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Tapioca Pudding

Creamy Tapioca Pudding with Vanilla and Lemon Zest Delight

This creamy tapioca pudding blends nostalgic comfort with a modern twist of vanilla and lemon zest, making it a versatile dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 1 cup small pearl tapioca soaked in water for 30 minutes
  • 2 cups whole milk or almond milk
  • 3 pcs egg yolks can replace with cornstarch for vegan option
  • 1/2 cup sugar can substitute with honey or maple syrup
  • a pinch salt
For Flavoring
  • 1 pcs vanilla bean or vanilla extract
  • 1 tbsp lemon zest adjust to taste
For Optional Richness
  • 1 cup whipped cream optional
For Serving Enhancements
  • fresh fruit or nuts for garnish

Equipment

  • heavy-bottomed saucepan

Method
 

Step-by-Step Instructions
  1. Soak the tapioca by combining 1 cup of small pearl tapioca with 1 cup of water for 30 minutes. After soaking, drain and set aside.
  2. In a heavy-bottomed saucepan, combine 2 cups of whole milk, 3 beaten egg yolks, 1/2 cup of sugar, and a pinch of salt. Whisk over medium heat for about 5 minutes.
  3. Incorporate the seeds from 1 vanilla bean and the pod into the milk mixture, heating gently for another 5-7 minutes while stirring occasionally.
  4. Fold in the soaked tapioca to the warm milk mixture and bring to a gentle simmer, stirring continuously for 20-30 minutes until the pearls are translucent.
  5. Remove from heat and stir in 1 tablespoon of fresh lemon zest. For extra richness, fold in chilled whipped cream before serving.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 38gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 100mgPotassium: 250mgSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 200mg

Notes

Store tapioca pudding in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat on low heat before serving.

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