This slow cooker tapioca pudding is incredibly tasty and one of the easiest desserts to prepare and cook.
It’s incredible just by itself but if you want you can have extras such as fruit, biscotti or anything else that you would like.
You will find that this pudding is nice even when it has gone cold. It makes it great for leftovers as you don’t need to reheat it (You can if you want). The leftovers are also perfect if you just want a fast cold breakfast that you can eat on the go.
One great reason why using a slow cooker is better than doing it over the stove is that you can just leave it to cook instead of spending ages over the stove. It is still recommended to stir the pudding every 30 minutes, but it’s not completely necessary if you don’t mind the texture not being perfect.
The type of tapioca that you use in this recipe will heavily alter the outcome of the final dish. If possible, try to use small tapioca pearls. Alternatively, you can use other varieties, but you may find the texture and taste may not be as nice.
If you want to see how to make this delicious tapioca pudding, then be sure to check out the video below. It will take you through all the steps to preparing it.
Slow Cooker Tapioca Pudding Recipe
- 4 cups milk
- ½ cup white sugar
- ½ cup small tapioca pearls
- 1 egg, lightly beaten
- 1 tsp vanilla essence
- 1/8 tsp salt
- In a slow cooker, mix together the milk, sugar, tapioca, eggs, vanilla and the salt.
- Cook on low for 4-6 hours. Stir every 30 minutes if possible.
- Serve & Enjoy
- If you want to speed up the cooking of this slow cooker tapioca pudding, you can soak the pearls in milk overnight. I would soak them in about 1 cup of milk otherwise no pre-soaking is required to get a great tasting pudding. If you decide to soak them, then be sure to place them in the fridge as you don’t want to end up with spoiled milk.
- You don’t have to stir it every 30 minutes, but I would recommend doing it if you want a nicer texture to the pudding. It also helps prevent it from burning on the bottom of the slow cooker.
- The egg can be left out, but you will notice a difference in the texture of the pudding. If you do use eggs, beat them before adding them to the slow cooker.
- You can swap the milk out for coconut milk for a completely different flavored pudding. This change is also perfect for anyone who is trying to avoid dairy on their diet.
- Make sure you cook this on low as you will find high is likely to burn the milk and cause other issues.
If you’re trying to stick to a diet or just rather know the nutritional information of the food you’re eating, then you can find the relevant info below.
Keep in mind this data is estimated using an online tool so it may not be super accurate however it should give you a good idea of what to expect from eating this delicious pudding.
If you love this pudding, then you might also be interested in something like the incredibly tasty slow cooker rice pudding. Much like this recipe, it’s incredibly easy to whip up and get cooking in no time at all quickly.
I hope that you enjoy this version of a slow cooker tapioca pudding. If you have your own variations, feedback or anything else that you would like to share, then please don’t hesitate to leave a comment below.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.