Silky, Nostalgic, and Perfectly Sweet: Homemade Tapioca Pudding Is Having a Moment

Tapioca is the starch extracted from the roots of the cassava plant, also known as yuca. Cassava is native to Brazil but has spread throughout the world. Tapioca can be used in its starch form, much like cornstarch, to thicken sauces and create a coating on proteins like tofu, shrimp, and chicken before frying. Tapioca is also found as round pearls of varying sizes, including the larger pearls also known as boba in East Asia. For this recipe, skip instant tapioca and opt for small pearl tapioca, which develops the perfect creamy texture for this luscious, classic pudding.

What is the difference between vanilla bean paste and vanilla extract?

Vanilla bean paste and vanilla extract are both products made from vanilla beans that impart vanilla flavor, but they differ in consistency, appearance, and flavor intensity. Vanilla bean paste is a thick, concentrated product with visible vanilla bean flecks, while vanilla extract is a liquid. They are interchangeable in a recipe, though if you use extract, you’ll miss the visual vanilla bean dots. 

Notes from the Food & Wine Test Kitchen

Look for uncooked small tapioca pearls in the baking aisle of your grocery store. You can also find them in Southeast Asian markets. We like Bob’s Red Mill Small Pearl Tapioca, which is the perfect size for homemade tapioca pudding.

Make ahead

This is a great make-ahead dessert, as it’s best when it sits for a few hours. Press a sheet of plastic wrap directly onto the surface of the pudding to prevent a skin from forming and refrigerate for up to five days. 

The pudding can also be frozen in individual, freezer-safe containers for up to three months. Defrost overnight in the fridge before serving.

This recipe was developed by Julia Levy; the text was written by Breana Killeen.