Learnt this from my nana and it’s still my fave today!

This Slow Cooker Tapioca Pudding recipe transforms simple ingredients into a creamy, comforting, and classic dessert. Cooking in the slow cooker ensures a gentle, even cook, resulting in perfectly tender, translucent tapioca pearls suspended in a rich, sweet custard.

Slow Cooker Tapioca Pudding

Ingredients

How To Make Slow Cooker Tapioca Pudding:

1. Step 1: Prep the Tapioca: Rinse the small pearl tapioca in cold water to remove any excess starch. Drain the rinsed tapioca in a colander.
2. Step 2: Combine in Slow Cooker: Add the rinsed tapioca pearls, milk, granulated sugar, and salt to your slow cooker.
3. Step 3: Slow Cooker Magic (Initial Cook): Cover the slow cooker and cook on LOW for about 4 hours. Be sure to stir the mixture every hour to prevent the tapioca pearls from clumping together and ensure even cooking.
4. Step 4: Tempering the Eggs: In a separate small bowl, lightly beat the two large eggs. Slowly whisk about 1 cup of the hot milk mixture from the slow cooker into the beaten eggs. This process, called tempering, prevents the eggs from scrambling.
5. Step 5: Finishing Touches: Carefully pour the tempered egg mixture back into the slow cooker with the tapioca pudding. Stir well to combine everything evenly.
6. Step 6: Reaching Perfection (Final Cook): Cover the slow cooker again and cook on LOW for an additional 30 minutes. Stir the pudding occasionally during this time. The pudding is done when it has thickened, and the tapioca pearls are translucent.
7. Step 7: Vanilla and Serving: Once cooked, stir in the vanilla extract for added flavor. Ladle the Slow Cooker Tapioca Pudding into serving bowls. You can enjoy it warm or refrigerate it for a chilled and refreshing treat.