Instructions:
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Soak the Tapioca: Place the tapioca pearls in a bowl and cover with water. Let them soak for about 30 minutes, then drain the water.
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Cook the Tapioca: In a medium saucepan, combine the soaked tapioca, milk, and salt. Cook over medium heat, stirring frequently, until the mixture just begins to simmer. This should take about 10-15 minutes. Do not let it boil.
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Temper the Eggs: In a separate bowl, beat the eggs with the sugar. Slowly add a few spoonfuls of the hot milk mixture into the eggs, whisking constantly. This warms the eggs gently and prevents curdling.
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Combine and Cook: Pour the tempered egg mixture back into the saucepan with the rest of the tapioca. Continue to cook over low heat, stirring constantly, for about 10 minutes or until the pudding thickens to your desired consistency.
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Add Vanilla: Remove the pan from heat and stir in the vanilla extract. Let the pudding cool for a few minutes.
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Chill or Serve Warm: Tapioca pudding can be enjoyed warm or cold. Pour it into individual serving dishes and chill in the refrigerator for a couple of hours if you prefer it cold.
Tips for Success:
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Do not skip soaking the tapioca pearls, as it helps them cook evenly and prevents grittiness.
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Stir frequently to avoid scorching the milk or clumping the pearls.
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For an extra special touch, add a sprinkle of cinnamon, nutmeg, or fresh whipped cream on top.
Variations to Try:
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Coconut Tapioca: Replace half the milk with coconut milk for a tropical flavor.
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Lemon Zest or Almond Extract: Switch up the vanilla for other flavors.
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Fruit Toppings: Fresh berries, mango chunks, or a spoonful of jam can elevate each serving.
Final Thoughts
Homemade tapioca pudding is a simple pleasure that brings comfort with every spoonful. Whether you’re making it for a family gathering or just craving a sweet treat, this timeless dessert will always have a place at the table. Once you try it from scratch, you’ll never go back to the packaged version again!
