Slow Cooker Vanilla Tapioca Pudding

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.)

Slow Cooker Vanilla Tapioca Pudding

Photo by Kathy H.

  • Prep Time


  • Total Time


  • Servings



  • 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)


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.


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