Slow Cooker Tapioca Pudding

Creamy and comforting, this slow cooker tapioca pudding recipe brings old-fashioned charm with minimal effort. The gentle heat creates a rich, custardy texture that’s impossible to resist.

Using a slow cooker makes this dessert effortlessly hands-off, perfect for weeknights or a cozy Sunday treat. It’s nostalgic, smooth, and surprisingly simple to pull together.

Ingredients That Make Slow Cooker Tapioca Pudding Shine

• Milk – Forms the creamy base and provides the pudding’s luscious texture. Whole milk works best for richness.
• White sugar – Sweetens the pudding and helps balance the slight earthiness of tapioca pearls.
• Small tapioca pearls – The star of the dish, creating that signature chew and glossy finish when slow-cooked.
• Egg – Adds richness and structure, transforming the pudding into a custard-like treat.
• Vanilla essence – Brings warm, aromatic depth to the pudding’s flavor.
• Salt – Just a pinch enhances all the other flavors and keeps the sweetness in check.

Easy Steps to Cozy Perfection: Making Slow Cooker Tapioca Pudding

Start by combining the milk, sugar, tapioca pearls, lightly beaten egg, vanilla essence, and a touch of salt directly in your slow cooker. Give it a quick stir to blend everything together.

Set your slow cooker to low heat and let it cook for about 4 hours. For the best texture and to prevent any scorching, stir the pudding gently every 30 minutes if you’re nearby.

Once it’s thickened and the tapioca pearls are tender and translucent, it’s ready to serve. Spoon it into bowls warm or chilled—both ways are heavenly.

Creamy Secrets & Cozy Variations

For extra creaminess, try replacing one cup of milk with half-and-half or coconut milk. This adds richness and a silkier texture. Stirring every 30 minutes isn’t mandatory, but it really helps ensure even cooking and a smoother result.

Craving a flavor twist? Add a pinch of cinnamon, cardamom, or orange zest for something new. You can also fold in fresh berries or drizzle with honey just before serving for a burst of color and flavor.

If your tapioca pudding seems too thick after cooking, just stir in a splash of warm milk to loosen it up to your liking.

Keeping It Fresh: Storing and Reheating Tapioca Pudding

Tapioca pudding stores beautifully. Once cooled, transfer it to an airtight container and refrigerate for up to 5 days. It will thicken slightly in the fridge, so stir in a bit of milk before reheating to bring it back to creamy perfection.

To reheat, warm it gently on the stovetop or in the microwave, stirring occasionally. This dessert does not freeze well as the texture of tapioca changes after thawing, so enjoy it fresh within the week for the best experience.

Slow Cooker Tapioca Pudding Recipe

A delightfully smooth and creamy dessert prepared effortlessly in a slow cooker, this tapioca pudding blends simple ingredients into a comforting classic.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Ingredients

  

• ½ cup small tapioca pearls
• 1/8 tsp salt
• 4 cups milk
• ½ cup white sugar
• 1 tsp vanilla essence
• 1 egg lightly beaten

Instructions

 

• Combine the milk, sugar, tapioca pearls, beaten egg, vanilla essence, and salt directly in the bowl of a slow cooker.
• Set the cooker to low heat and let the mixture cook for approximately 4 hours.
• If convenient, stir the pudding every 30 minutes to encourage a smoother texture and avoid scorching at the bottom.
• Once the mixture has thickened and the pearls are translucent, spoon into serving dishes and enjoy warm or chilled.

Notes

While not essential, stirring every half hour can significantly enhance the creaminess of the pudding and prevent sticking or burning.
Ensure the setting remains on low heat throughout the cooking process to maintain optimal consistency and prevent milk from curdling or scorching.