Learnt this from my nana and it’s still my fave today!

1. Rinse tapioca pearls in cold water and drain.
2. In a slow cooker, combine milk, tapioca pearls, sugar, and salt.
3. Cover and cook on low heat for about 4 hours, stirring once per hour to prevent clumping.
4. Place beaten eggs in a small bowl. Slowly add about 1 cup of the hot milk mixture to temper the eggs, whisking continuously.
5. Return the egg mixture to the slow cooker, whisk well to combine.
6. Cover and cook on low for an additional 30 minutes, stirring regularly, until the pudding thickens and tapioca pearls become transparent.
7. Stir in vanilla extract.
8. Serve warm or chilled in individual dishes. Refrigerate leftovers if desired.

Variations:

• For a dairy-free option, substitute almond or coconut milk for the whole milk.
• Experiment with almond extract instead of vanilla, or add a pinch of fresh nutmeg for added flavor.
• Add shredded coconut or raisins during the last few minutes of cooking for extra texture and nostalgia.

Conclusion:

Enjoy the creamy goodness of slow cooker tapioca pudding, perfect for creating lasting memories with loved ones. Whether you’re looking to reminisce about the past or introduce a new generation to this comforting dessert, this recipe promises a delightful treat that’s as easy to make as it is satisfying to enjoy.