Authentic Old Fashioned Tapioca Pudding

Tapioca pudding is one of those timeless desserts that instantly brings back warm, nostalgic memories of home cooking. Made with small pearl tapioca, milk, eggs, and vanilla, this old fashioned pudding is smooth, rich, and delightfully creamy.

Unlike instant tapioca mixes, this recipe uses the traditional pearls that require soaking and slow simmering — the secret to achieving that perfect texture and flavor. Let’s explore how to make this authentic old fashioned tapioca pudding from scratch.

1. Authentic Old Fashioned Tapioca Pudding Recipe

(Yield: 4 Servings)

Ingredients

• ½ cup small pearl tapioca (not instant tapioca)
• 3 ½ cups milk
• ½ cup heavy cream
• ¼ teaspoon kosher salt
• 2 large eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

Step 1: Soak the tapioca pearls

Place the small pearl tapioca in a medium bowl and cover with 2 cups of cold water. Let it soak for about 8 hours or overnight. This allows the pearls to soften and cook evenly. If you’re short on time, you can soak them for at least 1 hour in warm water, though the texture will be slightly different.

Step 2: Drain and prepare the milk mixture

After soaking, drain the tapioca and set aside. In a medium saucepan, combine the milk, heavy cream, and salt. Warm over medium heat, stirring occasionally to prevent scorching, until the mixture is hot but not boiling.

Step 3: Cook the tapioca

Add the drained tapioca pearls to the hot milk mixture. Reduce the heat to low and cook, stirring frequently, for about 15–20 minutes, or until the pearls become translucent and the mixture starts to thicken slightly. Be patient — this slow cooking ensures a smooth, creamy pudding without clumping.

Step 4: Temper the eggs

In a small bowl, whisk together the eggs and sugar until smooth. Gradually pour about ½ cup of the hot tapioca mixture into the egg mixture, whisking constantly. This step, called tempering, prevents the eggs from curdling when added back into the hot pudding.

Step 5: Combine and cook again

Pour the tempered egg mixture back into the saucepan with the tapioca. Continue cooking over low heat for another 5–8 minutes, stirring constantly until the pudding thickens enough to coat the back of a spoon. Avoid boiling at this stage, as high heat can cause the pudding to separate.

Step 6: Add vanilla and cool

Remove the saucepan from the heat and stir in the vanilla extract. Allow the pudding to cool for about 10 minutes before transferring it into serving dishes or a large bowl. You can enjoy it warm or chilled — both are delicious!

Step 7: Chill and serve

For a firmer pudding, cover with plastic wrap (pressing it directly against the surface to prevent a skin from forming) and refrigerate for at least 2 hours. Serve plain or top with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor.

2. Tips for Perfect Old Fashioned Tapioca Pudding

Use small pearl tapioca, not instant.Instant tapioca cooks too fast and doesn’t develop the same creamy, custard-like texture as small pearl tapioca. Always check the label before buying.Soaking is key.Soaking the pearls before cooking ensures they soften properly and prevents a gritty texture. Overnight soaking gives the best results.Stir constantly during cooking.Tapioca pudding can easily stick to the bottom of the pan. Stir frequently with a wooden spoon or silicone spatula, especially near the end of cooking.Don’t rush the tempering process.Tempering the eggs slowly prevents them from scrambling and keeps the pudding smooth. Always whisk continuously when adding the hot mixture to the eggs.Adjust sweetness and thickness to your liking.If you prefer a thicker pudding, cook it a few minutes longer or reduce the milk slightly. For a lighter, creamier pudding, add a touch more milk or cream.Add flavor variations.While the classic version is flavored with vanilla, you can experiment with coconut milk, rum extract, or a pinch of nutmeg for a fun twist.

3. Frequently Asked Questions

Q1: Can I make tapioca pudding without soaking the pearls?

It’s possible, but not recommended. Unsoaked pearls take much longer to cook and may not soften evenly. Soaking ensures even cooking and a better texture.

Q2: Can I use non-dairy milk instead of regular milk?

Yes! You can substitute almond milk, coconut milk, or oat milk. Keep in mind that the flavor and consistency will vary depending on the type of milk used.

Q3: Why did my tapioca pudding turn out runny?

If your pudding is runny, it might not have cooked long enough for the tapioca to fully thicken. Continue cooking gently until the pearls are translucent and the mixture coats the back of a spoon.

Q4: How long does tapioca pudding last?

Stored in an airtight container in the refrigerator, tapioca pudding will last up to 4–5 days. Stir before serving, as it can thicken more after chilling.

Q5: Can I freeze tapioca pudding?

Freezing is not ideal — it can alter the texture and make it watery when thawed. It’s best enjoyed fresh or within a few days of preparation.

4. Nutrition Information

This authentic old fashioned tapioca pudding recipe delivers pure comfort in every spoonful. The combination of creamy milk, delicate tapioca pearls, and a hint of vanilla creates a dessert that feels both rustic and elegant. Whether you serve it warm on a chilly evening or chilled as a refreshing treat, it’s sure to become a family favorite.