Eggless Tapioca Pudding
Classic tapioca pudding is one of those old-fashioned desserts that feels like a warm hug, and this stovetop version delivers that creamy, lightly sweet comfort in every spoonful. What makes this recipe especially clever is that it skips eggs entirely — no tempering, no risk of scrambling, and no extra steps. The thickening magic comes straight from the small pearl tapioca itself, which slowly absorbs the whole milk as it cooks and transforms into those signature soft, chewy little pearls suspended in a silky pudding. A touch of vanilla stirred in at the end gives it a gentle warmth that makes the whole thing smell incredible. It serves four, so it's just right for a family dessert or a few days of fridge-ready treats. A dusting of cinnamon on top is optional but honestly hard to skip — it adds a subtle spice that makes each bowl feel a little more special.
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Learn more →Ingredients
4 servings
- ⅓ cup small pearl tapioca (not instant)
- 2 ½ cups whole milk
- ¼ cup granulated sugar
- ¼ tsp salt
- 1 tsp vanilla extract
For serving
- ground cinnamon, for serving (optional)
Instructions
- 1
Combine the tapioca pearls and whole milk in a medium saucepan. Let them soak for 5 minutes — the pearls will begin to absorb the milk and soften slightly.
- 2
Stir in the sugar and salt. Place the saucepan over medium heat and cook, stirring frequently, until the mixture just comes to a gentle simmer, about 8–10 minutes.
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