in 2 Tablespoons of rum for a bit of extra flavor.
More Pudding Based Recipes You’ll Love
- Creamy Rice Pudding – my husband’s fave!
- Cranberry White Chocolate Chip Pudding Cookies
- Cake Donut Bread Pudding – fun twist!
- Vanilla Pudding Fruit Salad – fresh and delicious
- Easy Bread Pudding – traditionally yummy!
Now that you know how to make tapioca pudding, you’ll want to make it every Sunday too!
Tapioca Pudding
Ingredients
- 2 ¼ cups milk
- ½ cup heavy whipping cream
- 3 tablespoons instant tapioca
- 6 tablespoons granulated sugar
- 1 large egg beaten
- ⅛ teaspoon sea salt
- 1 ½ teaspoons vanilla extract
- ½ cup raisins optional
Instructions
- Combine milk, heavy cream, tapioca, sugar, egg, and salt in a medium-sized saucepan. Whisk well then allow to sit undisturbed for 5 minutes.
- Place on stovetop over medium heat and, whisking constantly, bring mixture to a boil (this will take several minutes).
- Continue to boil while whisking for an additional minute then remove from heat and stir in vanilla extract (and raisins if using).
- Pour into a (heatproof) serving dish and cover with plastic wrap, making sure the plastic wrap is touching the entire surface of the tapioca pudding (this will prevent a skin from forming while the pudding cools).
- Allow to cool for 20 minutes before uncovering and serving. Tapioca pudding is excellent served either warm or chilled, so store uneaten tapioca in the refrigerator in an airtight container and serve leftovers cold.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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I had extra heavy whipping cream that I didn’t want to waste. Decided to try this recipe. I don’t think I will ever make it without the heavy whipping cream again.
I’m not a massive fan, so I make it for my husband (tapioca and rice pudding, his favorites). This recipe has made me a fan! What a lovely creaminess!
I do add unsweetened shredded coconut to his tapioca, another favorite.