Instructions

1. Soak the Tapioca Pearls

• Rinse tapioca pearls in a fine-mesh strainer under cold water.

  Advertisement:

• Transfer to a bowl, cover with water, and soak for 45–60 minutes (they’ll expand and soften).

2. Cook the Tapioca & Milk Mixture

• In a medium saucepan, combine milk and ¾ cup sugar.

• Bring to a gentle boil over medium heat, stirring occasionally.

• Drain soaked tapioca and add to the milk.

  Advertisement:

• Reduce heat to low simmer, stirring frequently, for 15–20 minutes until pearls are tender and mixture thickens slightly.

3. Temper the Eggs

• In a separate bowl, whisk eggs and remaining 1 cup sugar until smooth.

• Slowly drizzle about ½ cup of the hot milk mixture into the eggs, whisking constantly to prevent scrambling.

• Gradually add a little more until the eggs are warmed.

  Advertisement:

4. Thicken the Pudding

• Pour the tempered egg mixture back into the saucepan.

• Cook on low heat, stirring constantly, until the pudding thickens (3–5 minutes). Do not boil.

• Remove from heat and stir in vanilla extract.

5. Chill & Serve

• Pour into a serving dish or individual cups.

• Press plastic wrap directly on the surface to prevent a skin from forming.

  Advertisement:

• Refrigerate for at least 2 hours (or until fully set).

• Serve chilled with your favorite toppings!

Tips for Success

 Texture Control – For softer pearls, soak longer; for more chew, reduce soaking time.
 Dairy-Free Swap – Use coconut milk for a tropical twist.
 Extra Creamy – Stir in 2 tbsp heavy cream at the end for added richness.

Storage

• Fridge: Keep covered for up to 3 days.

  Advertisement:

• Freezing? Not recommended—tapioca pearls may harden.

Enjoy this old-fashioned favorite—a spoonful of creamy, dreamy comfort in every bite!