Slow Cooker Tapioca Pudding
Introduction
There’s something undeniably comforting about a bowl of creamy tapioca pudding — a dessert that feels like a warm hug from the past. This Slow Cooker Tapioca Pudding brings all the nostalgic goodness of the traditional stovetop version but with effortless preparation. By letting the slow cooker do the work, the tiny tapioca pearls cook gently until soft and tender, creating a silky, custard-like texture infused with sweet vanilla flavor.
Ingredients
- 1/2 cup small pearl tapioca (not instant)
- 3 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: a pinch of nutmeg or cinnamon, for extra warmth
Instructions
- Combine the basics
In the slow cooker, add the tapioca pearls, milk, cream, sugar, and salt. Stir well to combine. - Cook slowly
Cover and cook on low for 2 to 3 hours, stirring every 30–45 minutes to prevent sticking.
The mixture should thicken, and the tapioca pearls will become translucent. - Temper the eggs
In a small bowl, beat the eggs. Slowly whisk in about 1 cup of the hot tapioca mixture to temper the eggs (this prevents scrambling). - Add eggs to pudding
Pour the tempered eggs back into the slow cooker. Stir well, cover, and cook for another 30 minutes on low, stirring once or twice, until the pudding is thick and creamy. - Finish and flavor
Stir in the vanilla extract and any optional spices. Mix until smooth. - Cool and serve
Serve warm, or let it cool and refrigerate for a few hours if you prefer it chilled.
It will thicken more as it cools.
Storage
- Store in an airtight container in the refrigerator for up to 4 days.
- Stir in a splash of milk before reheating if it thickens too much.
Optional Toppings
- Whipped cream
- Fresh berries
- Toasted coconut
- A drizzle of caramel or fruit sauce