For a richer flavor, substitute 1 cup of whole milk with 1 cup of heavy cream. Add a teaspoon of vanilla extract during the last hour of cooking for enhanced aroma. If you prefer a sweeter pudding, gradually add more sugar to taste during the cooking process. Tapioca pudding can be stored in the refrigerator for up to 3 days.
Slow Cooker Tapioca Pudding
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PREP TIME5 mins
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COOK TIME3 hrs
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TOTAL TIME3 hrs 5 mins
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SERVING8 People
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VIEWS882
Embrace the creamy, dreamy comfort of tapioca pudding, effortlessly crafted in your slow cooker. This recipe skips the pre-soaking fuss, delivering a velvety texture with minimal effort. A timeless classic, reimagined for modern ease.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol59 mg
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Protein7 g
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Saturated Fat3 g
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Sodium66 mg
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Sugar22 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a slow cooker, whisk together the milk, sugar, tapioca pearls, and lightly beaten eggs until thoroughly combined. Ensure there are no lumps of tapioca clinging to the bottom. (Approximately 5 minutes)
02 Step
Recipe View Cover and cook on Low for 6 hours or on High for 3 hours, stirring occasionally (every 1-2 hours) to prevent sticking and ensure even cooking. The pudding is ready when the tapioca pearls are translucent and the mixture has thickened. (6 hours on Low OR 3 hours on High)
03 Step
Recipe View Serve warm, either directly from the slow cooker or chilled. Garnish with a sprinkle of cinnamon or a dollop of fresh whipped cream for an extra touch of indulgence.
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Emerson Wuckert
Jun 26, 2025My family absolutely loved this recipe! So easy and delicious. - Sarah M.
Reggie Wuckert
Apr 4, 2025I added a little nutmeg and it was amazing! - Emily L.
Linnie Weimann
Jun 15, 2024This is now my go-to tapioca pudding recipe. Thank you! - David K.
Marquis Metz
Oct 23, 2023I was skeptical about not pre-soaking the tapioca, but it turned out perfectly! - John B.