Slow Cooker Vanilla Tapioca Pudding

Really good!!! Fantastic with fresh blueberries. But mine was quite done by 2 1/2 hours. I added a little extra brown sugar (in addition to white).

4 hours is plenty. If you can stir it every half-hour, do so in order to avoid tapioca bead clumps. Final product was fantastic! Will be making it frequently in the foreseeable future.

First time and will be the last time. Followed directions as written. I've always made fluffy tapioca on the stove with constant watching and stirring and with care. Always came out fantastic to eagerly awaiting children. Folded beaten egg whites into the finished product. Mouth watering. Slow cooking just doesn't cut it. No real control - Read more ...

I made this I used 2 cans coconut milk and the rest I used the whole milk less the coconut milk at the end of cooking I added a can of crushed pineapple delicious but next time I will use less sugar

Turned to paste in only 4 hours.

This one is a keeper! So easy & so good!

So easy and so delicious! I subbed Vanilla Soy Milk and did not add any additional vanilla. It was extra delicious with some cinnamon or pumpkin pie spice sprinkled on top.

I sub’d Truvia for the sugar which worked out fine in case you want to use a sugar substitute. Slow cookers are like microwaves, cooking temperatures vary widely. Mine was done in about 3 hours, so I would caution you to keep an eye on your cooker so it doesn’t burn. The pudding was rich, - Read more ...

So easy and so delicious. I use large tapioca pearls.