Slow Cooker Tapioca Pudding

Slow Cooker Tapioca Pudding

162 Reviews 10 Pics
  • Prep

    5 m
  • Cook

    3 h
  • Ready In

    3 h 5 m
Recipe by

“Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to presoak small tapioca pearls prior to cooking.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.

Share It

Reviews (162)

Rate This Recipe

This recipe works great with small pearl tapioca. There is a difference in tapiocas that are in the store. A minute tapioca has been ground to quickly absord liquid (looks like large grits). The pearl tapioca requires soaking usually overnight and looks just tiny pearls. This recipe is for tapioca that requires soaking and greatly speeds up the process of cooking this type of pudding.



I love Tapioca Pudding, but, I don't make it very often as it does take watching over. I am glad to say that is not the case anymore. I will make this pudding-doubled-alot from now on. Easy to do, just measure and put it in crockpot. I took some other reviewers advice and added some vanilla and salt, doubled the recipe and cooked it on high for 3 hrs. Came out perfecto. My only advice would be to break up the eggs, prior to putting in crockpot, don't just drop them in there and then wonder why it doesn't come out right. You need to break them up. Also, be sure to stir during cooking, it helps to keep everything mixed up. So, that you don't end up with layers of eggs, tapioca, etc. Otherwise--just enjoy eating this comfort food.



Made this many times Loved it every time. I dislike having to soak the pearls. If I want to make tapioca on a whim, soaking is out. Eggs weren't necessary but did add texture. Using any flavor extracts will greatly improve the taste and can be changed every time you make it (about 1tsp and up to 1T will work). I only have high and low temps on my crockpot so I used high and kept a close eye on it, stirring more often.

More Reviews

Similar Recipes

Classic Tapioca Pudding

Classic Tapioca Pudding

Rice Pudding in a Slow Cooker

Rice Pudding in a Slow Cooker

Bread Pudding in the Slow Cooker

Bread Pudding in the Slow Cooker

Easy Rice Pudding

Easy Rice Pudding

Meadowwood Tapioca Pudding

Meadowwood Tapioca Pudding

Creamiest Ever Rice Pudding

Creamiest Ever Rice Pudding


Amount Per Serving (8 total)

  • Calories
  • 191 cal
  • 10%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 30.3 g
  • 10%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 66 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Classic Tapioca Pudding


next recipe:

Rice Pudding in a Slow Cooker