Go Back
fluffy-tapioca-pudding-in-an-old-blue-crock-dish-and-in-a-small-mason-jar-with-blueberries-all-around-4.jpg
KeepItSimpleAnnaSue

Fluffy Tapioca Pudding from Scratch

Sometimes people can’t get past the texture, but this fluffy tapioca pudding recipe won't disappoint. Give this creamy vanilla goodness a fair chance.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • 2 eggs, separated
  • 12 tbsp. sugar, divided
  • 6 tbsp. minute tapioca
  • 4 cups milk (2% or whole)
  • 2 tsp. vanilla

Equipment

  • Mixer

Method
 

  1. Beat two egg whites in a medium sized bowl with a mixer using the highest speed until the whites are foamy.  Put the egg yolks in a medium sized sauce pan for later.
  2. Slowly add in 6 tablespoons of sugar until peaks form.  I like to use the beaters to check the peaks.  If you touch the beater on the top of the egg whites and pull up quickly, the egg white and sugar mixture should make a pointy peak that goes up higher than the rest of the egg white and sugar mixture.
    sugar-being-poured-into-egg-whites-for-fluffy-tapioca-pudding-.jpg
  3. In the saucepan with the two eggs yolks, mix in 6 tablespoons of tapioca, 4 cups of milk, and 6 tablespoons of sugar.
  4. Let this sit for 5 minutes to soften the tapioca. Don't turn on the heat during this time.
  5. Bring the tapioca, milk, sugar, and egg yolk mixture to a full boil over MEDIUM heat.  Stir this constantly.  You will want to rush this process if you are like me. Don’t do it!  If you turn up the heat, you could burn the milk. It also doesn’t have a chance to thicken properly if you don’t take the time you need to here.
  6. Remove it from the heat when it comes to a full boil that doesn’t stop boiling when stirred.
  7. Fold in the egg white and sugar mixture.  Try not to over mix on this step.
  8. Stir in 2 teaspoons of vanilla.
  9. You can eat it right away...just don't burn your mouth.
    fluffy-tapioca-pudding-of-a-cooling-rack-in-a-pan.jpg
  10. Leave it out to cool for about 20-30 minutes. You can eat it or refrigerate it at that time. I love it cold!
    fluffy-tapioca-pudding-in-an-old-blue-crock-dish-and-in-a-small-mason-jar-with-blueberries-all-around-1.jpg

Notes

What tips would you give a beginner?
I like using milk that is either 2% or higher.  Make sure you SLOWLY add in the sugar to the foamy egg whites.  They will peak better that way.  Don’t rush the heating process.  This will take around 20 minutes.  If you turn up the heat, you could burn the milk. It also doesn’t have a chance to thicken properly if you don’t take the time you need to here.
Should I eat this warm or cold?
You can eat this when it is warm or cold.  Cold is my favorite way! I usually eat a small bowl when it is warm, and then dig in later that day or the next day when it is fully chilled.  Either way, you need to refrigerate it.  It stores well in the fridge for a couple of days.  We have found that after the second day, it starts to get a little runny.   
How should I store it? 
You can leave it out to cool for about 20-30 minutes.  You can eat it warm at that time.  It will be good sitting out for about an hour, but then you will want to keep it refrigerated after that.