Slow Cooker Tapioca Pudding
This cozy, old-fashioned dessert comes together effortlessly in a slow cooker. The gentle heat slowly transforms a few pantry staples into a smooth, custardy treat with soft, tender tapioca pearls throughout.

Ingredients
Ingredient Amount
Small pearl tapioca ½ cup
Whole milk 4 cups
Granulated sugar ½ cup
Large eggs (lightly beaten) 2
Vanilla extract 1 teaspoon
Salt ¼ teaspoon
Instructions
Step 1: Rinse the Tapioca
Start by rinsing the tapioca pearls under cold water to wash off excess starch. Drain well using a colander.

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Step 2: Mix Ingredients in the Slow Cooker
Add the rinsed tapioca pearls to the slow cooker, followed by the milk, sugar, and salt. Stir gently to combine.

Step 3: Slow Cook – Phase One
Cover and cook on LOW for about 4 hours, stirring once every hour to keep the pearls from sticking or clumping.

Step 4: Temper the Eggs
In a small bowl, beat the eggs lightly. Slowly whisk in about 1 cup of the hot milk mixture from the slow cooker to gradually raise the temperature of the eggs and avoid curdling.

Step 5: Combine Eggs Back In
Once tempered, pour the egg mixture back into the slow cooker and stir until well blended.

Step 6: Final Cooking Stage
Cover again and cook on LOW for another 30 minutes, stirring occasionally. The pudding should thicken, and the tapioca will turn soft and translucent.

Step 7: Add Vanilla and Serve
Once the pudding is ready, stir in the vanilla extract. Serve warm for a cozy treat, or chill in the fridge if you prefer it cold.