Wash the tapioca pearls very well in water and transfer the rinsed tapioca pearls to a good quality medium sized saucepan.

(If you have a thick bottomed non stick pan, that will be perfect since it helps reduce the tapioca pearls from sticking to the bottom of the pan while cooking).

Add the water also to the saucepan and let the tapioca pearls soak in the water for about 30 minutes.

Once the soaking is done, switch on the stove and bring the mixture to a boil.

As the water stars boiling, reduce the heat to medium heat, cover with lid, simmer and cook the tapioca pearls until they are cooked and transparent. You need to open the pan in between and stir this frequently to avoid the tapioca pearls sticking to the bottom of the pan.

The cooking time for tapioca pearls can vary based on the brand and also the size of the pearls, but since we use small tapioca pearls in this recipe, the cooking is done much faster than larger sized tapioca pearls.

It took about 10 to 12 minutes for me to cook the tapioca pearls, but make sure to stir often and keep watching since the cooking time may slightly vary.

If the tapioca pearls are not completley cooked, you may continue cooking for few more minutes (however, keep in mind that if you cook them for a very long time, the pearls can disintegrate into the water making it a starchy mixture which is not recommended).

Once the tapioca pearls are completely cooked (they are transparent and not opaque at the centre or chewy anymore), add the 1 cup of milk and mix well.

Also add the sugar, stir well and simmer for another couple of minutes.

Add the vanilla extract and almon extract (if using), also add cinnamon powder if you like and stir everything well.

Switch off the stove and transfer the saucepan to a cool place so the tapioca pearls won't overcook.

If you overly cook the tapioca pearls, the pudding can get too thick & starchy in texture which is recommended.

Finally add the chilled milk & heavy cream, stir well to combine and let the pudding cool down to roomperature.

Once it is cooled to room temperature, chill the pudding in refrigerator, & serve chilled for best results!

The pudding turns slightly more thicker in texture as it cools down. You may add little more chilled milk, if needed, to adjust the pudding consistency based on your preference.

Also, you may add more cinnamon powder, sliced nuts like almonds, pistachios etc, or sliced fresh fruits like bananas, cherries, strawberries etc for garnishing just before serving if you wish!