Creamy Sweet Tapioca Pearl Pudding With Lemon and Cinnamon

So I’m on a bit of a pudding kick lately… today we’re making the famous tapioca pudding, and in this case I used granulated tapioca in small pearl form. It’s a slightly bigger, rounder tapioca, and overall it’s the same classic recipe, just with a slightly different texture, a bit more chewy, but no less delicious for it.

In case you didn’t know, there are different formats of granulated tapioca out there, ranging from the almost-dissolved kind to the giant pearls typically used in bubble tea. These days it’s way easier to find all these varieties for sale, whether dried, moist, frozen, or ready to use.

For this recipe, like almost all tapioca recipes, you need to hydrate the pearls before using them, so it’s always best to leave them soaking the night before you plan to make it. Lets check the recipe!

Creamy Sweet Tapioca Pearl Pudding With Lemon and Cinnamon

Servings: 4
Time: 25mins
Difficulty: Easy
Rating: ★★★★★
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This is a simple and delicious tapioca pudding recipe, sweet and creamy with a hint of lemon and cinnamon.

Ingredients

Tapioca Pearls – 150 g
Milk – 600 ml (semi-skimmed)
Brown Sugar – 40 g
Lemon – 2 Peels
Cinnamon – 1 Stick
Cinnamon – For Sprinkling (Ground)
Salt – A Pinch

Directions

Start the day before by placing the tapioca in a bowl and covering it with cold water. Cover the bowl and leave it in the refrigerator overnight, or for at least 2 hours.
The next day, when you’re ready to make it, combine the milk in a large bowl and add the tapioca, it may very well be a solid block, but that’s okay.
Using a fork or spoon, break up the tapioca, you’ll see that it will start to loosen up. Make sure to break up all the lumps.

Pour the mixture into a saucepan or small pot, then add the cinnamon, lemon peels, salt and sugar. Mix well and cook over medium heat, stirring constantly.

You’ll notice that the mixture will gradually start to thicken, at that point, you can remove it from the heat, or if you want a thicker porridge, you can cook it for another minute.
And that’s it! Remove from the heat. If you don’t like the cinnamon stick or lemon peel (the “surprises” people used to find in their bowls), remove them before serving, of course, and sprinkle a pinch of cinnamon on top before serving. Enjoy!

Notes & Tips: You can use any type of tapioca, but keep in mind that part of what makes tapioca pudding so creamy is the starch released from the pearls, the finer the tapioca, the more starch it releases. Trying to make this pudding with overly large tapioca pearls might not give you the same result.

If you want to speed up the soaking process, you can use warm water instead of cold, which cuts the hydration time down significantly (though overnight in the fridge still gives the best texture).

Keep stirring while the pudding cooks, tapioca has a sneaky habit of sticking to the bottom of the pan if you look away for even a minute. If the pudding thickens too much after cooling, just stir in a splash of warm milk to loosen it back up before serving.

This recipe for Creamy Sweet Tapioca Pearl Pudding With Lemon and Cinnamon was originally created on BakeAfter.com. Esta receita de Papa de Tapioca Granulada foi publicada em português no Iguaria.com.