Homemade Tapioca Pudding

One of my favorite types of pudding, when I was growing up, was Tapioca pudding. It was simple to make, tasted wonderful, and you could put it together in no time.

Homemade Tapioca pudding from CopyKat.com

I have been working my way my Learn to Cook Series of videos, where I was cooking my way through my old Junior High School cookbook. While this recipe wasn’t in that book, it was one that had made when I in junior high school. I love this pudding, it is so easy to make. This pudding is also gluten-free, and it tastes so much better than any pudding cup. Some puddings are a bit more difficult to make, but this recipe is so simple, you will wonder why you didn’t make this at home before.

You may be asking yourself what is tapioca pudding? Tapioca pudding is a lot like rice pudding. It is vanilla pudding with small pearl tapioca instead of rice. This makes for a creamy pudding that is gluten-free.

Did you know that tapioca is a starch that is extracted from the cassava root, so it really ground underground? The plant was carried by Portuguese and Spanish explorers to most of the West Indies, and continents of Africa and Asia, including the Philippines and Taiwan. It is now grown worldwide. I think now in daily life we see it mostly in bubble teas. When I was growing up, we made this simple tapioca pudding. I used the Kraft brand Minute Tapioca, my grocery store sells it in the baking section near the boxed puddings. You can use Reese brand, or Granulated Minute Tapioca, Bulk 2 Lb. Bag is a good value, and you use it like the Minute Tapioca.

This pudding makes about 4 servings, but I promise it won’t last too long. You may want to make a double batch.

Homemade Tapioca pudding from CopyKat.com

Homemade Tapioca Pudding

Homemade Tapioca pudding is can be made in minutes.
5 from 5 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: Tapioca Pudding
Servings: 4
Calories: 220kcal


  • 2 3/4 cups whole milk
  • 1/3 cup sugar
  • 3 1/2 tablespoons Minute Tapioca
  • 1 egg beaten
  • 1 teaspoon vanilla


  • Mix milk, sugar, tapioca and egg in medium saucepan. Let stand for 5 minutes. 
  • Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 minutes; stir. 
  • Serve warm or chilled. The pudding will thicken as it cools.


Recipe Tips for the Cook

I love to serve this with a sprinkle of cinnamon, or nutmeg, or even a small dollop of whipped cream.


Calories: 220kcal | Carbohydrates: 33g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 88mg | Potassium: 236mg | Sugar: 25g | Vitamin A: 330IU | Calcium: 196mg | Iron: 0.3mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Julie

    I could not find the minute tapioca, so ordered the regular small pearled kind. How can I make it work with this recipe? Thanks.

  2. Brandi

    5 stars
    I love this tapioca recipe! I’ve made it twice in one week. I add a sprinkle of cinnamon and sugar at the end for a little something extra. I will try this recipe with coconut milk and shredded coconut next time.

  3. Rosie

    I noticed you have Himalayan salt sitting on your counter …part of you ingredients for the pudding?? But you didn’t add it in your video nor is it in the recipe. Should we be putting salt in the pudding?

  4. Laura Fruits

    Why do puddings get watery when you put what is leftover in refrigerator ? They all do it chocolate, vanilla, tapioca, coconut, rice pudding ?

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