Ingredients for Homemade Tapioca Pudding
- Pearl Tapioca
- 2 cups water (for soaking tapioca)
- 4 cups whole milk
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large egg yolks
- 2 large egg whites
- Vanilla Extract
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How to Make Homemade Tapioca Pudding
- In a medium bowl, soak 1/2 cup small tapioca pearls in 2 cups of water overnight.
- Drain the water from the soaked tapioca pearls thoroughly.
- In a double boiler, heat 4 cups of whole milk until it's lukewarm (not cold).
- Stir in 1/4 teaspoon of salt and the drained tapioca pearls.
- Continue heating over low heat, stirring occasionally, until small bubbles appear around the edges of the pan.
- Cover the double boiler, reduce heat to the lowest setting, and cook for 1 hour, stirring occasionally to prevent sticking. Ensure the milk doesn't boil or simmer.
- In a medium mixing bowl, whisk together 3/4 cup granulated sugar and 2 large egg yolks until the mixture is light and pale yellow.
- Gradually whisk in about 1/2 cup of the hot milk mixture into the egg yolk mixture to temper the eggs.
- Pour the tempered egg yolk mixture into the remaining hot milk mixture in the double boiler, stirring constantly.
- Place the double boiler over medium-low heat and cook, stirring continuously, until the tapioca mixture is very thick and creamy, about 15-20 minutes.
- In a separate bowl, beat 2 large egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the hot tapioca mixture.
- Stir in 1 teaspoon of pure vanilla extract.
- Serve warm or chilled. Garnish with a sprinkle of cinnamon or nutmeg (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
69g
Fat
13g
Carbs
10g
