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. This make ahead dessert is sure to become a family favorite!
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.
For chilled pudding: put mixture in a bowl or individual containers, cover, and place in the refrigerator for at least 2 hours.
Store leftovers covered in the refrigerator for 2-3 days.