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Large Pearl Tapioca Pudding


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Rate this recipe 4.1/5 (40 Votes)


  • 3 1/2 ounces large pearl tapioca or 1 cup large pearl tapioca
  • 5 cups milk
  • 1/4 teaspoon salt
  • 2 large eggs, separated
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • Optional: 4-6 squares Baker's Semi-Sweet Baking Chocolate or any other good chocolate


Adapted from


Step 1

Soak tapioca in bowl of water overnight.

Bring milk to a boil in a double boiler over simmering water.

Add salt and tapioca to milk.

Stirring constantly, cook tapioca in double boiler for 1 hour or until tapioca is clear and milk is thickened.

Beat egg whites with 1/2 cup sugar until firm peaks, set aside.

Beat yolks with remaining 1/2 cup sugar.

Temper yolks with some of the hot custard.

Stir tempered yolks into hot custard, cook over double boiler an additional 15 minutes.

Add chocolate.
Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly.

Stir in vanilla.

Remove from heat and gently fold in egg whites.

Pour tapioca into a serving bowl, cover and chill.


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