A nostalgic, velvety dessert passed down through generations—this old-fashioned tapioca pudding is rich, comforting, and made the way my Nana and aunties used to make it when I was young. With plump, translucent pearls suspended in a silky custard of milk, cream, vanilla, and just a hint of sweetness, every spoonful tastes like childhood on a spoon.
Why You’ll Love This Recipe
This isn’t just pudding—it’s family history in a bowl. For years, this recipe lived only in memory, never written down. My Nana would stir it slowly on the stove, her wooden spoon scraping the pot as she hummed softly. The kitchen would fill with warmth and the sweet scent of vanilla, and we’d wait—barely able to stand still—for that first cool, creamy bite.
Now, after testing and tasting until it tasted just right, I’ve captured that magic in writing. It’s simple, slow-cooked comfort: tender tapioca pearls, a smooth custard base, and no shortcuts. Whether you grew up with this or are discovering it for the first time, one spoonful will feel like home.
Perfect for:
- Late-night snacks
- Holiday desserts
- Meal prep (it keeps beautifully)
- Passing down to your own kids
Ingredients
- 1 cup cold water (for soaking)
- ½ cup (90g) small tapioca pearls (not quick-cooking or instant)
- ½ cup (100g) granulated sugar (adjust to taste)
- 1 cup (240ml) half-and-half (or light cream)
- 2 cups (480ml) whole milk
- ⅛ tsp salt (just a pinch—balances sweetness)
- 2 large eggs, lightly beaten (acts as thickener and enricher)
- 1 tsp pure vanilla extract (added at the end for freshness)
