Slow Cooker Tapioca Pudding Recipe

Ingredients

  • 1/2 cup small pearl tapioca
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Begin by rinsing the tapioca pearls under cold water and thoroughly draining them.
  • Place the rinsed tapioca pearls, milk, sugar, and salt into a slow cooker.
  • Cover and set the cooker to low, allowing the mixture to cook for approximately 4 hours. Stir the mixture every hour to prevent the tapioca from sticking together.
  • In a separate bowl, lightly beat the eggs.
  • Gradually temper the beaten eggs by slowly whisking in about a cup of the hot milk and tapioca mixture. This helps prevent the eggs from cooking unevenly.
  • Carefully pour the tempered egg mixture back into the slow cooker, mixing thoroughly to ensure it’s well incorporated.
  • Replace the cover and continue to cook on low for an additional 30 minutes, stirring occasionally. The pudding should thicken, and the tapioca pearls should become translucent.
  • Remove from heat and stir in the vanilla extract.
  • Serve the pudding warm by ladling it into bowls, or allow it to cool and refrigerate if you prefer to serve it chilled.
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