"Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to presoak small tapioca pearls prior to cooking." — GF.food
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small pearl tapioca
eggs, lightly beaten
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.
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!
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.
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.
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!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Tapioca Pudding
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 47
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