Instructions
1. Soak the Tapioca Pearls
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Rinse tapioca pearls in a fine-mesh strainer under cold water.
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Transfer to a bowl, cover with water, and soak for 45–60 minutes (they’ll expand and soften).
2. Cook the Tapioca & Milk Mixture
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In a medium saucepan, combine milk and ¾ cup sugar.
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Bring to a gentle boil over medium heat, stirring occasionally.
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Drain soaked tapioca and add to the milk.
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Reduce heat to low simmer, stirring frequently, for 15–20 minutes until pearls are tender and mixture thickens slightly.
3. Temper the Eggs
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In a separate bowl, whisk eggs and remaining 1 cup sugar until smooth.
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Slowly drizzle about ½ cup of the hot milk mixture into the eggs, whisking constantly to prevent scrambling.
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Gradually add a little more until the eggs are warmed.
4. Thicken the Pudding
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Pour the tempered egg mixture back into the saucepan.
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Cook on low heat, stirring constantly, until the pudding thickens (3–5 minutes). Do not boil.
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Remove from heat and stir in vanilla extract.
5. Chill & Serve
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Pour into a serving dish or individual cups.
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Press plastic wrap directly on the surface to prevent a skin from forming.
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Refrigerate for at least 2 hours (or until fully set).
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Serve chilled with your favorite toppings!
Tips for Success
Texture Control – For softer pearls, soak longer; for more chew, reduce soaking time.
Dairy-Free Swap – Use coconut milk for a tropical twist.
Extra Creamy – Stir in 2 tbsp heavy cream at the end for added richness.
Storage
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Fridge: Keep covered for up to 3 days.
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Freezing? Not recommended—tapioca pearls may harden.
Enjoy this old-fashioned favorite—a spoonful of creamy, dreamy comfort in every bite! 
