Blueberry-Lemon Tapioca Pudding Recipe

Food trends come and go and if you haven't thought about tapioca pudding in years, it's time to revisit this creamy and delicious pudding that was a popular dessert in the '50s and doubles as an excellent make-ahead breakfast. Tapioca pearls come from cassava root (aka yucca root) and expand when combined with liquid in a similar fashion as chia seeds. They are gluten-free, satisfying, and can be made with an unlimited variety of flavors. 

Recipe developer Miriam Hahn brings us this recipe for blueberry-lemon tapioca pudding and says, "I've always been a fan of make-ahead meals and tapioca can be the base of a delicious breakfast. It can be eaten warm or cold and can be sweet or savory. In this recipe I'm also using chia seeds to create a blueberry jam that is sweetened with maple syrup making it better for you than a pre-made jam that is loaded with sugar and preservatives. With its smooth and velvety texture, this homemade pudding is a treat for the senses."

To make this recipe, we'll need some tapioca pearls. We aren't using the quick cooking tapioca here because that will not give us the thicker texture we are looking for. "We'll be cooking the tapioca in milk and any type will work fine. I typically use soy milk but any plant-based or dairy milk will work just the same," Hahn shares. Then we'll need frozen blueberries and fresh blueberries along with a lemon. In the dry goods area, pick up some date sugar, chia seeds, and maple syrup. "I like to use date sugar in this recipe because it is a healthier way to sweeten things up and it adds a slightly caramel-like flavor. If you want to use what you have one hand, standard sugar, brown sugar, or coconut sugar are all workable in this recipe," Hahn explains.

To start us off, grab a medium pot and combine the tapioca pearls, milk, and sugar. Bring the mixture to a boil, then lower the heat to a simmer for 30 minutes. You'll want to stay close by to stir this frequently with a whisk.

In this step we'll make an easy blueberry jam to pair with the tapioca. Zest the lemon and set that aside for a few minutes. In another medium pot, combine the frozen blueberries, chia seeds, maple syrup, and lemon juice. Bring the heat to medium and mash the blueberries with a wooden spoon or mallet. Cook for 10 minutes, then remove it from heat. The chia seeds will transform this mixture into a thick jam.

To assemble our blueberry lemon tapioca, grab two 8-ounce jars or 3 smaller ones. We ideally want to use jars with air-tight lids. Layer some of the blueberry jam mixture into the bottom of the jars. Then top this with the cooked tapioca. Then use the fresh blueberries and the lemon zest as a topper. "I love eating the tapioca when it's warm and extra creamy, but some people prefer to eat it cold," Hahn remarks. Pair it with a café latte and you have taken your morning to new heights! This make-ahead breakfast will be a delight to wake up to and become your new favorite meal prep recipe.