Tapioca pudding is such a satisfying and refreshing dessert. This textured pudding is naturally gluten free and can easily be made with rich and creamy milk or coconut milk (dairy free, nut free) for the creamiest of textures.
Whisk milk, cream, and salt in a medium saucepan. Add tapioca and let sit for 30 minutes to hydrate.
Add sugar to tapioca mixture and bring to a simmer over medium heat. Reduce heat to medium-low and continue to cook 10-12 minutes until the consistency of thick soup, stirring often to prevent tapioca from sticking to the bottom.
Whisk in egg yolk and cook another 1-2 minutes (it will thicken slightly). Remove from heat.
Allow to cool, stirring occasionally, 10 minutes. Portion into small glasses or ramekins. Cover with plastic wrap and chill in the fridge until cold -- at least 2 hours. It will continue to thicken as it cools.
Use a microplane to grate fresh nutmeg over the top if you like.
Notes
Do Ahead: Make the pudding 3 days ahead. Cover and keep chilled.Vegan, Dairy Free Variation: soak tapioca in water to hydrate (30 minutes), then drain. Combine tapioca in pot with 2 cups water and 1 12-oz can coconut milk (full fat). Whisk with salt and sugar and proceed with recipe. Coconut milk is a nice full fat dairy alternative, so you do not need to add the egg at the end.Flavor Ideas: This simple tapioca has a rich, milky flavor. You may still want to add additional seasoning at step 4 (where the pudding has cooked and thickened).