slow cooker tapioca pudding

Summer is finally starting to show its face here in the mountains, but I have a feeling we’ll experience cold nights and mornings all year long.  Yesterday morning as I was trying to get rid of the chill with my third cup of tea, I had a craving for some warm tapioca pudding.  It seemed a little gluttonous to make it just for myself at 10:00 in the morning, so I did it the slow cooker way and we all enjoyed warm pudding for dessert after dinner.


Slow Cooker Tapioca Pudding

3 1/2 c. milk (whole milk makes the best pudding, of course!)

1 beaten egg

1/3 c. sugar

1/3 c. small pearl tapioca

1 tsp. vanilla extract

dash salt

Combine milk and egg in slow cooker and mix with a wire whisk.  Whisk in sugar, tapioca, vanilla, and salt.  Cook on low 4-5 hours depending on how thick you want the pudding–be careful not to overcook it!  Whisk every hour or so to keep an even consistency.  So easy and so yummy!



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3 Responses to slow cooker tapioca pudding

  1. Auntie Ruth says:

    I’ve never attempted to make tapioca pudding, but it’s one of my faves as well.

  2. Breanna S says:

    Hi Abby,

    I just put a batch of your tapioca pudding in my crock pot. Not sure if I can wait four hours for it to be done! Thank you so much for sharing your families recipes on your blog; I have enjoyed making several of them.

  3. Pingback: creamy brown rice pudding | The Chou Life

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