Real Recipes From Real Home Cooks ®

vanilla bean tapioca pudding in the slow cooker

(3 ratings)
Blue Ribbon Recipe by
Linda Hall
Bellingham, WA

Start this before you start dinner, and by the time everyone is done eating, you have a warm, scrumptious dessert ready. I sometimes add a little milk or half and half if it gets a little too thick.

Blue Ribbon Recipe

Thick and creamy, this homemade vanilla tapioca pudding is wonderful. The vanilla bean gives this pudding a rich vanilla flavor. It's super easy to make and a delicious dessert any time of the year. This recipe will convert anyone into a tapioca pudding fan. It's an old-fashioned and comforting dessert.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 2 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For vanilla bean tapioca pudding in the slow cooker

  • 1 c
    small pearl tapioca
  • 2 c
    water
  • 4 c
    whole milk
  • 1 c
    cream
  • 1 c
    granulated sugar
  • 4 lg
    eggs yolks
  • 2
    vanilla beans, scraped

How To Make vanilla bean tapioca pudding in the slow cooker

Test Kitchen Tips
Our one tip is to stir often so the tapioca doesn't clump. Once the egg mixture is added, stir well so it does not separate.
  • Soak tapioca in water for 30 minutes.
    1
    Soak the tapioca in 2 cups water for 30 minutes. Drain well.
  • Milk, cream, sugar, and vanilla beans in a bowl.
    2
    Combine 4 cups whole milk, 1 cup cream, 1/2 cup sugar, and the paste from the two scraped vanilla beans. You can also add the vanilla pods to cook along with the tapioca to add more flavor.
  • Tapioca pearls and milk mixture added to the slow cooker.
    3
    Put the tapioca in the bottom of the slow cooker. Stir in the milk mixture.
  • Slow cooker set to cook.
    4
    Set to cook at high for 2 hours, stirring often with a heatproof spatula.
  • Egg yolks and sugar whisked together.
    5
    After the milk mixture has cooked for two hours, take 4 egg yolks and whisk in the remaining 1/2 cup of sugar until creamy,
  • Some of the hot milk added to the egg mixture.
    6
    Remove 1/2 cup of the hot milk mixture from the slow cooker and whisk into the egg yolks. Then repeat with another 1/2 cup and whisk until combined.
  • Adding egg mixture to the slow cooker.
    7
    Stir this into the slow cooker.
  • Stirring the tapioca as it continues to cook.
    8
    Cook for another 30 minutes, stirring occasionally.

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