No Fluff Tapioca Pudding Recipe

Say goodbye to lumpy, eggy tapioca pudding! This recipe delivers the creamiest, richest, and most intensely satisfying tapioca pudding you've ever tasted – without the fuss of beaten egg whites. This dreamy dessert is incredibly thick and dense, boasting a flavor that rivals even the most decadent versions. While the original recipe calls for a vanilla bean for unparalleled depth, you can easily substitute vanilla extract and still achieve amazing results. Get ready to experience tapioca pudding perfection!

Prep Time 15 mins

Cook Time 65 mins

Calories 326.3 kcal

Protein 20g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for No Fluff Tapioca Pudding

3 cups whole milk
1/2 cup small pearl tapioca
Egg (not used in recipe)
1/4 teaspoon salt
1/2 cup granulated sugar
1 teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon ground nutmeg
Cinnamon (not used in recipe)
1 tablespoon unsalted butter

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this No Fluff Tapioca Pudding? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make No Fluff Tapioca Pudding

In a medium saucepan, combine tapioca pearls, milk, sugar, salt, and butter.
Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
Once boiling, reduce heat to low, cover, and simmer for 45-50 minutes, or until the tapioca pearls are translucent and the pudding has thickened significantly. Stir occasionally to prevent scorching.
Remove from heat and stir in vanilla bean paste or extract (and nutmeg, if using).
If using a vanilla bean, let the pudding steep for 10-15 minutes before serving to allow the flavor to fully infuse.
Pour the pudding into individual serving dishes or a larger bowl. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the pudding to fully set and the flavors to meld.
Serve chilled and enjoy your incredibly creamy and delicious no-fluff tapioca pudding!