Tapioca Pudding

Many people have fond childhood memories of devouring a bowl of tapioca pudding, a sweet and luscious treat with loads of vanilla flavor and texture from tapioca pearls. The idea of making pudding from scratch like our mothers and grandmothers seems daunting, but this recipe has the perfect solution: a slow cooker. Instead of stirring hot pudding at the stove for an hour or more, a slow cooker gently cooks the mixture to the perfect consistency.

Here’s how to make homemade tapioca pudding with a slow cooker—and how to put a personal spin on the recipe.

What is tapioca pudding?

Tapioca pudding is a creamy pudding made by cooking milk and sugar with tapioca pearls. The softened pearls are visible in the finished pudding and give it a bubble-like texture.

Tapioca pearls are made from a starchy root called cassava or yuca. (Yuca root is not the same as the spiky-leaved yucca plant.) The root is dried and ground to make tapioca flour, which is mixed with water to create a sticky dough. The dough is shaped into balls called pearls, which are then dried. These are the same balls found in boba or bubble tea (boba is a Chinese word for tapioca pearls), although those are larger and often infused with color and flavors.

Ingredients for Tapioca Pudding

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• Pearl tapioca: Look for bags of pearl tapioca at baking stores or with the bulk whole grains and rice at grocery stores. It’s not always obvious in stores where tapioca pearls are stocked, so don’t be afraid to ask. You can also order them online. If you can find only large packages at the store or online, tapioca pearls will last for up to a year when stored in a sealed container.
• Milk: Our recipe calls for 2% milk; for a creamier pudding, use whole milk instead.
• Sugar: Using more than a cup of granulated sugar sounds like a lot, but keep in mind that this recipe makes 18 servings!
• Eggs: Four large eggs are added near the end of the cooking time. They add richness and help thicken the pudding.
• Vanilla: Since this is the star flavor, use the best-quality pure vanilla extract you can find.
• Salt: Just a dash of salt helps enhance the flavors in this simple pudding.

Directions

Step 1: Start the slow cooker

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Pour the milk, tapioca pearls, sugar and salt into a large (4- to 5-quart) slow cooker. Cover and cook the mixture on low for four to five hours until the pearls are soft.

Editor’s Tip: The mixture should be stirred at least once per hour to prevent the pearls from clumping.

Step 2: Temper the eggs

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Whisk the eggs lightly in a small bowl. Stir a small amount of the hot tapioca mixture into the eggs to temper them.

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Then pour the egg mixture into the slow cooker and stir everything together.

Step 3: Cook once more

Cover the slow cooker and cook the tapioca mixture for another 30 minutes, until it registers 160°F on a digital thermometer. Stir in the vanilla extract.

Serve the tapioca pudding warm, or let it cool and chill it in the fridge to serve the pudding cold. Spoon the pudding into bowls and then top with sliced strawberries and whipped cream.

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Recipe Variations

• Stir in chocolate chips: Right when you add the eggs, stir 6 ounces semisweet chocolate chunks or chips into the pudding mixture until melted.
• Use coffee instead of milk: For coffee tapioca pudding, substitute strong, brewed coffee for half the milk in the recipe.
• Make a vegan tapioca pudding: Tapioca pearls are naturally vegan. Instead of dairy milk, substitute nut, soy, oat or coconut milk—or a combination of nondairy milks—and omit the eggs. The tapioca starch should thicken the pudding without them.
• Top with anything in the pantry: Pair the sweet, vanilla flavor of tapioca pudding with mini chocolate chips, shredded coconut, salted caramel sauce, chopped nuts or fresh fruit.
• Add fall spices: Stir in a dash of nutmeg or 1 to 2 teaspoons of cinnamon, apple pie spice blend or pumpkin pie spice blend.
• Make a small batch: The recipe makes 18 servings! If that’s too much pudding, cut the ingredients in half and use a smaller slow cooker.

How to Store Tapioca Pudding

Cooled tapioca pudding should be stored in an airtight container. To prevent a skin from forming on top, press a piece of storage wrap to the surface. Store the pudding in the fridge.

How long does tapioca pudding last?

When properly covered and stored in the fridge, tapioca pudding will be good for up to five days.

Can you freeze tapioca pudding?

Yes! Spoon the pudding into small freezer-proof containers with a little room at the top for expansion. Cover tightly and freeze the pudding for up to six months. Let the tapioca pudding thaw in the fridge overnight, then stir and serve.

Tapioca Pudding Tips

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How do you make tapioca pudding on the stovetop?

It’s much more hands-on, but you can choose to make this tapioca pudding recipe on the stove. Pour the milk, sugar and salt into a large saucepan or Dutch oven; bring the mixture just to a boil. Stir in the tapioca pearls and reduce the heat to low. Simmer the pudding mixture for about 60 minutes, stirring often, until the tapioca is soft. Follow the directions to temper and add in the eggs and the vanilla. Increase the heat slightly. Stir the pudding constantly as it simmers for another 10 to 15 minutes until it’s thickened.

Can I make tapioca pudding with large pearls?

If the tapioca pudding of your childhood was made with large pearls, you can use this variety in the recipe (instead of small pearl tapioca).

How do I prevent tapioca pudding from clumping as it cooks?

Our slow-cooker tapioca pudding recipe means you don’t have to stand at the stove to constantly stir the pudding as it cooks. However, it still requires some stirring—without stirring, the pearls will stick together and have a chewy texture. Stir this slow-cooker tapioca pudding about once every hour.