Tapioca Pudding

1 Review (5.00 out of 5)
Serves 12 servings
electric mixer
Prep time
Cook Time

I think this recipe might be as old as time itself?  My mom’s been making it and I’ve been eating it since I was a kid.  It hasn’t changed a lick, because there is no room for improvement on this timeless classic.  It’s comfort food, it’s dessert, it’s breakfast, or it’s a snack.  Tapioca is where it’s at, especially when the snow is falling and the temps are dropping.


  • 2/3 Cups
    small pearl tapioca
  • 1 1/2 Cup
  • 4 1/2 Cups
  • 4
    large eggs, separated
  • 1/2 Teaspoon
  • 1 Cup
    sugar, divided in half
  • 1 Teaspoon


  1. Mix tapioca into water in the bottom of a large pot on your stovetop (no heat) and let soak while you beat your egg whites.

  2. Beat egg whites and 1/2 cup sugar with electric mixer until soft peaks form. Set aside.

  3. In a separate bowl, whisk together the milk, salt, 1/2 cup sugar, and egg yolks. Add to tapioca/water mixture and turn on the heat to medium. Stir until mixture boils.

  4. Simmer over low heat for about 20 minutes while tapioca cooks, stirring frequently.

  5. Fold half of the hot tapioca mixture into the bowl with the egg whites. Then, add the egg white/tapioca mixture entirely back into the tapioca pot. Add vanilla over the top of this mixture and stir gently over low heat for about 5 minutes, then remove from heat.

  6. I love warm tapioca pudding straight from the stovetop. My mom likes it cold, with freshly whipped cream on top. I suppose there's no wrong answer here, as long as the answer includes tapioca. Enjoy!

Nutrition: This fluffy delight is super low cal! Tapioca is just starch-- no fiber, no sugar, no protein, almost no carbs. I mean, it's barely there. And then you're adding a little sugar, milk and egg whites. You're good! Eat a lot!

1 review for Tapioca Pudding

  1. Michelle


    Oh my gosh!!! Just like my nana used to make. Thank you for bringing back those memories.

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