The HH LOVES himself some tapioca pudding, so awhile back, while doing a bulk run at Winco, I decided to pick some up. Since tapioca is not something I have readily on hand usually, I sometimes forget how much he loves it. His little eyes totally lit up when I told him I had made it. Mental note: gotta try to remember to make it for him more often.
I have used this simple tapioca recipe for years. It’s tasty warm or chilled–however you prefer.
- 3 cups whole milk
- 1/2 cup quick-cooking tapioca
- 1/2 cup white sugar
- 1/4 tsp. salt
- 2 eggs, beaten
- 1 tsp. vanilla
In a large saucepan, stir together the milk, tapioca, sugar and salt. Bring the mixture to a boil, stirring constantly. Reduce to low heat and stir for 5 additional minutes. Whisk one cup of the hot milk mixture into the beaten eggs. Add the milk mixture to the eggs 2 tbsp. at a time, so that it doesn’t cook the eggs. Whisking well each time. Stir the resulting egg/milk mixture back into the saucepan and bring to a simmer on medium-low heat. Cook, stirring constantly, for another 2 minutes, or until the pudding evenly coats the back of a metal spoon. Remove the pan from heat and stir in the vanilla.
Transfer mixture into serving bowls and serve warm, or refrigerate for several hours if you like it cold.
I hope you enjoy it as much as the HH!
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