Mini Tapioca Recipe

Soak tapioca

Place 1 cup small pearl tapioca in a medium bowl and cover with 1 1/2 cups cold water. Let soak 30 minutes to 1 hour until pearls have plumped and are translucent at the edges. Drain and discard soaking water, then set tapioca aside.

Heat milk and sugar

In a medium saucepan, combine 3 cups whole milk, 3 tablespoons sugar, and 1 teaspoon fine sea salt. Warm over medium heat, stirring occasionally, until the mixture is just below simmering (steam rising, small bubbles at the edges), about 5–7 minutes.

Cook tapioca

Add the drained tapioca pearls to the warm milk. Reduce heat to low and cook gently, stirring frequently to prevent sticking, until pearls are fully translucent and the mixture has thickened slightly, about 15–20 minutes. If mixture thickens too quickly, add up to 1/4 cup more milk or water to reach a creamy consistency.

Temper egg yolks

In a small bowl whisk the 2 egg yolks until smooth. Slowly pour 1/4 cup of the hot tapioca mixture into the yolks while whisking constantly to temper. Then slowly whisk the tempered yolks back into the saucepan. Cook on very low heat, stirring constantly, for 1–2 minutes until the pudding thickens further (do not boil once yolks are added).

Finish with vanilla and cool

Remove the saucepan from the heat and stir in 1 teaspoon vanilla extract. Let the pudding cool for 10 minutes at room temperature, then transfer into mini serving cups or ramekins (about 6–8 small portions). Cover surface with plastic wrap to prevent a skin from forming and chill in the refrigerator at least 2 hours until set and cold.

While the pudding chills, make the strawberry compote. Combine 1 cup diced strawberries, 2 tablespoons sugar, and 1 teaspoon lemon juice in a small saucepan. Cook over medium-low heat, stirring occasionally, until the fruit releases juices and softens and the mixture thickens slightly, about 6–8 minutes. Remove from heat and let cool to room temperature. Chill if you prefer a cold topping.

Just before serving, spoon 1–2 tablespoons of the strawberry compote over each chilled mini tapioca pudding (or top with a spoonful of fresh fruit if skipping the compote).

Sprinkle each portion with a little toasted coconut or chopped pistachio (about 1/2 teaspoon per cup) and add a small mint leaf as garnish.