National Tapioca Pudding Day Date in the current year: July 15, 2025

Tapioca is a type of starch extracted from the tubers of the cassava plant, also known as manioc or yuca. Native to South America, cassava is widely grown in tropical and subtropical regions for its carbohydrate-rich tubers. However, all cassava cultivars contain dangerous toxins; therefore, the tubers must be processed before consumption. This involves soaking them for 18-24 hours, boiling them, fermenting them, etc.

In regions where manioc is cultivated, it is a staple food. In the rest of the world, manioc is mainly known as a source of tapioca starch, which is used as a thickening agent. To make tapioca, cassava tubers are ground or crushed into a pulp. The pulp is mixed with water and filtered to separate the starch-rich liquid. The mixture is then left to stand until the starch settles to the bottom. The clear water on top is poured off, and the wet starch is left to dry.

Commercially produced tapioca is available in several forms: fine powder, meal, pre-cooked flakes, rectangular sticks, and spherical pearls (also known as boba, especially when used as an ingredient in bubble tea). The flakes, sticks, and pearls must be rehydrated before consumption. They absorb water (or another liquid) up to twice their volume and become swollen in the process, making them a great base for puddings.

A classic dessert, tapioca pudding has been around since at least the 18th century, when cassava starch became popular in Europe and North America as an inexpensive thickening agent. Milk-based tapioca pudding originated in the Victorian era and was promoted as gentle food suitable for children and convalescing patients. In the United States, tapioca pudding became widely popular in the early 20th century due to the commercial availability of tapioca pearls. At some point, it became a staple of school lunches in some Western countries.

The two main ingredients in tapioca pudding are tapioca in the form of meal, flakes, sticks, or pearls, and milk, cream, or coconut milk. Other possible ingredients include sugar or other sweeteners, spices such as cinnamon and vanilla, butter, eggs, and fruit. Countless varieties and recipes of tapioca pudding have originated in various cultures around the world, heavily influenced by local cuisines.

The origins of National Tapioca Pudding Day are unclear, but that shouldn’t stop you from celebrating! Indulge in some delicious tapioca pudding, but don’t forget to snap a photo of your dessert and share it on social media with the hashtag #NationalTapiocaDay. If you don’t know how to make tapioca pudding, here’s an easy recipe to try.

In a pan, combine ½ cup small tapioca pearls, 3 cups whole milk, and ¼ tsp salt. Bring to a bare simmer over medium-high heat, stirring constantly. Then cook over the lowest possible heat, gradually adding ½ cup sugar, until the pearls swell and thicken. Stir occasionally to prevent the tapioca from sticking to the bottom of the pan.

In a bowl, beat two large eggs. Very slowly add some of the hot tapioca to the eggs to temper them and prevent curdling when they are added to the pudding. Slowly add the egg mixture to the rest of the tapioca. Increase the heat to medium and stir for several minutes, until the pudding thickens, but do not let it boil. Let it cool for 15 minutes, then stir in 1 tsp vanilla extract.