Quick Tapioca Pudding Recipe

4.59 from 12 votes

The best ever, quick tapioca pudding recipe that is ready in only 25 minutes. You'll love the simple vanilla flavor in this old fashioned recipe.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Keyword: pudding, tapioca

Servings:

Calories: 209kcal

In a saucepan over medium heat, stir together the milk, tapioca pearls and sugar. Bring the mixture to a boil, stirring constantly so the milk does not scorch on the bottom of the pan. 3 cups whole milk, 1/2 cup quick cooking tapioca, 1/2 cup granulated sugar
Once the mixture is boiling, reduce the heat to low. Cook and stir for an additional 5 minutes.
Crack the eggs into a bowl and use a fork to whisk them together. 2 large eggs
Remove 1 cup of hot milk mixture. Add two tablespoons of the hot milk mixture into the beaten eggs. Whisk well. Continue to add the hot milk, 2 tablespoons at a time, whisking well with each addition.
Stir the egg mixture back into the saucepan with the hot milk. Cook and stir for 2 minutes over medium heat until the pudding thickens. When it is done it should coat the back of a metal spoon.
Remove the pudding from the heat and stir in the vanilla. 1 teaspoon vanilla extract
Serve hot tapioca, or refrigerate for later and serve cold.

Store leftovers in the fridge in an airtight container.
To freeze, allow the leftovers to cool completely, then place in an airtight container and place in the freezer for up to 6 weeks.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the pudding. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **