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Classic Tapioca Pudding

Classic Tapioca Pudding


"A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold."
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25 m servings 209 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
  2. Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

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Read all reviews 116
  1. 146 Ratings

Most helpful positive review

Made this using small pearl tapioca instead of quick. Soaked 1/2 C tapioca in 2C water (as per package) for 5 hours. Then drained, and continued with recipe. No salt, and 1t vanilla. Very go...

Most helpful critical review

This is basically the same as on the Tapioca box. Expect something original an Allrecipes

Most helpful
Most positive
Least positive

Made this using small pearl tapioca instead of quick. Soaked 1/2 C tapioca in 2C water (as per package) for 5 hours. Then drained, and continued with recipe. No salt, and 1t vanilla. Very go...

I used minute tapioca instead of the quick cooking stuff (evidently there is a difference), so my pudding thickened much earlier than the recipe describes. Also I accidently added the vanilla at...

Excellant! Reminds me of my grandmother's pudding. The first time I followed the recipe exactly and it was delicious. The second time I omitted the salt (didn't see a need for salt) and increase...

Delish old-fashioned, slow-foods recipe. I made a half-recipe (using Splenda as I am diabetic) and poured pudding into three dessert dishes. Then garnished each dish with a strawberry sliced int...

This is a great recipe. It reminds me of my grandmothers. I left out the salt. Didn't miss the taste at all. Doubled the vanilla. I microwaved it to save time stirring it on the stove. A t...

I don't remember ever having tapioca pudding before, but this was great. Good thing I didn't follow the directions on the box! I used 1% milk instead of whole (all I had) and it was still deli...

Nice, but the recipe on the tapioca box is quicker and just as good. It skips the tempering of the eggs step by beating the eggs into the milk, sugar and tapioca and letting this stand for ten m...

Very thick! Not watery at all. I have tried a few recipes and this is it. Next time I will add a little more sugar (I have a sweet tooth) and I may have over cooked this a little on that final t...

This is a fine basic recipe for tapioca, with one exception. There is no need to fear using small tapioca in place of instant, and it does not require any soaking. Many would-be tapioca cooks sh...

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