Fluffy Tapioca Pudding
Indulge in the creamy, light-as-air decadence of Fluffy Tapioca Pudding, a classic dessert with a delightfully modern twist. This recipe transforms humble small pearl tapioca into a luscious treat by incorporating whipped egg whites for an irresistibly airy texture. Infused with the comforting sweetness of vanilla and made rich with whole milk, it’s the perfect blend of smooth and fluffy. A quick soak for the tapioca pearls ensures a tender consistency, while the careful tempering of eggs adds a velvety custard-like finish. Serve it warm for cozy nights or chilled for a refreshing dessert—either way, it’s an irresistible crowd-pleaser. Perfect for gluten-free dessert seekers or anyone craving a timeless comfort food, this tapioca pudding strikes the perfect balance between nostalgia and gourmet indulgence.
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Recipe Information
Ingredients
- 1/2 cup Small pearl tapioca
- 2 cups Whole milk
- 1/3 cup Granulated sugar
- 2 whole Large eggs
- 1 teaspoon Vanilla extract
- 1/8 teaspoon Salt
- 2 cups Water
Instructions
Place the small pearl tapioca in a medium-sized bowl and cover it with 2 cups of water. Let it soak for at least 30 minutes, then drain off the water and set aside.
In a medium saucepan, combine the soaked tapioca, milk, sugar, and salt. Stir well to combine.
Cook the mixture over medium heat, stirring frequently, until it starts to thicken and the tapioca pearls become translucent. This will take about 10-12 minutes.
While the tapioca is cooking, separate the eggs. Place the egg whites in one bowl and the yolks in another.
Lightly beat the egg yolks and slowly add about 1/4 cup of the hot tapioca mixture to the yolks while whisking constantly to temper them.
Pour the tempered egg yolk mixture back into the saucepan with the tapioca and stir continuously for an additional 2-3 minutes, until the pudding thickens further.
Remove the saucepan from heat and stir in the vanilla extract.
Using a hand mixer or a whisk, beat the egg whites until they form stiff peaks.
Gently fold the whipped egg whites into the pudding mixture until fully incorporated, being careful not to deflate the fluffiness.
Serve the pudding warm for a comforting dessert or chill it in the refrigerator for a few hours for a cool, creamy treat.
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 94.7 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 710 mg | 55% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 892 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
