Slow Cooker Tapioca Pudding
There’s nothing quite like the nostalgic comfort of a warm bowl of Slow Cooker Tapioca Pudding. This classic dessert takes you back to simpler times, with its rich, custardy texture and delicate sweetness. Using a slow cooker makes it even easier — no need to stand over the stove stirring constantly. The pearls slowly soak up the creamy milk, creating a silky, luscious pudding that’s perfect served warm on a cozy evening or chilled for a refreshing treat. Whether you’re making it for family, guests, or just to satisfy a craving, this slow cooker version guarantees old-fashioned flavor with minimal effort.
Ingredients:
- 4 cups (1 liter) whole milk
- ½ cup small pearl tapioca (not instant)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: ground cinnamon or nutmeg for garnish
Instructions:
- Prepare the slow cooker:
Lightly grease the inside with butter or a nonstick spray. - Combine ingredients:
In the slow cooker, mix together the milk, tapioca pearls, sugar, and salt. Stir well. - Cook low and slow:
Cover and cook on LOW for 2½ to 3 hours, stirring every 30–45 minutes so the tapioca doesn’t stick or clump. - Temper the eggs:
In a small bowl, whisk the eggs.
Slowly add about 1 cup of the hot tapioca mixture to the eggs while whisking constantly (this prevents curdling). - Finish cooking:
Pour the egg mixture back into the slow cooker. Stir well and continue cooking on LOW for 30–40 minutes, until thickened and creamy. - Add vanilla:
Stir in the vanilla extract and mix until smooth. - Cool and serve:
Serve warm for a cozy treat or refrigerate for a chilled pudding. Sprinkle with a dash of cinnamon or nutmeg, if desired.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- It thickens as it cools — add a splash of milk before reheating if you like it creamier.