This Slow Cooker Tapioca Pudding turns a handful of simple ingredients into a creamy, nostalgic dessert. The slow cooking process gently heats the mixture, ensuring the tapioca pearls become perfectly tender and suspended in a smooth, velvety custard.
Slow Cooker Tapioca Pudding
Ingredients:
| Ingredient | Quantity |
|---|---|
| Small pearl tapioca | 1/2 cup |
| Whole milk | 4 cups |
| Granulated sugar | 1/2 cup |
| Large eggs, lightly beaten | 2 |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
Instructions:
Step 1: Rinse the Tapioca
Rinse the small pearl tapioca under cold water to remove excess starch. Drain well using a colander.
Step 2: Combine Ingredients
Add the rinsed tapioca, milk, sugar, and salt to your slow cooker. Stir to combine.
Step 3: Cook Slowly
Cover and cook on LOW for about 4 hours, stirring every hour to prevent the pearls from sticking together and to ensure even cooking.
Step 4: Temper the Eggs
In a small bowl, lightly beat the eggs. Gradually whisk in about 1 cup of the hot tapioca mixture from the slow cooker, stirring constantly to temper the eggs and prevent curdling.
Step 5: Add Eggs to the Cooker
Pour the tempered egg mixture back into the slow cooker. Stir well to combine.
Step 6: Final Cooking Step
Cover again and cook on LOW for another 30 minutes, stirring occasionally, until the pudding thickens and the tapioca pearls turn translucent.
Step 7: Add Vanilla and Serve
Stir in the vanilla extract. Spoon the pudding into bowls and enjoy warm, or chill it in the refrigerator for a cool, creamy treat.
