Here is a simple slow cooker tapioca pudding recipe with a creamy texture and classic flavor.
Slow Cooker Tapioca Pudding
Ingredients
- ½ cup small pearl tapioca
- 4 cups milk (whole milk gives the creamiest result)
- ½ cup sugar
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Ground cinnamon or nutmeg (optional, for topping)
Instructions
- Add tapioca, milk, sugar, and salt to a slow cooker. Stir well.
- Cover and cook on low for about 3–4 hours, stirring occasionally, until the tapioca pearls become soft and translucent.
- In a small bowl, lightly beat the eggs. Add a little of the hot tapioca mixture to the eggs while stirring to warm them gradually.
- Stir the egg mixture back into the slow cooker.
- Cook for another 15–20 minutes, until the pudding thickens.
- Remove from heat and stir in vanilla extract.
- Serve warm or chill in the refrigerator. Sprinkle with cinnamon or nutmeg if desired.
Tips
- The pudding will continue to thicken as it cools.
- For extra richness, replace ½ cup of milk with heavy cream.
- If using instant tapioca, the cooking time will be shorter—check the package directions.
You can also adjust it with raisins, coconut, chocolate, or a dairy-free milk alternative for different flavors.
