Tapioca Pudding

Today, I am sharing another dessert recipe and it’s tapioca pudding! To be honest, this was one of those recipes that I wasn’t sure about in the beginning, but it turned out amazing. Tapioca pudding is a creamy and delicious dessert that can be served warm or chilled.

In this recipe, I lightly flavored the pudding with green cardamom, taking this basic dessert to a whole new level. Many recipes for tapioca pudding usually flavor the pudding with vanilla extract. But in Pakistani cuisine, milk based desserts are most always flavored with a hint of green cardamom powder. However, if  you prefer vanilla, you can substitute it in place of the cardamom powder.

For the garnish, you can top it with nuts, toasted coconut, or even fresh fruit like strawberries or blueberries. This recipe is very easy to make and you can easily double or triple it for a larger batch, which I have done on numerous occasions. It’s that good!


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  1. Wash the tapioca pearls through a fine mesh strainer and then soak the tapioca in an equal amount of water for 2 hours. In this case, I used 2/3 cup of water to soak 2/3 cup of tapioca pearls. The tapioca will soak up the water and become light and fluffy.
  2. Bring the milk to a boil over medium high heat in a heavy bottom saucepan. Then boil the milk for another 10-15 minutes, stirring occasionally to prevent the milk from burning the bottom of the pan. TIP: Nonstick pan is best for beginners.
  3. Add the soaked, fluffy tapioca pearls to the thickened milk and cook for another 4-8 minutes until the tapioca pearls are soft and translucent.
  4. Add the sugar, cardamom powder, and 1 tablespoon of nuts to the milk and keep boiling for 2-3 minutes. Then turn the stove off and the pudding will thicken up as it cools, so don’t worry if it seems thin.
  5. Serve the tapioca pudding chilled or warm topped with the remaining 1 tablespoon of nuts.

Storage: You can store this pudding in the refrigerator for up to a week.