Slow Cooker Tapioca Pudding is a classic, creamy dessert that’s easy to make with minimal effort. With its rich texture and comforting vanilla flavor, this pudding is perfect for any occasion. The slow cooker makes it simple to prepare, allowing the tapioca pearls to cook slowly and evenly for a delightful treat that will remind you of childhood.
Table of Contents
Ingredients
- 1/2 cup small pearl tapioca (not instant)
- 4 cups whole milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Step 1: Combine Ingredients in the Slow Cooker
- In a slow cooker, add the tapioca pearls, milk, sugar, and salt. Stir to combine.
- Cover and cook on low heat for 3-4 hours, stirring occasionally to prevent the tapioca from clumping or sticking to the bottom.
Step 2: Temper the Eggs
- In a small bowl, whisk the eggs until well beaten.
- Once the tapioca is tender and the mixture has thickened, gradually add about 1/2 cup of the hot tapioca mixture to the beaten eggs, whisking constantly to temper the eggs.
- Pour the egg mixture back into the slow cooker and stir to combine.
Step 3: Finish Cooking
- Continue to cook on low for an additional 30 minutes, stirring occasionally, until the pudding has thickened.
- Stir in the vanilla extract.
Step 4: Chill and Serve
- Transfer the tapioca pudding to a large bowl or individual serving dishes.
- Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours before serving. Enjoy!
Cooking Tips & Notes
- Stirring: Stirring the tapioca occasionally during cooking helps prevent it from sticking to the bottom of the slow cooker and ensures even cooking.
- Tempering the Eggs: Tempering the eggs prevents them from curdling when added to the hot tapioca mixture, resulting in a smooth and creamy texture.
- Consistency: The pudding will continue to thicken as it cools, so don’t worry if it seems a bit thin right after cooking.
Variations
- Coconut Tapioca Pudding: Substitute 1 cup of the whole milk with coconut milk for a hint of coconut flavor.
- Chocolate Tapioca Pudding: Stir in 2 tablespoons of cocoa powder when adding the eggs for a chocolate version.
- Lemon Tapioca Pudding: Add 1 tablespoon of fresh lemon zest along with the vanilla extract for a bright, citrusy flavor.
- Fruit Topping: Serve the pudding with fresh berries or a fruit compote for added sweetness and color.
Frequently Asked Questions (FAQs)
1. Can I Use Instant Tapioca?
This recipe is best made with small pearl tapioca, as instant tapioca may not provide the same texture. If using instant tapioca, adjust the cooking time accordingly, as it will cook much faster.
2. How Do I Store Leftover Tapioca Pudding?
Store any leftover tapioca pudding in an airtight container in the refrigerator for up to 3-4 days. Stir before serving, as the pudding may thicken further in the refrigerator.
3. Can I Make Tapioca Pudding Ahead of Time?
Yes! Tapioca pudding can be made a day in advance. In fact, it often tastes even better after chilling overnight, as the flavors have more time to meld together.
4. Can I Use a Sugar Substitute?
Yes, you can use a sugar substitute if desired. Just be sure to use a substitute that is suitable for cooking and adjust the quantity to taste.
Slow Cooker Tapioca Pudding is a creamy, comforting dessert that’s simple to make and sure to please. With its rich texture and classic vanilla flavor, it’s the perfect treat for any occasion. Let your slow cooker do the work, and enjoy a delicious homemade pudding that will remind you of cozy family gatherings. Give this recipe a try, and savor every spoonful of this timeless dessert!
