Slow Cooker Tapioca Pudding

Directions

1. Rinse the tapioca pearls under cold running water and drain well. This removes excess starch and helps them cook more evenly.
2. Add the rinsed tapioca pearls, whole milk, granulated sugar, and salt to the slow cooker. Stir briefly to combine.
3. Cover and cook on LOW for approximately 4 hours, stirring once every hour to prevent the tapioca from clumping together at the bottom.
4. When the cooking time is nearly up, lightly beat the eggs in a small bowl.
5. To temper the eggs — which prevents them from scrambling when added to the hot mixture — slowly ladle about one cup of the hot milk mixture from the slow cooker into the beaten eggs, whisking constantly as you pour.
6. Pour the tempered egg mixture back into the slow cooker, stirring well so everything is evenly incorporated.
7. Cover and continue cooking on LOW for another 30 minutes, stirring occasionally, until the pudding has thickened and the tapioca pearls have turned completely translucent.
8. Remove the lid and stir in the vanilla extract.
9. Spoon into serving bowls and allow to cool slightly before serving warm. For a chilled pudding, cover and refrigerate for at least 2 hours — it will thicken further as it cools.

Variations & Tips

Make it dairy-free: Full-fat coconut milk is an excellent substitute for whole milk and gives the pudding a subtle tropical richness. Unsweetened almond milk also works, though the pudding will be slightly thinner in consistency.

Switch up the flavoring: Try a teaspoon of almond extract in place of vanilla for a slightly nuttier, more fragrant pudding. A pinch of freshly grated nutmeg stirred in at the end adds a warm, old-fashioned spice note that pairs beautifully with the creamy base.

Add texture and character: Fold in a handful of shredded coconut or a small scattering of plump raisins during the last 30 minutes of cooking. Both additions give the pudding extra texture and a homey, nostalgic feel that takes it back to its roots.

Chocolate version: Whisk two tablespoons of unsweetened cocoa powder into the milk mixture at the start of cooking for a chocolate tapioca pudding that kids and adults alike will love.

Getting the texture right: The pudding will look quite loose when it comes out of the slow cooker, especially while still warm. Don’t worry — it thickens considerably as it cools. If you prefer a firmer set, refrigerating overnight gives the best results.

Storing leftovers: Leftover tapioca pudding keeps well in the refrigerator for up to four days stored in an airtight container. If it becomes too thick after chilling, stir in a small splash of milk to loosen it before serving.