• 1 cup water,
  • 1/2 cup small pearl tapioca (not instant),
  • 2 1/2 cups whole milk,
  • 1/4 teaspoon kosher salt,
  • 2 large eggs,
  • 1/2 cup granulated sugar,
  • 1 teaspoon vanilla extract. Instructions

Place the water and tapioca pearls in a 1 1/2 quart pot.
Let stand for 30 minutes until the pearls are plump and have absorbed the water.
Turn on the heat to medium-high. Pour in the milk and salt; stir while bringing to a bare simmer. Reduce the heat to very low, add in the sugar and cook, uncovered, stirring frequently (so the tapioca doesn’t stick to the bottom of the pan) until the tapioca pearls have plumped and thickened, about 5 minutes. In a separate bowl, beat the eggs.

Then, slowly whisk in about 1/2 cup of the hot tapioca (this equalizes the temperature between the two mixtures to avoid curdling.) Pour the egg mixture into the pot with the rest of the tapioca; increase heat to medium and stir for several minutes until you get a thick pudding consistency that coats the back of a wooden spoon. (Do not let the mixture boil.) Take off the heat and cool for 15 minutes. Stir in the vanilla. Serve either warm or cold, and enjoy!

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