Slow Cooker Tapioca Pudding Recipe

Introduction

Slow Cooker Tapioca Pudding is a creamy, comforting dessert that’s incredibly easy to make. Using your slow cooker, this pudding gently cooks to the perfect consistency with tender tapioca pearls. It’s a nostalgic treat that can be enjoyed warm or chilled.

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

1. Step 1: Rinse the tapioca pearls in cold water and drain well.
2. Step 2: In the slow cooker, combine the tapioca, milk, sugar, and salt. Cover and cook on low for about 4 hours, stirring every hour to prevent clumping.
3. Step 3: In a small bowl, beat the eggs lightly.
4. Step 4: Temper the eggs by slowly whisking in about a cup of the hot milk mixture, then pour the egg mixture back into the slow cooker and stir well.
5. Step 5: Cover and cook on low for another 30 minutes, stirring occasionally, until the pudding thickens and the tapioca pearls become translucent.
6. Step 6: Stir in the vanilla extract. Serve warm or refrigerate for a chilled dessert.

Tips & Variations

• For a richer pudding, substitute half the milk with cream.
• Try adding a pinch of cinnamon or nutmeg for extra warmth in flavor.
• If you prefer a smoother texture, lightly mash the tapioca pearls before serving.

Storage

Store leftover tapioca pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The pudding may thicken when chilled; add a splash of milk when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick-cooking tapioca instead of small pearl tapioca?

Quick-cooking tapioca tends to break down more, resulting in a different texture. For best results, stick with small pearl tapioca for this slow cooker recipe.

Why do I need to temper the eggs?

Tempering prevents the eggs from curdling by gradually raising their temperature before adding them to the hot pudding mixture, ensuring a smooth, creamy texture.

Slow Cooker Tapioca Pudding Recipe

Print Recipe

★★★★★

4.9 from 50 reviews

A creamy and comforting Slow Cooker Tapioca Pudding made with small pearl tapioca, whole milk, and a touch of vanilla. This easy-to-make dessert is simmered low and slow in a crockpot, resulting in perfectly tender tapioca pearls and a rich, custard-like texture.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 40 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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

1. Rinse Tapioca: Rinse the tapioca pearls thoroughly under cold water, then drain to remove excess starch and prevent clumping during cooking.
2. Combine Ingredients in Slow Cooker: In the slow cooker, add the rinsed tapioca pearls, whole milk, granulated sugar, and salt. Stir gently to combine.
3. Initial Cooking: Cover and cook on low heat for about 4 hours, stirring every hour. This steady slow cooking softens the tapioca pearls and integrates the flavors while preventing sticking.
4. Beat Eggs: In a small bowl, lightly beat the eggs until smooth.
5. Temper Eggs: Gradually add about 1 cup of the hot tapioca mixture into the eggs while whisking constantly to warm the eggs slowly and avoid curdling.
6. Incorporate Eggs: Pour the tempered egg mixture back into the slow cooker and stir well to evenly incorporate the custard base.
7. Final Cooking: Cover and continue cooking on low for an additional 30 minutes, stirring occasionally, until the pudding thickens and the tapioca pearls become translucent.
8. Add Vanilla and Serve: Stir in the vanilla extract for added flavor. Ladle the pudding into serving bowls and allow to cool slightly before serving warm or refrigerate for a chilled dessert.

Notes

• Stirring every hour during the initial cooking prevents the tapioca from sticking and clumping.
• Tempering the eggs is essential to avoid scrambling and ensures a smooth pudding texture.
• For a dairy-free variation, substitute whole milk with coconut milk or almond milk.
• Serve warm for a comforting treat or chilled for a refreshing dessert.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: slow cooker tapioca pudding, tapioca pearl pudding, easy slow cooker dessert, creamy tapioca pudding, vanilla tapioca dessert