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+ servings

Caramel Tapioca Pudding

Sandi Gaertner
Creamy caramel tapioca pudding recipe.
5 from 9 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 6
Calories 202 kcal


  • ½ cup small tapioca pearls
  • 2 ½ cups milk I used raw whole milk for this so it would be really creamy.
  • teaspoon salt
  • ¼ cup caramel
  • ¼ cup sugar
  • 2 egg yolks


  • Soak tapioca pearls overnight in a bowl of water.
  • Drain pearls.
  • In a double broiler, or two different sized sauce pans like I did in the photo above.
  • Add milk, caramel, vanilla, and salt to double broiler and heat until warm.
  • Add tapioca pearls and heat until and tiny bubbles appear.
  • Do not boil.
  • In a small bowl, add egg yolks and sugar.
  • Mix well.
  • Use a soup ladle to scoop up a bit of the hot tapioca mixture.
  • Add very slowly to the egg mixture while whisking quickly to blend it.
  • Add a little more tapioca mixture and repeat twice more.
  • Pour egg mixture into tapioca mixture and whisk quickly to blend it all in.
  • Cook on low, uncovered for 15 minutes.
  • Serve warm or cold.


  1. Most tapioca pearls are gluten free but always double-check the label.
  2. Soak the tapioca pearls overnight. You can use small or large tapioca pearls.
  3. You can make this recipe dairy-free by using non-dairy milk like coconut milk.
  4. I highly recommend using a double boiler or two pots to make this recipe. It reduces the risk of the pudding burning on the bottom of the pan.


Calories: 202kcalCarbohydrates: 35gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 74mgSodium: 162mgSugar: 19g
Keyword caramel tapioca pudding, creamy tapioca pudding, homemade tapioca pudding
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