Crockpot Tapioca Pudding

"Taken from AARP Blog by Jeff Yeager, July 2012. Note: Recipe does not include chilling time for pudding."
photo by tracytesla photo by tracytesla
photo by tracytesla
photo by tracytesla photo by tracytesla
Ready In:
4hrs 10mins
8 Oz. Servings




  • Combine the milk, sugar, and tapioca pearls in crockpot (4 quart size or larger). Stir thoroughly, cover and cook on high for approximately 3.5 hours, or until the tapioca is soft but the mixture is still runny.
  • Mix the eggs with the vanilla in a separate bowl. In order to avoid having scrambled eggs in your pudding by adding the eggs directly into the hot pudding mixture, “temper” the eggs by gradually whisking a total of 2 cups of the hot milk and tapioca mixture into the bowl containing the eggs. This brings the eggs up to temperate slowly. Once the eggs have been tempered in this fashion, pour them into the slow cooker and whisk the whole mixture thoroughly.
  • Cover and cook on high for another 45 minutes, or until the tapioca is pudding-like in consistency. Turn off slow cooker and let it sit for 1 hour to cool. Spoon into dishes and chill thoroughly in the refrigerator before serving. I love serving it while it’s still warm during the wintertime. Sprinkle a little cinnamon and/or nutmeg on top, if desired. Enjoy!

Questions & Replies

  1. Can I use 2% milk?
  2. What sweetner can I use for it to take good without sugar Dr said stay away from sugar. Agave?


  1. This is definitely a 5-star dessert!
  2. Right off. I didn’t notice that you could adjust the recipe so I made the eight serving. Had to take a cup out. Small slow cooker O boy. Large perils. The best. Don’t tell my grandma. See would roll over in she grave!!
  3. This has got to be the best recipe for tapioca pudding that I have ever made. Imagine....a crockpot! No stirring over the stove forever. The only thing I would advise is to stir the pudding about every 1/2 hour to keep a smooth consistency. I added a Tbs. of vanilla because I like the flavor. This pudding is to die for. A must have in my fridge always. Try will love it!
  4. This recipe is the only reason I haven't got rid of my crock pot! I mostly cook in my electric pressure cooker. However, a slow cooker heats all around your food and the pressure cooker only from the bottom. I think this would scorch on the slow cooker setting of my Instant Pot! I love this warm with some vanilla bean ice cream. I love this cold with some whipped cream. It is the best tapioca pudding recipe I've ever used. I have included it in a recipe book I make for my newlywed friends. I made it for a crock pot class for my women's group at church. I have been making it for at least 6 years.
  5. Excellent! I used large pearl tapioca.


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