Step 4: Cook Until Creamy
- Continue cooking over medium-low heat, stirring constantly.
- The pudding will begin to thicken as the eggs cook and the tapioca releases more starch.
- After about 5 minutes, you should have a rich, creamy texture that coats the back of a spoon.
Step 5: Add the Vanilla
- Remove the pan from the heat and stir in 1 teaspoon of vanilla extract.
- The vanilla adds warmth and depth—just like Grandma used to make.
Step 6: Cool and Serve
You can enjoy tapioca pudding warm or chilled, depending on your preference.
- For a traditional touch, let the pudding cool slightly, then spoon it into small dessert bowls or ramekins.
- Sprinkle lightly with nutmeg or cinnamon if desired.
- If chilling, cover with plastic wrap directly on the surface of the pudding to prevent a skin from forming and refrigerate for 2–3 hours.
🍨 Grandma’s Serving Secrets
Grandma always knew a few tricks to make her tapioca pudding unforgettable:
- Add a pat of butter while the pudding is still warm for an extra velvety texture.
- Fold in whipped cream after chilling for a lighter, mousse-like version.
- Top with homemade jam or fresh berries for a fruity contrast.
❤️ Why We Still Love It
Tapioca pudding isn’t just a dessert—it’s a memory in a bowl. Each spoonful brings comfort and nostalgia, reminding us of family gatherings, handwritten recipe cards, and that unmistakable feeling of being cared for. Its simplicity makes it timeless, and its creamy texture makes it irresistible.
So next time you crave something sweet yet wholesome, take a page from Grandma’s cookbook. Make this Tapioca Pudding Just Like Grandma Used to Make!!! and bring a little old-fashioned warmth back into your kitchen.
Would you like me to include a baked version (where the pudding forms a light golden crust on top) as an optional variation at the end?
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