Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to pre-soak small tapioca pearls prior to cooking. Serve warm or put in individual containers and keep in fridge.
I sub’d Truvia for the sugar which worked out fine in case you want to use a sugar substitute. Slow cookers are like microwaves, cooking temperatures vary widely. Mine was done in about 3 hours, so I would caution you to keep an eye on your cooker so it doesn’t burn. The pudding was rich, loaded with vanilla flavor, and very creamy. Although I’m not a huge slow cooker fan, this is one recipe that I would make again.
Read More I sub’d Truvia for the sugar which worked out fine in case you want to use a sugar substitute. Slow cookers are like microwaves, cooking temperatures vary widely. Mine was done in about 3 hours, so I would caution you to keep an eye on your cooker so it doesn’t burn. The pudding was rich, loaded with vanilla flavor, and very creamy. Although I’m not a huge slow cooker fan, this is one recipe that I would make again.
So easy and so delicious! I subbed Vanilla Soy Milk and did not add any additional vanilla. It was extra delicious with some cinnamon or pumpkin pie spice sprinkled on top.
I made this I used 2 cans coconut milk and the rest I used the whole milk less the coconut milk at the end of cooking I added a can of crushed pineapple delicious but next time I will use less sugar
4 hours is plenty. If you can stir it every half-hour, do so in order to avoid tapioca bead clumps. Final product was fantastic! Will be making it frequently in the foreseeable future.
So easy and so delicious. I use real vanilla beans in mine to bougie it up?. ????
Will definitely make again. Could decrease sugar a little bit if serving warm. A dash of cinnamon is nice! So easy made in slow cooker.
First time and will be the last time. Followed directions as written. I've always made fluffy tapioca on the stove with constant watching and stirring and with care. Always came out fantastic to eagerly awaiting children. Folded beaten egg whites into the finished product. Mouth watering. Slow cooking just doesn't cut it. No real control over the process. I could have eaten Elmer's glue rather than what turned out. Probably would have tasted better.
I've made it twice with this recipe. It took about seven hours on low. First batch, used a large slotted spoon to stir. Second batch I used an old fashion egg beater and it reduced the lumps. As a diabetic, I used monk fruit sugar substitute same as sugar. It tastes, measures, and looks like sugar. Can't tell the difference. Total substitute for sugar. Got it at Costco.
Very good!! All slow cookers are different. Mine was done in about 4 hours. So creamy and delicious, and easy. You do need to make sure you stir every half hour to hour to break up the clumps. Will definitely make again. I prefer it warm while my husband prefers it cold, but it's so good I'll eat it either way.
My husband's favorite dessert is tapioca pudding. He once ate a huge can his friends gave him for his birthday. Cooking on stove always took so much time, ultimately sticking on bottom anyway. Tried this in slow cooker, stirring every 30 min or so, and it came out beautifully easy! No scouring pans anymore!! Happy Happy!
My wife ate herself sick on it, my daughter loved it, but I did not enjoy the eggie taste. I think this means that I don't actually like tapioca pudding, not that there was anything wrong with the recipe!
I’ve made this with regular tapioca pearls. I let them soak over night then make as usual. Just a suggestion if someone was wondering. I do prefer large tapioca pearls with my tapioca pudding.
I made this recipe as written. I did, however, only cook it for 2 hours on low. The flavor is ok but the texture leaves something to be desired. The texture tapioca adds is completely gone. I guess it's not bad if you think of it as vanilla pudding rather than tapioca. With so many good pudding recipes out there, though, I would have to say that I won't be making this again.
I am so happy with this recipe. I substituted the milk with coconut and almond milk and swerve sugar as to control the carb count. It still tasted very very yummy!
Disaster! I followed recipe and used good ingredients but it turned brown, you could see the eggs did not mix in, and it never set up. Had to throw it all out and was so looking forward to it.
I made half the recipeIt was still a lot. Not enough pearls. It was too milky/eggy, had to chase the pearls. Maybe if you add bigger or more pearls it will be better.
Really good!!! Fantastic with fresh blueberries. But mine was quite done by 2 1/2 hours. I added a little extra brown sugar (in addition to white).
Tastes great right out of the slow cooker. When cooled and next day. More eggy in flavor and more thick consistency. Re warmed still thick. Preference to eat right away out of crock pot
