Creamy Tapioca with Fruit (Printable Version)

Tender tapioca pearls cooked in vanilla milk, finished with a fresh fruit topping 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

# How To Make:

01 - Place tapioca pearls in a medium saucepan. Add milk and salt, and let soak for 30 minutes.
02 - Heat the saucepan over medium heat. Bring to a gentle simmer, stirring frequently to prevent sticking.
03 - Add sugar and continue cooking, stirring until tapioca pearls become translucent and the mixture thickens, about 15 to 20 minutes.
04 - If using egg yolks, whisk them in a small bowl with a few spoonfuls of the hot tapioca mixture. Gradually stir the tempered yolks back into the saucepan. Cook for 2 to 3 minutes, stirring constantly until thickened.
05 - Remove from heat and stir in vanilla extract.
06 - Pour into serving dishes. Allow to cool slightly, then refrigerate at least one hour for best texture.
07 - Top with fresh fruit just before serving.

# Helpful Hints:

01 -
  • It's foolproof enough for a weeknight but elegant enough to serve when friends drop by.
  • The texture is pure comfort—those pearls have a tender, almost bouncy quality that feels indulgent without being heavy.
  • You can make it dairy-free, egg-free, or with egg yolks for richness depending on what you have on hand.
02 -
  • Stir constantly during cooking or the tapioca will stick to the bottom and burn—burnt pudding tastes acrid and nothing saves it.
  • If you skip the soaking step, your pearls won't cook evenly and you'll end up with some that are hard and some that are mushy, which defeats the whole purpose.
03 -
  • Use a whisk to stir the cooking pudding rather than a spoon—it breaks up clumps and distributes heat more evenly.
  • If your pudding breaks or looks grainy after adding eggs, it means they scrambled; this doesn't happen if you temper them slowly and whisk constantly.
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