This creamy vanilla pudding turns out perfect every time! It’s quick and easy to make, and the result is an old-fashioned pudding that’minute tapioca great for an after-school snack or to use as a base for many delicious desserts. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Tapioca Pudding Tapioca pudding is a classic dessert that features small tapioca pearls, milk, sugar, eggs, and vanilla.
It’s actually really easy to make. Tapioca is a starch from the roots of the cassava plant, which is native to Brazil. The tapioca is what’s leftover when you make manioc flour from the cassava root. The Portuguese brought it on their ships and spread it throughout Africa, Asia and the West Indies. Tapioca can take many forms, but the small pearls are what’s used to make tapioca pudding. Tapioca pearls are usually opaque when raw, but become supple and translucent when cooked. The larger tapioca balls are the popular boba found in boba drinks and bubble tea all over Southeast Asia, and now the world.