Total Time
Prep 12 hrs
Cook 1 hr

I bought of tub of Tapioca pudding at Trader Joes and found out that my husband really really loves tapioca pudding. (really, I hardly got any) Since I don't have a TJ's near me, I went searching for a really good tapioca recipe, one that didn't use quick cooking tapioca. This one is delicious! We serve ours cold topped with a little fresh whipped cream. I found the tapioca pearls in the bulk section of my health foods store. Note that the tapioca pearls must soak overnight before you can prepare the pudding.


  1. Soak the pearls in water overnight, covered well with water. Drain the water off.
  2. Heat the milk, cream, vanilla bean (split and scraped), and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often.
  3. Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
  4. Put the yolks into a bowl and stir in some of the tapioca mixture to temper the eggs.
  5. Then add yolks to the pan while stirring. Pour into a bowl and cool.
  6. You can it it warm (as I hear it is often served in the colder months) We like ours after it has chilled several hours in the fridge at any time of year.
Most Helpful

This is a first rate tapioca recipe...just so much better than the quick cook type. Rather than discard the egg whites, I whipped them and then folded them in to the finished pudding. Thanks for the great recipe.

jerseygirl1952 February 16, 2012

I LOVE TAPIOCA PUDDING & have been wanting to make it rather than buy it ready-made! And finally, here it is! Definitely not for the person looking for health food, but this recipe does make for A DELICIOUSLY OUTSTANDING PUDDING! It does take a bit of prep & watching, but it is well worth it! Thanks so much for a great recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Sydney Mike October 07, 2008

This is a delicious recipe. I tried it for the first time and just now having the first serving. Only thing I'm going to do differently next time is cut the sugar in half. It is still very tasty but I feel its too sweet for the kind of pudding that I'm used to. Also, on another note, this is my first time using an actual vanilla bean and it was easier than I expected. I threw the pod in with the milk and cream while it was cooking to help boost the flavor.

melpeery September 13, 2015