Slow Cooker Tapioca Pudding

Slow Cooker Tapioca Pudding is a delightful and creamy dessert that’s incredibly easy to make with minimal hands-on time. This classic comfort food is prepared slowly in a slow cooker, allowing the tapioca pearls to become perfectly tender and the pudding to develop a rich, smooth texture.

With just a few simple ingredients like whole milk, granulated sugar, and a touch of vanilla, this pudding delivers a nostalgic treat that’s ideal for a cozy night in or a sweet finish to any meal. Enjoy it warm or chilled, as it’s versatile enough to suit any preference.

Slow Cooker Tapioca Pudding

Ingredients

1/2 cup small pearl tapioca

4 cups whole milk

1/2 cup granulated sugar

2 large eggs, lightly beaten

1 teaspoon vanilla extract

1/4 teaspoon salt

Instructions

Begin by rinsing the tapioca pearls under cold water and thoroughly draining them.

Place the rinsed tapioca pearls, milk, sugar, and salt into a slow cooker.

Cover and set the cooker to low, allowing the mixture to cook for approximately 4 hours. Stir the mixture every hour to prevent the tapioca from sticking together.

In a separate bowl, lightly beat the eggs.

Gradually temper the beaten eggs by slowly whisking in about a cup of the hot milk and tapioca mixture. This helps prevent the eggs from cooking unevenly.

Carefully pour the tempered egg mixture back into the slow cooker, mixing thoroughly to ensure it’s well incorporated.

Replace the cover and continue to cook on low for an additional 30 minutes, stirring occasionally.

The pudding should thicken, and the tapioca pearls should become translucent.

Remove from heat and stir in the vanilla extract.

Serve the pudding warm by ladling it into bowls, or allow it to cool and refrigerate if you prefer to serve it chilled.

Notes:

Tapioca Pearls: Ensure you use small pearl tapioca, as the larger pearls have different cooking times and textures. Rinse the pearls thoroughly to remove excess starch and prevent clumping.

Milk Alternatives: You can use whole milk for the richest texture, but you can substitute with 2% milk or a dairy-free alternative like almond or oat milk. Be aware that non-dairy milks may slightly alter the texture and flavor.

Sweetness Level: Adjust the sugar amount to your taste if you prefer a sweeter or less sweet pudding.

Tempering Eggs: Gradually adding hot liquid to the beaten eggs (tempering) helps prevent curdling. Whisking slowly while adding the hot mixture ensures a smooth consistency.

Consistency Check: The pudding will continue to thicken as it cools. If it’s too thick after cooking, you can stir in a bit more milk to reach your desired consistency.

Cooling and Storage: Once cooked, the pudding can be served warm or chilled. If refrigerating, cover the pudding with plastic wrap to prevent a skin from forming on the surface. Store in the fridge for up to 5 days.

Flavor Variations: For a twist, try adding a pinch of cinnamon, nutmeg, or cocoa powder. You can also mix in fresh fruit, like berries or sliced bananas, just before serving.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use quick-cooking tapioca instead of small pearl tapioca?

Quick-cooking tapioca has a different texture and cooking time compared to small pearl tapioca.

If using quick-cooking tapioca, follow the package instructions, and adjust the cooking time and quantity accordingly.

Can I make this pudding with low-fat or skim milk?

Yes, you can use low-fat or skim milk.

The pudding will be slightly less creamy but will still be delicious.

What should I do if the pudding is too thick after cooking?

If the pudding is too thick, simply stir in a bit more milk to reach your desired consistency.

Can I add flavors or mix-ins to the pudding?

Absolutely! You can add a pinch of cinnamon, nutmeg, or cocoa powder.

For mix-ins, consider adding fresh fruit, nuts, or chocolate chips right before serving.

How can I prevent a skin from forming on the pudding if I refrigerate it?

To prevent a skin from forming, cover the pudding with plastic wrap, placing the wrap directly on the surface of the pudding.

Can I use non-dairy milk alternatives?

Yes, you can use almond, soy, or oat milk.

Keep in mind that the texture and flavor may vary slightly.

How long can I store the pudding in the refrigerator?

The pudding can be stored in an airtight container in the refrigerator for up to 5 days.

Can I freeze tapioca pudding?

Freezing is not recommended as it can alter the texture.

The pudding may become watery and grainy once thawed.

What if my pudding is still runny after cooking?

If the pudding is runny, cook it for an additional 30 minutes.

The tapioca pearls should be translucent and the pudding should thicken as it cools.

Can I double or halve the recipe?

Yes, you can adjust the recipe to make more or less. Just ensure you maintain the same cooking time and stir occasionally.

If doubling, you might need a larger slow cooker to accommodate the increased volume.