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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.

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Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

190.6 calories; 6.5 g protein; 30.3 g carbohydrates; 58.7 mg cholesterol; 66.3 mg sodium. Full Nutrition

Reviews (235)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/16/2008
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. Read More
(477)

Most helpful critical review

Rating: 1 stars
06/26/2007
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! Read More
(16)
276 Ratings
  • 5 star values: 169
  • 4 star values: 61
  • 3 star values: 22
  • 2 star values: 5
  • 1 star values: 19
Rating: 5 stars
01/16/2008
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. Read More
(477)
Rating: 5 stars
12/02/2007
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. Read More
(373)
Rating: 4 stars
01/27/2008
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. Read More
(266)
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Rating: 5 stars
10/04/2007
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! Read More
(162)
Rating: 5 stars
08/10/2008
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! Read More
(123)
Rating: 5 stars
12/02/2009
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. Read More
(93)
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Rating: 4 stars
10/01/2007
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! Read More
(89)
Rating: 4 stars
06/15/2007
Couldn't be easier to make. I added 1/2t pure vanilla and a pinch of salt. Topped with whipped cream and ate it warm...yum! Read More
(81)
Rating: 4 stars
09/15/2007
Our family loves homemade tapioca pudding! We don't make it often b/c it is so time consuming. I made this recipe today and I think it is great. I doubled the recipe added 1-2 tsp of pure vanilla and cooked it on high for 3 hours. Stir about every half an hour or so. Pudding will thicken as it cools. It has a delicious flavor. I will definitely make this again. Read More
(78)
Rating: 1 stars
06/26/2007
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! Read More
(16)