Gluten-Free Tapioca Pudding

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.

Prep: 15 min Cook: 35 min Total: 80 min Serves: 4

At a glance: This hard desserts recipe yields 4 servings in about 1h 20m (15 min prep, 35 min cook). It uses 7 ingredients — including small pearl tapioca, milk, granulated sugar or coconut sugar — and walks through 6 steps. Updated October 24, 2026. Browse more desserts recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Tapioca Pudding: When preparing this desserts recipe, to keep this recipe gluten-free, always use 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 gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for granulated sugar or coconut sugar, butter or coconut oil, pure vanilla extract. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

0.5 cup small pearl tapioca
3 cups milk (dairy or non-dairy)
0.75 cup granulated sugar or coconut sugar Shop
1 tbsp butter or coconut oil (optional) Shop
2 large eggs
1 tsp pure vanilla extract Shop
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)

436

Calories

10g

Protein

55g

Carbs

23g

Fat

Fiber

119mg

Sodium

Tips & Notes

Use small pearl tapioca, not instant or large pearls, since the soak and cook times are set for small pearls.
Temper the eggs slowly, as step 4 says, so they don't scramble when they meet the hot tapioca.
The tapioca pudding thickens a lot as it cools, so stop cooking while it still looks a little loose.

Common questions

What cross-contamination risk is specific to Gluten-Free Tapioca Pudding?

Check small pearl tapioca, milk, granulated sugar or coconut sugar before they go into Gluten-Free Tapioca Pudding. To keep this recipe gluten-free, always use 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.

Which gluten-free swaps does Gluten-Free Tapioca Pudding use?

Gluten-Free Tapioca Pudding relies on 0.5 cup small pearl tapioca. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

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