Meadowwood Tapioca Pudding

16 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    2 h 30 m
  • Ready In

    2 h 45 m
Meadowwood
Recipe by  Meadowwood

“We love pudding here. Tapioca pudding is a favorite. We can make it on Friday, and it will be completely gone by Sunday night. Eat hot, or chill and eat. It is wonderful with whipped cream on top and a handful of fresh berries if it is berry season.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Whisk the milk, sugar, vanilla extract, salt, and tapioca pearls in a slow cooker until the sugar has dissolved. Turn the cooker to high setting, cover with lid, and cook for 2 hours. (If preferred, set on low setting and cook for 4 hours. Stir pudding occasionally during cooking.)
  2. Place egg yolks into a bowl, and whisk until smooth. Mix about 1 tablespoon of the hot pudding into the egg yolks until thoroughly combined; continue gradually mixing hot tapioca pudding into the egg yolks, slowly increasing the amount of pudding mixed in, until the yolks and pudding total about 2 cups. Slowly pour the yolk mixture into the pudding in the slow cooker until blended, whisking constantly until the egg yolks have thickened the pudding, about 5 minutes.
  3. Place lid back on the cooker, and continue cooking until the pudding is your desired degree of thickness, on high setting for about 30 more minutes (or low setting for 1 more hour).

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Reviews (16)

Rate This Recipe
sanzoe
24

sanzoe

Made this as stated. I am not a tapioca fan but figured our littlest would love it. I was right he devoured it. I tried some and actually liked it also. It was very smooth and creamy. The tapioca was done perfectly and the texture was fabulous, one of the reasons I didn't like it in the past. I also have a newer slow cooker but did not have any issues with it.

mauigirl
14

mauigirl

This recipe has great potential WITHOUT any changes. I had trouble because my slow cooker runs very hot. I tried cooking it on low and then warm and finally succumbed to high. It finally started thickening and I then over cooked it. I will continue to make it stovetop because I can't babysit my slowcooker. If you have one of the older crockpots, I think this would work much better. It still is very tasty. BTW I am going to keep my eye out for an older and slower crockpot. I did serve this over a puddle of grand marnier and the orange liquer was a very nice addition. Thanks so much for sharing this recipe Meadowwood!

Springchick
12

Springchick

Very good flavor. A full recipe fits perfectly in a 1.5-Quart slow-cooker. I used a heaping 1/2 cup of sugar (granulated sugar subsitute worked well, too). Cooking on High for 1.5 hours worked best, stirring occasionally (2 hours made the pearls pretty mushy). Using 2 egg yolks worked for me, and that's the QTY of yolks in the original video for this recipe. The original also called for 2 Tablespoons of vanilla. I love vanilla, so I use that amount. It will seem SOUPY even after you add the yolks and let it cook for 20-30 minutes - don't worry, because it will set up nicely after it cools and chills. Best tapioca recipe I've ever found..........creamy, yummy comfort food!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 190 cal
  • 9%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 29.8 g
  • 10%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

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Classic Tapioca Pudding

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