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Prep Time 10 mins
Cook Time 2 hrs
Temp High

Tapioca – homemade tapioca in the slow cooker


  • 2 Quarts Milk
  • 1.5 Cups White Sugar
  • 1 Cup Small Pearl Tapioca
  • 4 Eggs
  • 1 Teaspoon Vanilla


  1. Step One

    In a four quart or larger size slow cooker, combine the milk, sugar, and tapioca pearls. Stir well to mix.

  2. Step Two

    Cover and cook on high for 2-5 hours. You are looking for the tapioca to be soft and somewhat slimy. The mixture will not be very thick, it's okay.

  3. Step Three

    In a separate bowl, mix the eggs with the vanilla.

  4. Step Four

    Take a 1/2 cup of the hot milk and tapioca mixture and whisk it into the egg bowl (I just learned from my father-in-law that this is what they mean by "tempering the eggs" in cookbooks!).

  5. Step Five

    Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too. Then add yet another.

  6. Step Six

    Now you'll have a bowl of yellowy tapioca gooeyness. Pour the contents of the egg-bowl into the slow cooker, and whisk until it is all thoroughly combined.

  7. Step Seven

    Cover your slow cooker and cook on high for another 30-45 minutes, or until the tapioca is pudding-like in consistency.

  8. Step Eight

    Unplug and let it sit for about an hour to cool.

Crockin' Reviews Add Review
  1. Michelle

    Awesome, just like when I was a kid. It appears to not matter what milk you use, I used skim and it turned out great, thick and not soupy. The thing I like best, the milk not having a burnt taste when you make it on the stovetop. I set the timer at 2 hours and it was not done, so I set it for another hour to check on it.

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