I picked this up from my grandma and it’s still my favorite!

This Slow Cooker Tapioca Pearl Pudding delivers a wonderfully creamy and comforting dessert with minimal fuss. Small tapioca pearls are slowly cooked until perfectly translucent and tender in a rich milk base, then gently thickened with eggs and finished with a hint of vanilla. It’s a delightful treat that can be enjoyed warm or chilled.

Slow Cooker Tapioca Pearl Pudding

Ingredients:

Instructions:

1. Rinse Tapioca: Rinse the 1/2 cup small tapioca pearls under cold water in a fine-mesh sieve to remove any excess starch. This helps prevent clumping.
2. Combine in Slow Cooker: In your slow cooker, combine the rinsed tapioca pearls, 4 cups milk, 1/2 cup sugar, and 1/4 teaspoon salt. Stir well to combine.
3. Initial Slow Cook: Cover the slow cooker and cook on low for 2-3 hours, stirring occasionally every 30-45 minutes. Continue cooking until the tapioca pearls are translucent and tender, and the mixture has thickened slightly.
4. Temper Eggs: In a separate bowl, lightly beat the 2 large eggs. To temper the eggs, slowly add a small amount (about 1/2 cup) of the hot tapioca mixture from the slow cooker into the beaten eggs, whisking constantly and vigorously. This raises the temperature of the eggs gently and prevents them from scrambling when added to the hot pudding.
5. Thicken Pudding: Slowly add the tempered eggs back into the slow cooker with the remaining tapioca mixture, stirring continuously as you pour to ensure they incorporate smoothly and prevent curdling.
6. Final Cook: Continue to cook on low for an additional 30 minutes, or until the pudding thickens to your desired consistency.
7. Add Vanilla & Cool: Stir in the 1 teaspoon vanilla extract. Let the pudding cool slightly in the slow cooker before serving.
8. Serve: Serve warm or chilled, as desired.

Enjoy your creamy Slow Cooker Tapioca Pearl Pudding!