Learnt this from my nana and it’s still my fave today!
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.
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.
