Slow Cooker Creamy Tapioca Pudding

Introduction

Slow Cooker Creamy Tapioca Pudding is a comforting, old-fashioned dessert that’s smooth, rich, and perfectly sweet.
Made with simple pantry staples, this slow cooker version allows the tapioca pearls to gently soften and thicken
without constant stirring. It’s an easy, hands-off way to enjoy a warm and cozy classic treat that’s perfect for
family dinners or holiday gatherings.

Ingredients

• ½ cup small pearl tapioca (not instant)
• 4 cups whole milk
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• Optional: 1 tablespoon butter (for extra richness)
• Optional toppings: cinnamon, nutmeg, fresh berries, or whipped cream

Instructions

1. Prep the Tapioca: Lightly rinse the small pearl tapioca under cold water.
2. Combine Ingredients: In your slow cooker, whisk together milk, sugar, salt, and tapioca.
3. Cook: Cover and cook on LOW for 2–3 hours, stirring occasionally, until the tapioca pearls become translucent and tender.
4. Temper the Eggs: In a separate bowl, beat the eggs. Slowly add a ladle of the hot tapioca mixture into the eggs while whisking constantly to prevent scrambling.
5. Finish Cooking: Pour the tempered egg mixture back into the slow cooker. Stir well and cook for another 20–30 minutes until thickened.
6. Add Flavor: Stir in vanilla extract and butter (if using). Let sit uncovered for 10–15 minutes to thicken further.
7. Serve: Spoon into bowls and serve warm, or refrigerate for a chilled version.

Description

This pudding has a silky, creamy texture with soft, chewy pearls suspended in a sweet custard base.
The slow cooking process allows the flavors to gently develop while keeping the pudding smooth and lump-free.
It’s nostalgic, satisfying, and wonderfully simple.

Tips for Perfect Tapioca Pudding

• Use small pearl tapioca, not instant tapioca for this recipe.
• Stir occasionally during cooking to prevent sticking.
• If pudding becomes too thick, stir in a splash of warm milk.
• For extra flavor, add a cinnamon stick during cooking (remove before serving).
• Let the pudding cool slightly — it thickens as it rests.

Corrections & Common Mistakes

• Eggs scrambling? Always temper eggs slowly with hot mixture before adding back.
• Too runny? Cook slightly longer or allow to cool completely — it thickens as it cools.
• Too thick? Stir in additional warm milk a little at a time.
• Grainy texture? Make sure the tapioca pearls are fully cooked and translucent before adding eggs.

Enjoy!

Serve your Slow Cooker Creamy Tapioca Pudding warm for a cozy dessert, or chilled for a refreshing treat.
Sprinkle with cinnamon, top with berries, or enjoy it plain — either way, it’s a creamy classic that never goes out of style!