White Chocolate Matcha Tapioca Pudding is just like the creamy classic dessert but with a hint of green tea and sweetened with decadent white chocolate. Make this updated version your family’s new favorite holiday treat!
I wish I could say this is based on an old family recipe and how it was one of my favorite desserts growing up, but it’s not, so I can’t. My family never ate tapioca pudding, instead we indulged in fresh fruit picked off the trees in our backyard. What can I say…that’s how we used to roll in tropical south Florida.
Well, it’s time to change all that by updating this classic dessert my way by turning it into a decadent White Chocolate Matcha Tapioca Pudding. Makes me wish I grew up in a house where we ate tapioca pudding every Sunday night after dinner. Maybe I need to make it a new tradition in my house.
Health Benefits of Matcha
Matcha is a finely ground green tea powder and it’s one of my favorite ingredients to use in desserts (remember last year when I made these?). Lately, I’ve been jumping at the change to make a pudding with it and the upcoming Easter holiday got me thinking about tapioca, so I figured that would be an ideal way to highlight the matcha.
Matcha is a green tea powerhouse because the whole leaves are consumed, as opposed to just seeping the dried leaves and drinking the liquid. It’s loaded with all sorts of antioxidants and other health benefits, like helping lowering inflammation and blood pressure, alleviates depression, and even aids in weight loss (which is why it’s PERFECT in a dessert!)
Matcha does contain caffeine, so it you may not want to eat this dessert too close to bedtime. Tapioca pudding is sometimes eaten as a breakfast (no joke). After all, it does has whole eggs and milk in it and that sounds like a morning meal to me. I also make mine with organic milk, farm fresh eggs and this organic matcha green tea powder so if that’s not a legit breakfast, then I don’t know what is.
But what about the white chocolate??!!?! Well, I substituted a small amount of that for the 1/2 to 3/4 cup of white sugar that typically goes into a traditional tapioca pudding. White chocolate may not have as many health benefits as my favorite dark, but it does have a few, so it’s not a total zero. Love that this recipe is getting healthier and healthier by the minute!
(DISCLAIMER: I am not a doctor…obviously) ?
Here’s something about me: I love tapioca pearls! I’m pretty addicted to bubble tea with the large pearls, but now I’m obsessed with these small ones. The interesting thing is I found out bubble tea was created when a woman (YAY!), who worked as a brand manager for a tea house in Taiwan, mixed her Fen Yuan dessert (a Taiwanese tapioca pudding) into her iced tea. Guess now it’s kind of full circle with adding green tea to this tapioca pudding recipe.
Bob’s Red Mill Small Pearl Tapioca is da bomb and the only ones I use because it’s all natural and has only one ingredient…tapioca starch.
Make this White Chocolate Matcha Tapioca Pudding at your Easter celebration this weekend or whenever the family wants a comforting, homemade dessert. By the way, this pudding is just as good without the matcha, so feel free to leave it out if green tea is not a favorite.
- ½ cup small pearl tapioca
- ½ cup heavy cream
- 2½ cups whole milk
- 2 teaspoons organic matcha green tea powder
- 3 ounces white chocolate, chips or chopped
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- 2 eggs, separated
- optional toppings: whipped cream and chopped pistachios
- Place ½ cup heavy cream, ½ cup whole milk, and the tapioca pearls in a medium saucepan and stir well. Let the pearls soak at room temperature for 1 hour to soften.
- Add the remaining 2 cups of milk to the pot and stir until thoroughly combined. Heat over medium heat and cook, while stirring frequently for about 10 minutes, or until mixture starts to simmer. Be careful and don't allow the mixture to boil. Reduce heat to low and whisk in the matcha powder, then stir in the white chocolate, vanilla extract, and salt.
- Whisk the egg yolks in a medium sized bowl until smooth, about a minute. Temper the yolks by slowing whisking in a little of the hot milk tapioca mixture. Stir the tempered egg yolk into the tapioca mixture and cook uncovered, stirring frequently for about 15-20 minutes, or until the tapioca pearls have softened and the mixture thickens. Remove pan from the heat.
- Whisk the egg whites in a medium bowl until soft peaks form and gently fold them into the pudding while it's still hot. Allow to cool to room temperature (mixture will thicken once cooled), top with whipped cream and chopped pistachios (optional), and serve immediately.
- If want chilled pudding, put mixture in a bowl or individual containers, cover, and place in the refrigerator until ready to eat. Leftovers will keep in the refrigerator for 2-3 days.