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Slow Cooker Vanilla Tapioca Pudding

  • 12 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

A very simple yet elegant pudding that really does burst in your mouth! This recipe feeds a crowd so it’s a perfect no fuss dessert for your next party. (Note: the picture is just of raw tapioca not the cooked pudding.)


1 cup small tapioca pearls
8 cups unsweetened non-dairy milk (plain or vanilla)
1 tablespoon vanilla extract
1 cup sugar (or your favorite sweetener to taste - it will probably need less than 1 cup of agave nectar for instance)
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In a 4 quart slow cooker add the tapioca, non-dairy milk and vanilla and cook on high for 2 hours. When the pudding’s time is up it will appear very soupy. Don’t let this worry you it will set up a bit as it cools and even more once you put it in the fridge. Stir in the sugar and refrigerate for a few hours. I like to make this the night before so all I have to do is dish it out after dinner.

More recipes by Kathy H.

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