Rinse the tapioca pearls in cold water and drain.
In the slow cooker, combine the tapioca pearls, milk, granulated sugar, and salt.
Cover and cook on low for about 4 hours, stirring every hour so the tapioca doesn’t clump together.
In a small bowl, beat the eggs lightly.
Temper the eggs by adding about a cup of the hot milk mixture into the eggs, whisking constantly.
Pour the egg mixture back into the slow cooker, stirring well to combine.
Cover and cook on low for another 30 minutes, stirring occasionally, until the pudding is thickened and the tapioca pearls are translucent.
Stir in the vanilla extract.
Ladle into serving bowls and let cool slightly before serving warm. Alternatively, refrigerate for a chilled version.
Variations & Tips
For a dairy-free version, you can substitute the whole milk with coconut milk or almond milk. If you prefer a different flavor, try adding a teaspoon of almond extract instead of vanilla, or grate in some fresh nutmeg for extra warmth. Additionally, fold in some shredded coconut or raisins towards the end of cooking for added texture and nostalgia.
Thanks for your SHARES!
Beef and Cheese Chimichanga
Ginger beer recipe: natural, delicious, and healing
Peace Lily Care Guide: Key Tips to Ensure Its Flourishing Growth
Blender Cinnamon Roll Cheesecake Bars
Fluffy Chocolate Sheet Cake with Creamy Filling and Ganache
I had no clue about these ideas!
This mysterious object from the 80s still intrigues: can you guess its use?
Dirty oven glass, the natural remedy to keep it as shiny and clean as before
If you see a man with one painted fingernail, here’s what it means.
