Old Fashioned Tapioca Pudding

Indulge in the creamy nostalgia of Old Fashioned Tapioca Pudding, a timeless dessert that’s as comforting as it is delicious. Made with small pearl tapioca, whole milk, and a hint of vanilla, this classic recipe achieves the perfect balance of rich, custard-like texture and airy lightness, thanks to a whipped egg white folded into the warm pudding. Simple yet satisfying, the pudding is gently cooked until the pearls become wonderfully soft and translucent, then chilled to perfection. With the warm notes of vanilla and just the right amount of sweetness, this traditional tapioca pudding is the ultimate make-ahead dessert—ideal for family gatherings or a cozy night in. Serve it on its own or with a dollop of whipped cream for a sweet touch of old-fashioned charm!

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups milk (whole milk preferred)
• 1/3 cup granulated sugar
• 2 pieces large egg yolks
• 1 piece large egg white
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Directions

Step 1

Soak the tapioca pearls: Place the tapioca in a medium bowl and cover with 1 cup of water. Let it soak for 30 minutes, then drain using a fine-mesh strainer.

Step 2

Heat the milk: In a medium saucepan, bring 2 1/2 cups of milk to a gentle simmer over medium heat. Stir occasionally to prevent scorching.

Step 3

Cook the tapioca: Add the soaked tapioca pearls to the saucepan with milk. Reduce heat to low and cook, stirring frequently, for about 10-15 minutes or until the pearls become translucent and soft.

Step 4

Prepare the egg mixture: In a separate bowl, whisk together the egg yolks, sugar, salt, and the remaining 1/2 cup of milk until well combined.

Step 5

Temper the eggs: Gradually add about 1/2 cup of the hot tapioca mixture to the egg mixture while whisking constantly. This prevents the eggs from curdling.

Step 6

Combine everything: Slowly pour the tempered egg mixture back into the saucepan with the tapioca, stirring constantly. Cook over medium-low heat for another 5-7 minutes, or until the pudding thickens. Avoid boiling.

Step 7

Whip the egg white: In a clean bowl, beat the egg white to soft peaks. Gently fold the whipped egg white into the hot pudding for a light, airy texture.

Step 8

Finish with vanilla: Remove the pudding from heat and stir in the vanilla extract.

Step 9

Cool and serve: Transfer the pudding to serving dishes. Let it cool at room temperature, then refrigerate for at least 2 hours. Serve chilled.

Nutrition Facts

Serving size	990.6 grams (990.6g)

Amount per serving	% Daily Value*
Calories	1270

Total Fat 33.10g	42%
Saturated Fat 18.20g	91%
Polyunsaturated Fat NaNg
Cholesterol 440mg	147%
Sodium 662mg	29%
Total Carbohydrate 211.10g	77%
Dietary Fiber 1.10g	4%
Total Sugars 107.60g
Protein 33.20g	66%

Vitamin D 408IU	2040%
Calcium 899mg	69%
Iron 3mg	16%
Potassium 1080mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.4%

Protein: 10.4%

Carbs: 66.2%