Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Ingredients
- 1/2 cup small pearl tapioca
- 4 cups whole milk
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Begin by rinsing the tapioca pearls under cold water and thoroughly draining them.
- Place the rinsed tapioca pearls, milk, sugar, and salt into a slow cooker.
- Cover and set the cooker to low, allowing the mixture to cook for approximately 4 hours. Stir the mixture every hour to prevent the tapioca from sticking together.
- In a separate bowl, lightly beat the eggs.
- Gradually temper the beaten eggs by slowly whisking in about a cup of the hot milk and tapioca mixture. This helps prevent the eggs from cooking unevenly.
- Carefully pour the tempered egg mixture back into the slow cooker, mixing thoroughly to ensure it’s well incorporated.
- Replace the cover and continue to cook on low for an additional 30 minutes, stirring occasionally. The pudding should thicken, and the tapioca pearls should become translucent.
- Remove from heat and stir in the vanilla extract.
- Serve the pudding warm by ladling it into bowls, or allow it to cool and refrigerate if you prefer to serve it chilled.