Reviewed: Aug. 19, 2008

I 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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MAMAOF2PLUSTRIPLETS

Cooking Level: Expert

Home Town: Oregon City, Oregon, USA

Living In: Savannah, Tennessee, USA

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Reviewed: Jul. 20, 2008

make sure to use small pearl tapioca. all i could find was large pearl, the consistency was too thick. great taste and easy though.

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 20, 2008

I'm not a huge fan of tapioca, but my father-in-law is, and he's never happy with tapioca you can buy prepared. I gave this recipe a shot, becasue it seemed so easy, and not only was it easy, but he loved it. For newbie tapioca makers, be careful to turn off the crockpot when you think the pudding is almost done - if you don't, it'll be overcooked just enough to bother you.

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PSOPHIA17

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Reviewed: Jul. 16, 2008

I added a pinch of salt and 1 tsp of vanilla. This tasted great when it was hot, but once it cooled, my tapioca was too aggressive! It really set up as one large mass. Next time I'll add 4 1/2 or 5 cups of milk. I guess my tapioca pearls were just really absorbant! :)

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MHOEFFER

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Reviewed: Jun. 28, 2008

I love the old pearl tapioca that my grandmother made and nothing ould be easier or faster than this. I will use nothing but this recipe forever more!!

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ElliePop

Cooking Level: Intermediate

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Reviewed: May 30, 2008

I will give this 5 stars.I soaked the tapioca pearls over night in the milk. Next morning I added the sugar and eggs. Because I soaked the tapioca it did not need to cook as long. I cooked on high for 1 hour stirring every 20 to 30 minutes to make sure the egg was well blended. Then I turned it down to low and cooked the rest of the way until thick and creamy. I also added 1 tsp of vanilla extract at the end when the tapioca was done. Put it in serving bowls sprinkled a little nutmeg and we were ready to go. Super easy recipes. A keeper and will make again.

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Reta

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Reviewed: May 29, 2008

Not bad, but not great. I used Quick Cooking tapiocTra, and was able to cook the pudding on low for about 3 1/2 hours. I did add 1 1/2 tsp. of vanilla extract & a pinch of salt, which worked out well...but it still had a little more of an 'eggy' taste than I thought it would. I do believe it tastes better cold, so definitely try it both ways. I also would suggest reducing the amount of tapioca a bit, I felt that it was a bit too much...but nothing horrendous.

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CookinginFL

Cooking Level: Expert

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Reviewed: May 6, 2008

I love Tapioca Pudding! I don't make it very often as it does take watching over. I am glad to say that is not the case anymore! Couldn’t be any easier to make - I will make this pudding-doubled more often from now on. I took some other reviewers advice and added some vanilla and salt, doubled the recipe and cooked it on high for 3 hrs. Came out perfecto. My advice would be to combine the sugar, eggs and tapioca first, then stir in the milk. I stirred the pudding about every 30 minutes, especially when it started to set, make sure to scrape the bottom to break up the clumps of tapioca. Excellent comfort food! Side Note: Experimenting with other extracts is an awesome adventure that was successful every time (about 1 tsp. depending on how strong you want the flavor to stand out.)

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EverRed

Cooking Level: Professional

Living In: Provo, Utah, USA

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Reviewed: May 4, 2008

Oh, this is good! Thanks for the recipe. I am not patient enough to make tapioca on the stove, so this is perfect for me. I did add vanilla and salt, and this recipe does need stirring. Have to stir it before turning on the crock pot, then while its cooking. I put it on low and set the timer for every hour to stir. Was done in about 3 hours, as I could only find quick tapioca.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 27, 2008

Made this many times Loved it every time. I dislike having to soak the pearls. If I want to make tapioca on a whim, soaking is out. Eggs weren't necessary but did add texture. Using any flavor extracts will greatly improve the taste and can be changed every time you make it (about 1tsp and up to 1T will work). I only have high and low temps on my crockpot so I used high and kept a close eye on it, stirring more often.

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Kahala

Home Town: Kaneohe, Hawaii, USA

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Reviewed: Jan. 16, 2008

This recipe works great with small pearl tapioca. There is a difference in tapiocas that are in the store. A minute tapioca has been ground to quickly absord liquid (looks like large grits). The pearl tapioca requires soaking usually overnight and looks just tiny pearls. This recipe is for tapioca that requires soaking and greatly speeds up the process of cooking this type of pudding.

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GF.food

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Reviewed: Jan. 5, 2008

This worked out very well. With a 5 year old this is the best idea I have found next to buying already made....

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Michelle

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Reviewed: Dec. 1, 2007

I love Tapioca Pudding, but, I don't make it very often as it does take watching over. I am glad to say that is not the case anymore. I will make this pudding-doubled-alot from now on. Easy to do, just measure and put it in crockpot. I took some other reviewers advice and added some vanilla and salt, doubled the recipe and cooked it on high for 3 hrs. Came out perfecto. My only advice would be to break up the eggs, prior to putting in crockpot, don't just drop them in there and then wonder why it doesn't come out right. You need to break them up. Also, be sure to stir during cooking, it helps to keep everything mixed up. So, that you don't end up with layers of eggs, tapioca, etc. Otherwise--just enjoy eating this comfort food.

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sueon

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Oct. 4, 2007

What an easy way to get fabulous pudding! Don't be alarmed by the review that said this recipe doesn't turn out. Just make sure that you have a fresh bag of tapioca pearls (old ones won't gel the pudding). I got mine from an Indian store that seemed to have huge turnover of tapioca. No problems! We will be making this again. Thanks!

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Heather Kelley

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Reviewed: Oct. 1, 2007

Came out good, but I suggest making sure the eggs, milk, and sugar are well mixed before hand. I did have some parts of the pudding that were clearly just egg. I like the simplicity of this though because tapioca takes so long on the stove and is so easy to burn if you aren't patient!

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Dana L

Cooking Level: Intermediate

Living In: Walnut Creek, California, USA

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Reviewed: Sep. 24, 2007

I followed the directions perfectly and like "hawaii1" it didn't turn out like the picture at all and the taste wasn't even good. I won't be trying this one again. I will stick to making my tapioca, the old fashioned way.

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lovers2

Cooking Level: Expert

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Reviewed: Sep. 15, 2007

Our family loves homemade tapioca pudding! We don't make it often b/c it is so time consuming. I made this recipe today, and I think it is great. I doubled the recipe, added 1-2 tsp of pure vanilla, and cooked it on high for 3 hours. Stir about every half an hour or so. Pudding will thicken as it cools. It has a delicious flavor. I will definitely make this again.

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lpa711

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Reviewed: Jun. 26, 2007

This did not turn out at all. It looks nothing like the picture, mine looks really gross like the eggs and milk didn't combine, the taste is okay but nobody will eat it. vEry dissapointed to have wasted 4 c of milk on this! I should have followed the slow cooker warning not to use dairy!

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