Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to pre-soak small tapioca pearls prior to cooking. Serve warm or put in individual containers and keep in fridge.
Ingredient
½ gallon whole milk
1 ⅓ cups white sugar
1 cup small pearl tapioca
4 eggs, lightly beaten
1 teaspoon vanilla extract
Direction
Stir milk, sugar, tapioca, and eggs together in a slow cooker crock.
Cook on Low, stirring once per hour, for 6 hours. Stir vanilla into the pudding.
