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Tapioca Pudding

Creamy Tapioca Pudding with a Zesty Twist for Comfort

This creamy tapioca pudding features a delightful combination of vanilla and lemon zest, making it a comforting dessert that evokes nostalgia.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 1 cup small pearl tapioca soaked for 30 minutes
  • 2 cups whole milk or almond milk for a lighter version
  • 3 pieces egg yolks beaten
  • 1/2 cup sugar or honey/maple syrup to taste
  • 1 pinch salt
  • 1 bean vanilla bean substitute with extract after cooking if needed
  • 1 tablespoon lemon zest adjust to taste
For Serving
  • 1 cup whipped cream optional, well-chilled
  • fresh fruit or nuts optional, for garnish

Equipment

  • medium saucepan
  • colander
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Soak the small pearl tapioca in water for 30 minutes, then drain.
  2. In a medium saucepan, combine whole milk, egg yolks, sugar, and salt. Heat gently while whisking.
  3. Add the seeds and pod from the vanilla bean to the milk mixture and simmer for 2-3 minutes.
  4. Fold in the soaked tapioca and cook on low heat, stirring for 20-30 minutes until translucent.
  5. Remove from heat and stir in lemon zest and whipped cream if using.
  6. Serve warm or chilled, garnished with fresh fruit or nuts.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gCholesterol: 150mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Ensure the tapioca is fully soaked and maintain low heat during cooking for optimal texture. Adapt sweetness as desired.

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