Tapioca pudding is a classic dessert that’s loved for its creamy texture and comforting flavor.
If you’re looking for a hassle-free way to prepare this timeless treat, then Crockpot Tapioca Pudding is the perfect solution.
By using your slow cooker, you can achieve a smooth, velvety pudding without constant stirring or watching over the stovetop.
Let your Crockpot do all the work!
Ingredients for Crockpot Tapioca Pudding
To make this easy and delicious pudding, you’ll need:
1/2 cup small pearl tapioca
3 cups whole milk (or 2% milk for a lighter version)
1 cup heavy cream
3/4 cup granulated sugar
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 tablespoon butter (optional, for added creaminess)
Instructions
Step 1: Soak the Tapioca
Soak the tapioca pearls: Place the tapioca pearls in a bowl and cover them with cold water. Let them soak for about 30 minutes. Drain well before adding to the Crockpot.
Step 2: Prepare the Pudding Base
Combine ingredients in the Crockpot: Add the soaked tapioca pearls, whole milk, heavy cream, sugar, and salt into your slow cooker. Stir to combine.
Cook on low: Set your Crockpot to low and cook the mixture for about 3 hours, stirring occasionally. The pudding should thicken as it cooks.
Step 3: Add Eggs and Vanilla
Temper the eggs: In a separate bowl, whisk together the eggs and vanilla extract. To prevent the eggs from scrambling, slowly add a cup of the hot pudding mixture to the eggs while whisking constantly.
Once tempered, slowly pour the egg mixture back into the Crockpot, stirring well.
Continue cooking: Allow the pudding to cook for an additional 30 minutes to ensure it thickens properly.
Step 4: Finish and Serve
Add butter (optional): If desired, stir in a tablespoon of butter for extra creaminess.
Serve: Once the pudding has reached your desired consistency, turn off the Crockpot and let it cool slightly. Serve warm or chilled, depending on your preference.
Why You’ll Love Crockpot Tapioca Pudding
Hands-off cooking: With the Crockpot doing all the work, you can set it and forget it, making it a perfect dessert for busy days.
Creamy and delicious: The combination of milk, cream, and eggs gives the pudding a rich, smooth texture that’s hard to beat.
Customizable: You can easily adjust the sweetness or add a dash of cinnamon or nutmeg for extra flavor.
Perfect for meal prep: Since the pudding keeps well in the fridge, it’s great for prepping ahead of time. Store in an airtight container in the fridge for up to 4 days.
Tips for the Perfect Crockpot Tapioca Pudding
Don’t skip soaking the tapioca: Soaking the tapioca pearls before cooking helps them soften properly and prevents the pudding from being too grainy.
Stir occasionally: Stir the pudding every 30 minutes to ensure even cooking and prevent the tapioca from sticking to the bottom of the Crockpot.
Serve with toppings: Top your tapioca pudding with a dollop of whipped cream, fresh berries, or a sprinkle of cinnamon for an extra touch.
Crockpot Tapioca Pudding is a simple, comforting dessert that’s perfect for any occasion.
By using your slow cooker, you can enjoy this creamy classic with minimal effort.
Whether you prefer it warm or chilled, this pudding is sure to become a family favorite!
Variations for Tapioca Pudding
Coconut Tapioca Pudding
Substitute part or all of the milk with coconut milk for a tropical, creamy twist.
Chocolate Tapioca Pudding
Stir in 1/4 cup of cocoa powder or melted chocolate during cooking to create a rich, chocolate-flavored pudding.
Fruity Tapioca Pudding
Add fresh fruit like mango, berries, or sliced bananas as a topping for extra freshness and flavor.
Vanilla Bean Tapioca
Use a vanilla bean pod or vanilla bean paste for a more intense, aromatic vanilla flavor.
Spiced Tapioca Pudding
Add a pinch of cinnamon, nutmeg, or cardamom to give the pudding a warm, spiced undertone.
Lemon or Orange Zest
Add a teaspoon of lemon or orange zest to the pudding for a zesty, refreshing twist.
Tapioca Pudding Parfait
Layer the tapioca pudding with yogurt, fruit, or granola in glasses to create a layered parfait.
Tapioca Pudding with Sweetened Condensed Milk
Replace part of the sugar and milk with sweetened condensed milk for an extra creamy, rich texture and sweetness.
Tips for Making the Best Tapioca Pudding
Soak the Tapioca Pearls
For smoother pudding, soak small pearl tapioca in water for at least 30 minutes or follow package instructions to hydrate the pearls before cooking.
Use a Double Boiler (Optional)
If you have one, cook the tapioca in a double boiler to avoid scorching the milk and ensure a gentle, even cooking process.
Stir Frequently
Stir the pudding frequently while cooking to prevent the tapioca pearls from sticking to the bottom of the pan and ensure even cooking.
Use Whole Milk or Cream
For the creamiest texture, use whole milk or a combination of milk and cream. Lower-fat milk can result in a thinner pudding.
Cook Low and Slow
Cook the tapioca over low to medium heat to avoid burning and to ensure the pearls fully absorb the liquid.
Check Doneness
The tapioca pearls are done when they become translucent and tender, but still retain a little chewiness.
Temper the Eggs
If using eggs, temper them by whisking a small amount of hot tapioca mixture into the eggs before adding them back to the pan. This prevents the eggs from scrambling.
Serve Warm or Cold
Tapioca pudding can be served either warm or chilled. If serving cold, cover the surface with plastic wrap to prevent a skin from forming.
These variations and tips will help you create a delicious, creamy tapioca pudding that can be customized to your tastes!