I picked this up from my grandma and it’s still my favorite!

 

Tapioca pearl pudding is a comforting dessert that brings a touch of nostalgia to the table. Originating from Southeast Asia, this creamy and delightful treat has found its way into many hearts around the world. It’s a perfect dish for those who love the texture of bubble tea pearls combined with the rich taste of custard. Making it in a slow cooker allows the flavors to meld beautifully, and it’s a wonderful way to end a family meal with something sweet and satisfying.
This tapioca pearl pudding pairs wonderfully with fresh fruit like mango slices or berries, which add a refreshing contrast to the creamy texture. You might also consider serving it with a dollop of whipped cream or a sprinkle of cinnamon for added warmth. For a more indulgent experience, a scoop of vanilla ice cream on the side can make this dessert even more special.

Ingredients
1/2 cup small tapioca pearls
4 cups milk
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions
1. Rinse the tapioca pearls under cold water to remove excess starch.
2. In a slow cooker, combine the rinsed tapioca pearls, milk, sugar, and salt.
3. Cover and cook on low for 2-3 hours, stirring occasionally, until the tapioca pearls are translucent and tender.
4. In a separate bowl, beat the eggs and then temper them by adding a small amount of the hot tapioca mixture, whisking constantly.
5. Slowly add the tempered eggs back into the slow cooker, stirring continuously to prevent curdling.
6. Continue to cook on low for an additional 30 minutes, or until the pudding thickens.
7. Stir in the vanilla extract and let the pudding cool slightly before serving.

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8. Serve warm or chilled, as desired.
Variations & Tips
For a dairy-free version, substitute the milk with coconut milk or almond milk. You can also add a pinch of nutmeg or cardamom for a spiced twist. If you have picky eaters, consider adding a swirl of fruit puree like strawberry or raspberry for a burst of flavor and color. For a richer pudding, use cream instead of milk, or add a tablespoon of butter at the end of cooking.

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