Small pearl tapioca cooks down into those signature soft, translucent little pearls, simmered slowly until the whole pot turns thick and glossy. Whisked eggs get gently tempered right in the saucepan, building a silky, custardy texture without any risk of scrambling. A touch of salt and a full teaspoon of vanilla round out the flavor, keeping the finished pudding warm and fragrant rather than flat or one-note. Pressing plastic wrap directly onto the surface keeps it perfectly smooth as it cools, whether you like it eaten warm off the stove or chilled into a firmer, spoonable set. It's an old-fashioned, comforting dessert with that classic pearly bite, and it holds up beautifully as a dairy free treat.
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Silk Original Soymilk, Gluten Free
Silk Organic Unsweet Soy Milk - 64 fl oz
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.
West Life Organic Unsweetened Plain Soymilk, 32 fl oz
West Life Organic Soymilk Plain
Combine the tapioca pearls, milk, and salt in a medium saucepan. Let stand for 5 minutes to begin softening the pearls.
Place the saucepan over medium heat and cook, stirring frequently, until the mixture just comes to a gentle simmer and the pearls begin to turn translucent at the edges, about 10–12 minutes. Do not let it boil hard.
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