Creamy Tapioca Pudding Delight

# What You Need:

→ Tapioca Mixture

01 - 1/2 cup small pearl tapioca

02 - 2 1/2 cups whole milk (or dairy-free alternative)

03 - 1/4 teaspoon salt

→ Sweetener and Flavor

04 - 1/3 cup granulated sugar

05 - 1 teaspoon pure vanilla extract

→ Finish and Topping

06 - 2 large egg yolks (optional, for richness)

07 - 1 cup fresh mixed berries or sliced fruit (e.g., strawberries, mango, kiwi)

# How to Make:

01 - Place tapioca pearls in a medium saucepan. Add milk and salt, then let soak for 30 minutes.

02 - Heat the saucepan over medium heat, bringing the mixture to a gentle simmer while stirring frequently to prevent sticking.

03 - Incorporate the sugar and continue cooking, stirring, until the tapioca pearls become translucent and the mixture thickens, about 15 to 20 minutes.

04 - If using egg yolks, whisk them with several spoonfuls of the hot tapioca mixture in a separate bowl, then gradually stir back into the saucepan. Cook for 2 to 3 minutes, stirring constantly until thickened.

05 - Remove from heat and stir in vanilla extract.

06 - Transfer pudding to serving dishes. Allow to cool slightly, then refrigerate for at least one hour for optimal texture.

07 - Just before serving, garnish with fresh mixed berries or sliced fruit.

# Expert Tips:

01 -

Those glossy tapioca pearls have a tender, almost jewel-like quality that makes eating it feel intentional rather than mindless.
It comes together in under an hour and requires just one pot and a whisk, so cleanup won't steal your joy.
The pudding tastes equally good warm with a fruit compote or chilled straight from the fridge, depending on your mood and the season.

02 -

Stirring constantly prevents the tapioca from sinking and sticking to the bottom, which makes the pudding gritty rather than creamy—a mistake I made once and learned immediately.
The pudding thickens more as it cools, so if it seems slightly loose when you remove it from the heat, that's actually perfect and means you haven't overcooked it.

03 -