Reviewed: Nov. 6, 2009

Truly excellent (though you should add the vanilla as suggested by other reviewers). You can use the large pearl tapioca for this recipe just fine so long as you let it sit a bit first. If you allow the pearls to soak overnight, you only need to cook it for about two hours. I have made this several times in batches ranging from half size to a quadruple batch and never had a problem yet. If you have several people in your home, set a timer with a note requesting that the crockpot be stirred and timer reset for another 45 minutes, to simplify your job even more. This way whoever is in the room can take care of it and you don't have to linger.

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wildivy

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Reviewed: Oct. 28, 2009

This recipe is easy and great! my additions: I doubled it, then added 1 tsp vanilla and 1 tsp coconut extract. I think next time i'll add some salt, maybe 1/2 tsp. then it should be perfect!

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edorathy

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Reviewed: Oct. 6, 2009

I just made this in my slow cooker and I'm very pleased :) I followed the recomendations of the other reviewers and added a dash of salt and a little vanilla, stirring it every half hour or so. I also went 50/50 with sugar and sweetener (I'm diabetic). It turned out quite nice, even though right now it's a bit too hot to eat - oh well, hasn't stopped me yet :P

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There's Lovin' in the oven ^_^

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Reviewed: Oct. 2, 2009

Wonderful! Such a super simple recipe! I can't stress enough how big of a difference it seemed to make to me to give it a quick stir every now and then, so the egg doesn't turn this dish into tapioca w scrambled eggs! But the problem was solved with a quick stir! Most excellent recipe!!!!

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SLICK1996

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

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Reviewed: Sep. 26, 2009

Super easy! No need to "babysit" it, like the stove-top version. I did put milk, eggs, sugar and salt into the blender first, then added tapioca perls into the crock pot. It needs vanilla, as well as being stirred about every half an hour. Mine was done in exactly 3 hours on high, using regular pearls. My husband is a huge fan of tapioca, so this is a definite keeper.

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Dasha

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 16, 2009

tastes great, added a bit of vanilla and salt... mine curdled....i'm very sad about it... :-( i stirred it frequently, not sure why it curdled... i'm pretty sure the fault was with the cook and not the recipe :-) and i will try it again!

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rainbowxcurls

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2009

Very good and easy to make. I used large tapioca so the pudding came out thicker. I also presoaked them for about ten minutes before I placed them in the slow cooker. I cut down on the sugar and it was perfect especially after putting whip topping on it. YUM!

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Dana

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Reviewed: Jun. 12, 2009

This was good. It seemed to be missing something. Some people really liked it others really didn't. typical of tapioca I suppose though. I probably didn't stir enough... It seemed to separate after refrigeration. I would probably use this recipe again, making sure to follow directions.

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thanksgivingsukkah

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Apr. 3, 2009

Like others, I found that the real key is in mixing the eggs with the milk before adding to the crockpot AND stirring several times throughout the cooking process. Vanilla definitely adds to the flavor too. Amazingly simple and amazingly good!

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Wilda

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

Great recipe! I added vanilla to up the flavor a bit ... also I noticed when I cooked on high, then cooled this was very very thick. Going to cook on low this time since I have no medium setting on my crock pot. Thanks!

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ANDIALEIGH

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Reviewed: Jan. 15, 2009

This was very easy. I used small pearls from an Asian grocery. It's a great way to avoid wasting milk that's ready to expire.

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JBEANER75

Cooking Level: Expert

Home Town: Perrysburg, Ohio, USA

Living In: Rocky Mount, North Carolina, USA

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Reviewed: Jan. 6, 2009

Yum loved it!!! Did do what they others said and put in salt and vanilla. Had to stir it lots but it was well worth it!! Will make it again!!!

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Shawna

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

I just made this and it turned out perfect! Nice and creamy. I whisked the eggs well right in the crock of my slow cooker first, then whisked in the rest of the ingredients. Then I used the whisk to stir the pudding often during cooking. I think this helped it cook up smooth -- no curdled or eggy parts. If in doubt on temperature for your slow cooker, choose lower rather than higher. I did add vanilla and about 1/2 tsp salt, and I cut the sugar back to 1/2 cup, which is plenty sweet for my taste. (Other tapioca pudding recipes I looked at called for the same or a little less sugar than the amount of tapioca.) All considered this is a very easy recipe that gives great results!

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EMMEGEBE

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Reviewed: Oct. 25, 2008

fuss budget colege student loved it, Easy to make and tastes good.

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VANDOKERTY

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Reviewed: Sep. 9, 2008

Quick & easy & turns out great

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emilyt

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Reviewed: Sep. 7, 2008

Flavour was good but mine curdled :o( I really wanted this to work because I really like tapioca pudding. It may not have worked because I used up some egg yolks instead of using whole eggs. I will try it again sometime.

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~*Dreamer*~

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Reviewed: Sep. 3, 2008

Wow, this recipe is brilliant. I was amazed at how easy and delicious it is. I will never make tapioca another way. Why bother when this tastes as good (or better) than the stovetop version? I was hesitant to make it thinking I would very likely be wasting eggs and milk (costly in this economic environment), but it turned out better than I imagined. I added a pinch of salt and a dash of amaretto to replace the vanilla other reviewers said they added.

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Aug. 19, 2008

I originally looked this up because the country I'm in doesn't have minute tapioca in a box. This was perfect! No changes, except that I added a tsp. of vanilla. Just a few notes: a) You must use small pearl; b) if you want to cut cooking time, soak the pearls in 1 cup of the milk overnight; c) if you don't have a slow cooker, it's perfectly OK as it cooks in regular pot in 30 minutes over medium to med-high heat. Sets beautifully, tastes wonderful. Thanks for the great recipe.

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Cat

Cooking Level: Expert

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Reviewed: Aug. 10, 2008

I make a double-batch of this at least once every month, and everyone in my family (7 of us) loves it. My 92 yr old Grandma even complimented it while she was here. Unlike the other reviewers, I actually prefer the large pearl tapioca vs the smaller ones. I like mine to be rich and thick!

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