Ingredients
– 1/2 cup small pearl tapioca (not instant)
– 4 cups of whole milk (or you can substitute with 2% milk if you prefer)
– 1/2 cup granulated sugar
– 2 large eggs, lightly beaten
Directions
1. Start by generously greasing the inside of your slow cooker. This little step helps with clean-up and keeps the pudding from sticking.
2. Pour the tapioca pearls into the greased slow cooker.
3. Add the milk and granulated sugar, giving everything a good gentle stir to combine.
4. Cover with the lid and cook on LOW for 2 hours. Trusty slow cooker, do your magic!
5. After the first 2 hours, give the mixture a stir and pour in the beaten eggs slowly, making sure to mix thoroughly so the eggs don’t cook up into little scrambles.
6. Cover it back up again and let it continue to cook for another 30 minutes. This gives the pudding that perfect creamy consistency.
7. Once done, give it another thorough stir. The pudding will thicken as it cools, so don’t fret if it seems a bit loose at first.
8. Serve warm or let it chill in the refrigerator until it’s time for dessert. Mmm, can you smell the comfort?
Variations & Tips
– For my friends with dietary restrictions, coconut milk can be a wonderful alternative to dairy milk. You get an extra layer of flavor too!
– Love vanilla? Add a teaspoon of pure vanilla extract once the cooking is complete for that classic flavor.
– If you have little ones who aren’t too keen on texture, give seeded tapioca a try—it’s smoother.
– Remember, the key to a smooth pudding is patient stirring, so take your time to incorporate everything nicely.
– And for a festive touch around the holidays, fold in some dried cranberries or raisins once the pudding is cooked. They’ll plump up and add a burst of flavor.

There you have it, a simple, soothing dessert that reminds you of simpler times and nourishes the soul—enjoy, my friends!