Passed down from my nana, this Slow Cooker Tapioca Pudding is pure comfort in a bowl. It turns simple kitchen staples into a creamy, nostalgic treat that feels like a warm hug. The slow cooker makes it practically effortless, giving you perfectly tender tapioca pearls every single time.
Slow Cooker Tapioca Pudding
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Pearl Tapioca | 1/2 cup |
| Whole Milk | 4 cups |
| Granulated Sugar | 1/2 cup |
| Large Eggs, Lightly Beaten | 2 |
| Vanilla Extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
How To Make Slow Cooker Tapioca Pudding:
Step 1: Prepare the Tapioca
Rinse the small pearl tapioca thoroughly under cold water to remove extra starch. Drain it well using a colander.
Step 2: Combine the Ingredients
Add the rinsed tapioca pearls, milk, sugar, and salt into your slow cooker. Give everything a gentle stir to mix.
Step 3: Let the Slow Cooker Work Its Magic
Cover the slow cooker and cook on LOW for about 4 hours. Stir once every hour to keep the tapioca from sticking or clumping together.
Step 4: Temper the Eggs
In a small bowl, beat the eggs lightly. Carefully pour about 1 cup of the hot milk mixture from the slow cooker into the eggs while whisking constantly. This helps prevent the eggs from curdling when added back in.
Step 5: Mix It All Together
Pour the tempered egg mixture back into the slow cooker and stir well so everything blends smoothly.
Step 6: Final Cook
Cover again and cook on LOW for another 30 minutes, stirring occasionally. You’ll know it’s ready when the pudding thickens and the tapioca pearls turn translucent.
Step 7: Flavor and Serve
Once the pudding is cooked to perfection, stir in the vanilla extract for that sweet, aromatic finish. Serve it warm for a cozy dessert or chill it in the fridge for a cool, creamy treat.
This slow cooker tapioca pudding is proof that the best desserts often come from simple, old-fashioned recipes. It’s rich, sweet, and beautifully nostalgic—just like nana used to make!
