Creamy Tapioca Pudding Dessert

# Ingredient List:

→ Tapioca Mixture

01 - 1/2 cup small pearl tapioca

02 - 2 1/2 cups whole milk or dairy-free alternative

03 - 1/4 teaspoon salt

→ Sweetener and Flavor

04 - 1/3 cup granulated sugar

05 - 1 teaspoon pure vanilla extract

→ Finish and Topping

06 - 2 large egg yolks (optional)

07 - 1 cup fresh mixed berries or sliced fruit (e.g., strawberries, mango, kiwi)

# How to Prepare:

01 - Place tapioca pearls in a medium saucepan and add milk along with salt; let soak for 30 minutes.

02 - Heat the saucepan over medium, bringing the mixture to a gentle simmer while stirring frequently to prevent sticking.

03 - Incorporate sugar and continue cooking while stirring until tapioca pearls become translucent and the mixture thickens, about 15 to 20 minutes.

04 - If using, whisk egg yolks with several spoonfuls of hot tapioca mixture to temper; gradually stir back into saucepan and cook 2 to 3 more minutes until thickened.

05 - Remove from heat and stir in vanilla extract thoroughly.

06 - Pour the pudding into serving dishes, cool slightly, then refrigerate for at least 1 hour to achieve optimal texture.

07 - Top with fresh mixed fruit just prior to serving.

# Expert Suggestions:

01 -

The tapioca pearls become silky and translucent, catching light like tiny edible jewels.
It's naturally gluten-free and can easily go dairy-free, making it a dessert that welcomes everyone to the table.
Thirty minutes of soaking does most of the work, leaving you with minimal stirring and maximum calm.

02 -

Constant stirring during cooking prevents the tapioca from settling and sticking to the bottom, which would burn and ruin everything.
If you're using egg yolks, never rush the tempering step or you'll scramble them into grainy flecks instead of silky richness.
The pudding thickens more as it cools, so don't panic if it seems slightly thinner than you expect right off the stove.

03 -