This old-school dessert is quietly trending again. Creamy, comforting, and totally forgotten for no reason
This 4-ingredient tapioca pudding is one of those cozy, back-pocket desserts I turn to on weeknights when I want something sweet but don’t have the energy (or time) for a full baking project. Tapioca pudding has roots in old-fashioned American home cooking, back when pantry staples had to stretch and desserts were simple and comforting. It’s creamy, gently sweet, and just nostalgic enough to feel special without being fussy. You simmer a few basic ingredients in a saucepan, stir for a bit, and suddenly you’ve got a dessert that feels like it took way more effort than it really did—perfect for busy evenings after work or a low-key weekend treat.
This tapioca pudding is lovely served warm right off the stove or chilled straight from the fridge. I like to top it with fresh berries or sliced bananas when I’m trying to pretend I’m being virtuous, but it’s also great with a spoonful of jam or a drizzle of caramel sauce. If you’re serving it after dinner, it pairs well with something light and simple, like a green salad and roasted chicken or a veggie-packed pasta—basically any meal where you didn’t already go heavy on rich sauces. For a brunch spread, you can portion the pudding into small jars and serve it alongside muffins, fruit salad, and coffee for a make-ahead sweet option that doesn’t require turning on the oven.
4-Ingredient Stovetop Tapioca Pudding
Ingredients
1/3 cup small pearl tapioca (not instant)
2 3/4 cups milk (whole milk preferred for creaminess)
1/3 cup granulated sugar
1 large egg, beaten
2 3/4 cups milk (whole milk preferred for creaminess)
1/3 cup granulated sugar
1 large egg, beaten
