Best and Easiest Tapioca Pudding. You'll love the simple vanilla flavor in this old fashioned recipe. Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly.

Easy Tapioca Pudding in a Slow Cooker. The hardest part about this recipe may be finding the pearl tapioca. Most stores only stock instant tapioca these days, so look in healthy groceries near the pudding isle. You can have Best and Easiest Tapioca Pudding using 6 ingredients and 8 steps. Here is how you cook that.

Ingredients of Best and Easiest Tapioca Pudding

Prepare 1 1/2 cup of small pearl tapioca.
It's 9 cup of whole milk.
You need 1 1/2 cup of granulated sugar.
You need 1/2 tsp of salt.
Prepare 1 tbsp of vanilla extract.
It's 3 of eggs, beaten.

Stir while bringing to a bare simmer. Lower the heat and cook uncovered, at the lowest possible heat, adding sugar gradually, until the tapioca pearls have plumped up and thickened. The starch that renders from the pearls helps to thicken the pudding properly. This pudding should be on the runny side and you will have to stir it well to distribute the tapioca.

Best and Easiest Tapioca Pudding step by step

Everything but the eggs go into a large saucepan..
Stir the saucepan mixture and let it sit for 45 min..
In a separate bowl, mix the eggs into a scramble..
After 45 minutes, heat the saucepan on medium low (up to medium depending upon your level of patience and love for constant stirring) stirring fairly frequently..
When the tapioca pearls become soft and not starchy, then you want to ladle, 1/4 cup at a time, about a cup and a half of the heated mixture into the bowl of eggs, stirring after every ladleful..
Put the egg mixture into the saucepan with the rest of the mixture, and stir fairly frequently until the mixture thickens and feels like a bit of very light work to stir. If you burn the bottom, as can happen with heated milk dishes, do not scrape the bottom; switch saucepans!.
Pour the mixture into decorative dessert glasses, or, if you are feeling less festive and are serving starving kids (so they say), put it all into a large casserole dish to cool in the refrigerator. When it doesn't slosh when you jostle it in the refrigerator, take it out, as it is ready to serve..
Serving suggestion: a drizzle of chocolate sauce and/or banana slices!.

This is from my Nana's recipe box, her recipe for tapioca pudding. I have no idea where she originally found the recipe, but it's simple and tastes great. If you have an Asian grocery store near you, try finding the multicoloured pearls, they add a bit of fun colour to a traditional pudding. Add another ¼ cup of tapioca and beat it into the egg mixture. Pour the egg mixture into the pan with the tapioca and bring the mixture to a simmer.