Creamy Tapioca Dessert (Printable)

Tender tapioca pearls cooked in vanilla milk, topped with fresh mixed berries for a creamy dessert.

# What You'll Need:

→ Tapioca Mixture

01 - 1/2 cup small pearl tapioca
02 - 2 1/2 cups whole milk (or dairy-free alternative)
03 - 1/4 teaspoon salt

→ Sweetener and Flavor

04 - 1/3 cup granulated sugar
05 - 1 teaspoon pure vanilla extract

→ Finish and Topping

06 - 2 large egg yolks (optional)
07 - 1 cup fresh mixed berries or sliced fruit

# Step-by-Step:

01 - Combine tapioca pearls, milk, and salt in a medium saucepan; soak for 30 minutes.
02 - Heat over medium, stirring frequently to avoid sticking, bringing to a gentle simmer.
03 - Add sugar and cook, stirring until tapioca pearls become translucent and mixture thickens, about 15 to 20 minutes.
04 - If using, whisk egg yolks with several spoonfuls of hot tapioca mixture; gradually stir back into the saucepan and cook 2 to 3 minutes until thickened, stirring constantly.
05 - Remove from heat and stir in vanilla extract.
06 - Transfer pudding to serving dishes, cool slightly, then refrigerate at least 1 hour for best texture.
07 - Top pudding with fresh mixed berries or sliced fruit just before serving.

# Expert Advice:

01 -
  • It's nearly impossible to mess up, even if you're distracted by life happening around you.
  • The pudding feels indulgent without any pretense, and it's naturally gluten-free and vegetarian.
  • You can make it hours ahead and let the fridge do the work while you attend to other things.
02 -
  • Stirring frequently is not optional, especially in the first 10 minutes, because lazy stirring allows starch to settle and create lumps that don't disappear.
  • The pudding will continue to thicken as it cools, so if it looks slightly loose when you remove it from heat, that's actually correct.
03 -
  • Let the soaking step happen while you do something else, and use that time to prep your fruit so the final assembly is effortless.
  • If you accidentally let the heat get too high and the pudding develops a slightly grainy texture, strain it through a fine mesh sieve into serving dishes and nobody will ever know.
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