18 Delicious Tapioca Pudding Recipes Creamy

Dive into the creamy, dreamy world of tapioca pudding with our roundup of 18 irresistible recipes! Whether you’re craving a classic comfort dessert or eager to try a modern twist, these delightful variations promise to satisfy your sweet tooth. Perfect for any occasion, from cozy family dinners to festive gatherings, there’s a tapioca pudding here for everyone. Let’s get spoon-deep into these luscious creations—your next favorite treat awaits!

Classic Vanilla Tapioca Pudding

There’s something incredibly comforting about a bowl of Classic Vanilla Tapioca Pudding, with its creamy texture and sweet vanilla aroma. It’s a simple dessert that feels like a warm hug.

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract

Instructions

1. Soak the 1/2 cup small pearl tapioca in 1 cup of the whole milk for 30 minutes in a medium saucepan.
2. After soaking, add the remaining 2 cups of whole milk and 1/4 teaspoon salt to the saucepan. Bring to a simmer over medium heat, stirring frequently.
3. In a separate bowl, whisk together the 2 large eggs and 1/2 cup granulated sugar until well combined.
4. Slowly add about 1/2 cup of the hot tapioca mixture to the egg mixture, whisking constantly to temper the eggs.
5. Pour the tempered egg mixture back into the saucepan, stirring continuously. Cook over low heat for about 5 minutes, until the pudding thickens slightly.
6. Remove from heat and stir in the 1 teaspoon pure vanilla extract. Let the pudding cool for 15 minutes before serving; it will continue to thicken as it cools.

This pudding stands out for its delightful chewiness from the tapioca pearls, paired perfectly with the smooth, custard-like base. It’s a nostalgic treat that’s both satisfying and surprisingly easy to make.

Tip: For an extra touch of luxury, top with a dollop of whipped cream and a sprinkle of cinnamon before serving.

Chocolate Tapioca Pudding

There’s something irresistibly comforting about a bowl of creamy Chocolate Tapioca Pudding, especially when it’s homemade with love and a sprinkle of nostalgia.

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/4 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 large egg

Instructions

1. In a medium saucepan, soak the tapioca pearls in the whole milk for 30 minutes.
2. After soaking, whisk in the unsweetened cocoa powder, granulated sugar, and salt until well combined.
3. Cook the mixture over medium heat, stirring constantly, until it comes to a simmer.
4. Reduce the heat to low and continue to cook, stirring frequently, for about 15 minutes or until the tapioca pearls are translucent and the pudding has thickened.
5. In a small bowl, beat the egg lightly. Gradually whisk in about 1/2 cup of the hot pudding mixture to temper the egg.
6. Return the tempered egg mixture to the saucepan and cook for an additional 2 minutes, stirring constantly.
7. Remove from heat and stir in the vanilla extract.
8. Let the pudding cool slightly before serving, or chill in the refrigerator for a firmer texture.

This Chocolate Tapioca Pudding stands out with its delightful chewiness and deep chocolate flavor, making it a perfect dessert for those who love texture in their sweets.

Tip: For an extra chocolatey twist, sprinkle some chocolate shavings on top before serving.

Coconut Milk Tapioca Pudding

There’s something incredibly comforting about a bowl of creamy Coconut Milk Tapioca Pudding, especially when it’s made from scratch with just a handful of ingredients.

Ingredients

• 1/2 cup small pearl tapioca
• 2 cups water
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl, soak the tapioca pearls in 2 cups of water for at least 30 minutes. They will expand slightly.
2. Transfer the soaked tapioca and water to a medium saucepan. Add the coconut milk, sugar, and salt. Stir to combine.
3. Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking. Once boiling, reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the tapioca pearls are translucent and the pudding has thickened.
4. Remove from heat and stir in the vanilla extract. Let the pudding cool for 5 minutes before serving warm, or chill in the refrigerator for at least 2 hours for a cold dessert.

The magic of this pudding lies in its texture—chewy tapioca pearls swimming in a silky, coconut-infused custard. It’s a delightful contrast that makes each spoonful exciting.

Tip: For an extra touch of indulgence, top with fresh mango slices or a sprinkle of toasted coconut flakes before serving.

Strawberry Tapioca Pudding

Nothing says comfort like a bowl of creamy Strawberry Tapioca Pudding, a delightful twist on the classic dessert that’s bursting with fresh berry flavor.

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/4 teaspoon salt
• 2 large eggs, separated
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and sliced

Instructions

1. In a medium saucepan, soak tapioca in milk with salt for 30 minutes.
2. After soaking, bring the mixture to a simmer over medium heat, stirring frequently, until tapioca pearls are translucent, about 15 minutes.
3. In a small bowl, whisk egg yolks with 1/4 cup sugar. Gradually whisk in 1/2 cup of the hot tapioca mixture to temper the yolks.
4. Return the yolk mixture to the saucepan and cook over low heat, stirring constantly, until thickened, about 2 minutes.
5. Remove from heat and stir in vanilla extract.
6. In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
7. Gently fold beaten egg whites into the tapioca mixture until well combined.
8. Divide the pudding among serving dishes and chill for at least 2 hours.
9. Top with fresh strawberries before serving.

The magic of this pudding lies in the fluffy texture from the folded egg whites, making each spoonful light yet satisfying.

Tip: For an extra burst of strawberry flavor, mash a few berries and swirl them into the pudding before chilling.

Mango Tapioca Pudding

Dive into the tropical flavors of this Mango Tapioca Pudding, a creamy dessert that’s as refreshing as it is satisfying.

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 ripe mangoes, peeled and diced
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan, soak the 1/2 cup small pearl tapioca in 3 cups whole milk for 30 minutes.
2. After soaking, add 1/2 cup sugar and 1/4 teaspoon salt to the saucepan. Stir to combine.
3. Cook over medium heat, stirring constantly, until the mixture comes to a simmer. Reduce heat to low and continue to cook, stirring occasionally, for about 15 minutes or until the tapioca pearls are translucent.
4. Remove from heat and stir in the diced mangoes and 1 teaspoon vanilla extract. Let the pudding cool slightly before transferring to individual serving dishes.
5. Chill in the refrigerator for at least 2 hours before serving.

The magic of this pudding lies in the contrast between the creamy tapioca and the bright, fruity bursts of mango, making it a perfect dessert to brighten up any day.

Tip: For an extra touch of elegance, garnish with thin mango slices or a sprinkle of toasted coconut before serving.

Pumpkin Spice Tapioca Pudding

Warm up your autumn evenings with this creamy Pumpkin Spice Tapioca Pudding, a delightful twist on the classic dessert that’s both comforting and surprisingly easy to make.

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/2 cup pumpkin puree
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, soak the tapioca pearls in milk for 30 minutes.
2. After soaking, add the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and salt to the saucepan.
3. Cook over medium heat, stirring constantly, until the mixture comes to a simmer. Reduce heat to low and continue cooking for about 15 minutes, stirring occasionally, until the tapioca pearls are translucent and the pudding has thickened.
4. Remove from heat and let cool slightly before serving. The pudding will continue to thicken as it cools.

This pudding stands out with its perfect balance of creamy texture and warm pumpkin spice flavor, making it an irresistible treat that’s just as enjoyable warm or chilled.

Tip: For an extra indulgent touch, top with a dollop of whipped cream and a sprinkle of cinnamon before serving.

Banana Tapioca Pudding

Banana Tapioca Pudding is a creamy, comforting dessert that brings a tropical twist to your table with its delightful banana flavor and chewy tapioca pearls.

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/4 teaspoon salt
• 2 large eggs, beaten
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed

Instructions

1. Soak the tapioca pearls in 1 cup of water for 30 minutes, then drain.
2. In a medium saucepan, combine the soaked tapioca, 3 cups whole milk, and 1/4 teaspoon salt. Bring to a boil over medium heat, stirring constantly.
3. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the tapioca is translucent.
4. In a separate bowl, whisk together 2 large eggs and 1/2 cup granulated sugar. Gradually stir in 1 cup of the hot tapioca mixture to temper the eggs.
5. Pour the egg mixture back into the saucepan, stirring continuously. Cook over low heat for 2 minutes until the pudding thickens.
6. Remove from heat and stir in 1 teaspoon vanilla extract and 2 mashed bananas until well combined.
7. Let the pudding cool slightly before serving, or chill in the refrigerator for a firmer texture.

The magic of this pudding lies in the contrast between the creamy base and the playful texture of tapioca pearls, making each spoonful a delightful surprise.

Tip: For an extra layer of flavor, top with a sprinkle of cinnamon or a dollop of whipped cream before serving.

Blueberry Tapioca Pudding

There’s something wonderfully nostalgic about Blueberry Tapioca Pudding, a creamy dessert that’s both comforting and bursting with fruity flavor. Perfect for those who love a sweet treat with a bit of texture!

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/4 teaspoon salt
• 2 large eggs, separated
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Instructions

1. Soak the tapioca pearls in 1 cup of water for 30 minutes; drain.
2. In a medium saucepan, combine the soaked tapioca, milk, and salt. Bring to a simmer over medium heat, stirring occasionally, then reduce heat to low and cook for 15 minutes, stirring frequently to prevent sticking.
3. In a small bowl, whisk the egg yolks with 1/4 cup of sugar. Gradually whisk in 1/2 cup of the hot tapioca mixture to temper the eggs, then return everything to the saucepan. Cook for 2 more minutes, stirring constantly.
4. Remove from heat and stir in the vanilla extract. Let cool slightly.
5. In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form. Gently fold the whipped egg whites into the tapioca mixture.
6. Fold in the blueberries, then divide the pudding among serving dishes. Chill for at least 2 hours before serving.

The whipped egg whites give this pudding an airy lightness, while the blueberries add a fresh, juicy pop in every bite.

Tip: For an extra burst of blueberry flavor, drizzle a little blueberry syrup over the top before serving.

Lemon Tapioca Pudding

Brighten up your dessert menu with this creamy Lemon Tapioca Pudding, a refreshing twist on the classic that’s sure to delight with its zesty flavor and delightful texture.

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/2 cup granulated sugar
• 2 large eggs, separated
• 1/4 teaspoon salt
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan, soak the tapioca pearls in the whole milk for 30 minutes.
2. After soaking, add the granulated sugar and salt to the saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a simmer.
3. In a small bowl, whisk the egg yolks. Gradually whisk in 1/2 cup of the hot tapioca mixture to temper the yolks, then stir the yolk mixture back into the saucepan.
4. Continue to cook, stirring constantly, for about 5 minutes until the pudding thickens slightly. Remove from heat.
5. Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
6. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the pudding to lighten the texture.
7. Transfer the pudding to serving dishes and chill for at least 2 hours before serving.

The magic of this pudding lies in the balance between the creamy tapioca and the bright, citrusy punch of lemon, making it a perfect palate cleanser or a light dessert to end any meal.

Tip: For an extra touch of elegance, garnish with a sprinkle of lemon zest or a dollop of whipped cream before serving.

Matcha Green Tea Tapioca Pudding

Dive into the creamy, dreamy world of Matcha Green Tea Tapioca Pudding, a delightful twist on the classic dessert that’s both refreshing and indulgent.

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/2 cup granulated sugar
• 2 tbsp matcha green tea powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Soak the tapioca pearls in 1 cup of water for 30 minutes, then drain.
2. In a medium saucepan, combine the soaked tapioca, 3 cups whole milk, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally.
3. Reduce heat to low and cook for 15 minutes, stirring frequently, until the tapioca is translucent and the mixture has thickened.
4. Whisk in 1/2 cup granulated sugar and 2 tbsp matcha green tea powder until fully dissolved and no lumps remain.
5. Remove from heat and stir in 1 tsp vanilla extract.
6. Divide the pudding among serving dishes and chill in the refrigerator for at least 2 hours before serving.

The vibrant matcha not only gives this pudding its stunning green hue but also a subtle bitterness that perfectly balances the sweetness, making each spoonful a complex flavor experience.

Tip: For an extra touch of elegance, dust the top of each pudding with a little extra matcha powder before serving.

Caramel Tapioca Pudding

There’s something irresistibly comforting about a bowl of caramel tapioca pudding, with its creamy texture and rich, buttery caramel flavor. It’s the perfect dessert to cozy up with on a chilly evening.

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream

Instructions

1. Soak the tapioca pearls in 1 cup of water for 30 minutes, then drain.
2. In a medium saucepan, combine the soaked tapioca, whole milk, granulated sugar, and salt. Bring to a simmer over medium heat, stirring occasionally, then reduce heat to low and cook for 15 minutes, stirring frequently to prevent sticking.
3. Whisk the beaten eggs in a small bowl. Gradually add 1/2 cup of the hot tapioca mixture to the eggs, whisking constantly to temper. Then, stir the egg mixture back into the saucepan.
4. Cook over low heat for 2 minutes, stirring constantly, until the pudding thickens. Remove from heat and stir in the vanilla extract. Set aside.
5. In a separate small saucepan, combine the brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Let it boil for 1 minute, then remove from heat.
6. Pour the caramel sauce over the tapioca pudding and stir gently to create swirls. Serve warm or chilled.

The magic of this pudding lies in the contrast between the creamy tapioca and the deep, molasses-like caramel, creating a dessert that’s both simple and sophisticated.

Tip: For an extra touch of luxury, top each serving with a dollop of whipped cream and a sprinkle of sea salt.

Peanut Butter Tapioca Pudding

Dive into the creamy, dreamy world of Peanut Butter Tapioca Pudding, a delightful twist on the classic dessert that’s sure to satisfy your sweet tooth.

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs, beaten

Instructions

1. In a medium saucepan, soak the tapioca pearls in the milk for 30 minutes.
2. After soaking, bring the mixture to a simmer over medium heat, stirring frequently to prevent sticking.
3. Once simmering, reduce the heat to low and cook for 15 minutes, continuing to stir occasionally.
4. Whisk in the peanut butter, sugar, and salt until fully combined and smooth.
5. In a separate bowl, temper the beaten eggs by slowly adding a cup of the hot tapioca mixture, whisking constantly.
6. Pour the egg mixture back into the saucepan and cook for another 2 minutes, stirring constantly, until the pudding thickens.
7. Remove from heat and stir in the vanilla extract.
8. Let the pudding cool slightly before serving, or chill for a firmer texture.

This pudding stands out with its perfect balance of nutty peanut butter and the unique chew of tapioca pearls, creating a comforting dessert that’s both nostalgic and novel.

Tip: For an extra layer of flavor, drizzle a little honey or sprinkle crushed peanuts on top before serving.

Almond Joy Tapioca Pudding

Dive into the creamy, dreamy world of Almond Joy Tapioca Pudding, a dessert that combines the nostalgic texture of tapioca with the irresistible flavors of an Almond Joy candy bar.

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut
• 1/4 cup sliced almonds
• 1/4 cup mini chocolate chips

Instructions

1. Soak the tapioca pearls in 1 cup of whole milk for 30 minutes to soften.
2. In a medium saucepan, combine the soaked tapioca, remaining 2 cups of whole milk, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Bring to a simmer over medium heat, stirring frequently.
3. Reduce heat to low and cook for 15 minutes, stirring occasionally, until the tapioca is translucent and the mixture has thickened.
4. Whisk 1 large egg in a small bowl. Gradually whisk in 1/2 cup of the hot tapioca mixture to temper the egg, then stir the egg mixture back into the saucepan.
5. Cook for an additional 2 minutes, stirring constantly, until the pudding is thick and creamy.
6. Remove from heat and stir in 1/2 teaspoon vanilla extract, 1/2 cup sweetened shredded coconut, 1/4 cup sliced almonds, and 1/4 cup mini chocolate chips.
7. Let the pudding cool slightly before serving, or chill for a firmer texture.

The magic of this pudding lies in its playful mix of textures—chewy tapioca, crunchy almonds, and melty chocolate chips—all wrapped up in a coconut-infused custard.

Tip: For an extra Almond Joy experience, drizzle the finished pudding with a little chocolate syrup and sprinkle with additional coconut and almonds.

Chai Spiced Tapioca Pudding

Warm up your evenings with this comforting Chai Spiced Tapioca Pudding, a delightful twist on the classic dessert that’s sure to spice up your routine.

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 2 chai tea bags
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• Pinch of ground cloves
• Pinch of salt

Instructions

1. Soak the tapioca pearls in 1 cup of water for 30 minutes, then drain.
2. In a medium saucepan, combine the soaked tapioca, whole milk, heavy cream, and granulated sugar. Bring to a simmer over medium heat, stirring occasionally.
3. Add the chai tea bags to the saucepan, ensuring they’re submerged. Let simmer for 5 minutes to infuse the flavors, then remove the tea bags.
4. Stir in the vanilla extract, ground cinnamon, ground cardamom, ground ginger, ground cloves, and a pinch of salt. Continue to cook, stirring frequently, for about 15 minutes or until the tapioca pearls are translucent and the pudding has thickened.
5. Remove from heat and let cool slightly before serving. The pudding will continue to thicken as it cools.

The aromatic blend of chai spices transforms this tapioca pudding into an exotic treat, with each spoonful offering a warm, comforting embrace.

Tip: For an extra indulgent version, top with whipped cream and a sprinkle of cinnamon before serving.

Raspberry Tapioca Pudding

This Raspberry Tapioca Pudding is a delightful twist on the classic, offering a burst of fruity flavor in every spoonful. Perfect for a cozy dessert or a sweet treat any time of day.

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/4 teaspoon salt
• 2 large eggs, separated
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries

Instructions

1. In a medium saucepan, soak the tapioca pearls in milk with salt for 30 minutes.
2. After soaking, bring the mixture to a simmer over medium heat, stirring frequently to prevent sticking, about 15 minutes.
3. In a separate bowl, whisk the egg yolks with 1/4 cup of sugar until pale. Gradually whisk in 1/2 cup of the hot tapioca mixture to temper the yolks.
4. Return the yolk mixture to the saucepan, stirring constantly over low heat for 2 minutes until thickened.
5. Remove from heat and stir in vanilla extract. Let cool slightly.
6. In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
7. Gently fold the beaten egg whites into the tapioca mixture until well combined.
8. Layer the pudding with fresh raspberries in serving dishes. Chill for at least 2 hours before serving.

The magic of this pudding lies in the fluffy texture from the folded egg whites, paired with the tartness of fresh raspberries for a perfect balance.

Tip: For an extra raspberry kick, mash a few berries and swirl them into the pudding before chilling.

Tiramisu Tapioca Pudding

Imagine combining the creamy comfort of tapioca pudding with the bold flavors of tiramisu for a dessert that’s both nostalgic and exciting. This Tiramisu Tapioca Pudding is a delightful twist on two classics.

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp instant espresso powder
• 1/4 tsp salt
• 1/2 cup mascarpone cheese
• Ladyfinger cookies, for serving

Instructions

1. In a medium saucepan, soak the tapioca pearls in the whole milk for 30 minutes.
2. After soaking, add the heavy cream, granulated sugar, cocoa powder, vanilla extract, instant espresso powder, and salt to the saucepan. Stir to combine.
3. Cook the mixture over medium heat, stirring constantly, until it comes to a gentle boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the tapioca is translucent and the pudding has thickened.
4. Remove the saucepan from the heat and let it cool for 5 minutes. Then, whisk in the mascarpone cheese until smooth.
5. Transfer the pudding to serving dishes and refrigerate for at least 2 hours, or until set.
6. Before serving, top each pudding with crumbled ladyfinger cookies for that signature tiramisu crunch.

The magic of this dessert lies in the contrast between the silky pudding and the crisp ladyfingers, offering a play on textures that’s as satisfying as the coffee-chocolate flavor profile.

Tip: For an extra coffee kick, drizzle a little cooled espresso over the ladyfingers before adding them to the pudding.

Key Lime Tapioca Pudding

Dive into the creamy, tangy delight of this Key Lime Tapioca Pudding, a refreshing twist on the classic dessert that’s sure to brighten your day.

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 large egg yolks
• 1/2 cup key lime juice (about 10-12 key limes)
• 1 tablespoon key lime zest
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan, soak the tapioca pearls in the milk for 30 minutes.
2. After soaking, add the sugar and salt to the saucepan. Heat over medium heat, stirring constantly, until the mixture comes to a simmer.
3. Reduce the heat to low and continue to cook, stirring frequently, for about 15 minutes or until the tapioca pearls are translucent.
4. In a small bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot tapioca mixture to temper the yolks.
5. Return the tempered yolk mixture to the saucepan, stirring continuously. Cook for another 2 minutes until the pudding thickens slightly.
6. Remove from heat and stir in the key lime juice, zest, and vanilla extract. Let the pudding cool for 10 minutes, then transfer to serving dishes.
7. Chill in the refrigerator for at least 2 hours before serving to allow the pudding to set fully.

The vibrant key lime flavor paired with the playful texture of tapioca pearls makes this pudding a standout dessert that’s as fun to eat as it is delicious.

Tip: For an extra zesty kick, garnish with additional key lime zest before serving.

Apple Cinnamon Tapioca Pudding

Warm up your evenings with this comforting Apple Cinnamon Tapioca Pudding, a delightful twist on the classic dessert that’s both creamy and bursting with fall flavors.

Ingredients

• 1/2 cup small pearl tapioca
• 3 cups whole milk
• 1/2 cup granulated sugar
• 1 large apple, peeled and diced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, soak the 1/2 cup small pearl tapioca in 3 cups whole milk for 30 minutes.
2. After soaking, add the 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, and a pinch of salt to the saucepan. Stir to combine.
3. Bring the mixture to a simmer over medium heat, stirring frequently to prevent sticking. Cook for about 15 minutes, or until the tapioca pearls are translucent and the pudding has thickened.
4. Stir in the diced apple and 1/2 teaspoon vanilla extract. Cook for an additional 5 minutes, allowing the apple to soften slightly.
5. Remove from heat and let the pudding sit for 10 minutes to thicken further before serving.

The magic of this pudding lies in the tender bites of apple paired with the creamy tapioca, creating a texture that’s both comforting and intriguing.

Tip: For an extra touch of warmth, sprinkle a little extra cinnamon on top before serving.

Conclusion

We hope this roundup of 18 creamy tapioca pudding recipes inspires your next kitchen adventure! Whether you’re craving classic comfort or a twist on tradition, there’s a recipe here for everyone. Don’t forget to share your favorites in the comments and pin your must-try picks on Pinterest. Happy cooking!