Gluten-Free Tapioca Pudding
By the Gluten Free Recipes team ·
This creamy, comforting gluten-free tapioca pudding, featuring a delicate sweetness and a wonderfully smooth texture. Each spoonful offers a satisfyingly rich flavor, perfect for a delightful dessert experience.
At a glance: This hard desserts recipe yields 4 servings in about 1h (15 min prep, 45 min cook). It uses 7 ingredients — including small pearl tapioca, milk, granulated sugar or coconut sugar — and walks through 6 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Tapioca Pudding: When preparing this desserts recipe, to ensure this recipe remains safe for those with celiac disease or gluten sensitivity, always use certified gluten-free tapioca pearls and verify that all other ingredients, including milk and vanilla extract, are free from gluten contamination. Be mindful of shared kitchen equipment that may have come into contact with gluten-containing ingredients In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Tapioca Pudding: This recipe is naturally gluten-free, relying on tapioca pearls as the primary thickener. Ensure all individual ingredients, especially the tapioca pearls and any added flavorings, are certified gluten-free.
Ingredients
- 0.5 cup small pearl tapioca
- 3 cups milk (dairy or non-dairy)
- 0.75 cup granulated sugar or coconut sugar
- 0.5 cup butter or coconut oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 0.5 tsp salt
Instructions
- 1
In a medium saucepan, combine the small pearl tapioca and 2 cups of the milk. Let this mixture soak for at least 30 minutes, or until the tapioca pearls begin to soften and swell. This initial soaking step is crucial for achieving the perfect pudding texture.
- 2
After soaking, place the saucepan over medium heat. Stir in the granulated sugar and salt, whisking constantly until the sugar is fully dissolved and the mixture begins to thicken slightly, about 5-7 minutes. Do not let it boil vigorously at this stage.
- 3
In a separate bowl, whisk together the 2 large eggs with the remaining 1 cup of milk and the pure vanilla extract until well combined. This mixture will temper the hot tapioca base, preventing the eggs from scrambling.
- 4
Slowly ladle about 1 cup of the hot tapioca mixture into the egg mixture, whisking continuously. This gradual tempering process ensures the eggs incorporate smoothly. Then, pour the tempered egg mixture back into the saucepan with the rest of the tapioca.
- 5
Continue to cook the pudding over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, for about 20-25 minutes. The pudding is ready when it has thickened enough to coat the back of the spoon and the tapioca pearls are translucent and tender. Avoid boiling, as this can cause the pudding to break.
- 6
Remove the saucepan from the heat and stir in the butter or coconut oil until it is completely melted and incorporated, adding a rich creaminess to the pudding. Serve warm, or chill in the refrigerator for at least 2-3 hours to allow it to set further and develop its full flavor and texture.
Nutrition (per serving)
Tips & Notes
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
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