Meadowwood Tapioca Pudding Recipe -
Meadowwood Tapioca Pudding Recipe
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Meadowwood Tapioca Pudding
See what it takes to make a complete “homestead meal” including tapioca pudding. See more
  • READY IN hrs

Meadowwood Tapioca Pudding

Recipe by  

"We love pudding here. Tapioca pudding is a favorite. We can make it on Friday, and it will be completely gone by Sunday night. Eat hot, or chill and eat. It is wonderful with whipped cream on top and a handful of fresh berries if it is berry season."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 30 mins

    2 hrs 45 mins


  1. Whisk the milk, sugar, vanilla extract, salt, and tapioca pearls in a slow cooker until the sugar has dissolved. Turn the cooker to high setting, cover with lid, and cook for 2 hours. (If preferred, set on low setting and cook for 4 hours. Stir pudding occasionally during cooking.)
  2. Place egg yolks into a bowl, and whisk until smooth. Mix about 1 tablespoon of the hot pudding into the egg yolks until thoroughly combined; continue gradually mixing hot tapioca pudding into the egg yolks, slowly increasing the amount of pudding mixed in, until the yolks and pudding total about 2 cups. Slowly pour the yolk mixture into the pudding in the slow cooker until blended, whisking constantly until the egg yolks have thickened the pudding, about 5 minutes.
  3. Place lid back on the cooker, and continue cooking until the pudding is your desired degree of thickness, on high setting for about 30 more minutes (or low setting for 1 more hour).
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Reviews More Reviews

Most Helpful Positive Review
Jan 17, 2012

Made this as stated. I am not a tapioca fan but figured our littlest would love it. I was right he devoured it. I tried some and actually liked it also. It was very smooth and creamy. The tapioca was done perfectly and the texture was fabulous, one of the reasons I didn't like it in the past. I also have a newer slow cooker but did not have any issues with it.

Most Helpful Critical Review
Feb 16, 2013

I made this exactly as written except for reducing the sugar to 1/2 cup. At first I was worried about the consistency because it looked thinner than I am used to when it was done. However, it thickened up nicely when it cooled. Something about the flavor is a little off for me though and it also tastes a little salty. I may try making it again but use only 1/4 tsp. salt and maybe use two whole eggs instead of two egg yolks. As much as I like vanilla I think that I would only use 1 tsp vanilla next time too, so I can really get the tapioca taste I'm looking for.

Jan 15, 2012

This recipe has great potential WITHOUT any changes. I had trouble because my slow cooker runs very hot. I tried cooking it on low and then warm and finally succumbed to high. It finally started thickening and I then over cooked it. I will continue to make it stovetop because I can't babysit my slowcooker. If you have one of the older crockpots, I think this would work much better. It still is very tasty. BTW I am going to keep my eye out for an older and slower crockpot. I did serve this over a puddle of grand marnier and the orange liquer was a very nice addition. Thanks so much for sharing this recipe Meadowwood!

Mar 03, 2012

Very good flavor. A full recipe fits perfectly in a 1.5-Quart slow-cooker. I used a heaping 1/2 cup of sugar (granulated sugar subsitute worked well, too). Cooking on High for 1.5 hours worked best, stirring occasionally (2 hours made the pearls pretty mushy). Using 2 egg yolks worked for me, and that's the QTY of yolks in the original video for this recipe. The original also called for 2 Tablespoons of vanilla. I love vanilla, so I use that amount. It will seem SOUPY even after you add the yolks and let it cook for 20-30 minutes - don't worry, because it will set up nicely after it cools and chills. Best tapioca recipe I've ever found..........creamy, yummy comfort food!

Jan 27, 2012

Very good recipe. I have a 1 1/2 qt slow cooker and it was the perfect size. It's not overly sweet and I liked that. Easy to make, smooth and delicious. I didn't make any changes.

May 27, 2012

We really like tapioca here so I doubled the recipe. Also, I only had large pearl tapioca on hand. I soaked it overnight and it worked out fine. I did cook 3 hours on high before adding the egg yolk since it was such a large batch. I also like to use the egg whites, beating them to a stiff peak with a little sugar. I folded these in 30-45 minutes after adding the yolks. (This was about how much time it took for the pudding to start to thicken.) You may have to wait longer for your tapioca by cooking it in the slow cooker but I love not having to stand over the stove! This is the way I'll be cooking it now.

Mar 27, 2012

This was DEE-licious. I used the 1 1/2 qt. slow cooker that only heats to hight, and cooked it for 2 hours. I used 1/2 cup sugar (perfect sweetness), 2 TBSP vanilla like it says in the video, and 2 egg yolks. You don't really need to cook it long after adding the egg yolks, since you're not bringing the temp down much so it cooks in just a minute. We were ooh-ing and ahh-ing so much over the flavor that my son even turned down ice cream for it, and he didn't like tapioca before this!

Feb 07, 2012

this is the best Tapioca pudding i've ever had, i am not a big fan of any puddings, but my husband loves it so i made this one and omg im now a huge pudding fan. this recipe is amazing i didn't change a thing


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  • Calories
  • 190 kcal
  • 9%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 198 mg
  • 8%

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

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