Slow Cooker Vanilla Tapioca Pudding Recipe -
Slow Cooker Vanilla Tapioca Pudding Recipe
  • READY IN 6+ hrs

Slow Cooker Vanilla Tapioca Pudding

Recipe by  

"Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to pre-soak small tapioca pearls prior to cooking. Serve warm or put in individual containers and keep in fridge."

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Ingredients Edit and Save

Original recipe makes 14 servings Change Servings
  • PREP

    5 mins
  • COOK

    6 hrs

    6 hrs 5 mins


  1. Stir milk, sugar, tapioca, and eggs together in a slow cooker crock.
  2. Cook on Low, stirring once per hour, for 6 hours. Stir vanilla into the pudding.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Jun 30, 2014

I sub’d Truvia for the sugar which worked out fine in case you want to use a sugar substitute. Slow cookers are like microwaves, cooking temperatures vary widely. Mine was done in about 3 hours, so I would caution you to keep an eye on your cooker so it doesn’t burn. The pudding was rich, loaded with vanilla flavor, and very creamy. Although I’m not a huge slow cooker fan, this is one recipe that I would make again.

Jun 28, 2014

So easy and so delicious. I use large tapioca pearls.


4 Ratings

Feb 11, 2015

So easy and so delicious! I subbed Vanilla Soy Milk and did not add any additional vanilla. It was extra delicious with some cinnamon or pumpkin pie spice sprinkled on top.


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  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 35.1 g
  • 11%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 76 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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