Homemade Tapioca Pudding

Small pearl tapioca can be a little hard to find. Bob’s Red Mill has a non GMO paleo friendly tapioca. Call around first or order off of Amazon. Do not use instant tapioca.
Make sure you temper the eggs so that you do not end up with curdled or scrambled eggs in your pudding.
Do not add the vanilla until 1-2 minutes after you remove the pudding from the heat.
For a dairy free versions substitute coconut milk or almond milk for the cow’s milk.
After the pudding is cooked continue stirring every couple of minutes to prevent a skin from forming and place a piece of plastic wrap right on top of the pudding before chilling in the fridge.
If the pudding becomes too thick to your liking add a couple of tablespoons of milk at a time until desired thickness.
Enjoy warm, chilled, or at room temperature.
Store leftovers in an airtight container in the fridge for up to 5 days.