By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
159 cal · 165 min
Meadowwood Tapioca Pudding
Recipe GLPRb50129358deb08
A creamy and comforting slow cooker tapioca pudding enriched with egg yolks. Soft tapioca pearls meld into a silky vanilla-flavored custard that's both elegant and deeply satisfying. This traditional dessert is naturally gluten-free and perfect for serving at gatherings.
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Ingredients
4 cups whole milk
⅔ cup white sugar
2 teaspoons vanilla extract
½ teaspoon salt
½ cup small tapioca pearls
3 egg yolks
Directions
In a slow cooker, combine the whole milk, white sugar, vanilla extract, salt, and tapioca pearls. Stir until the sugar dissolves completely. Cover with the lid and cook on high heat for 2 hours, stirring occasionally to prevent sticking. (Alternatively, cook on low heat for 4 hours with occasional stirring.)
While the tapioca mixture cooks, place the 3 egg yolks in a separate bowl and whisk them together until smooth and well combined.
Once the tapioca has cooked through and is soft, carefully remove about 1 tablespoon of the hot pudding mixture from the slow cooker and slowly whisk it into the egg yolks. This tempers the yolks gradually. Continue adding more hot pudding mixture to the yolk bowl in small increments, stirring constantly after each addition, until the mixture reaches approximately 2 cups.
Slowly pour the entire tempered yolk mixture back into the slow cooker while whisking constantly. Continue whisking vigorously for about 5 minutes until the pudding thickens and the egg yolks are fully cooked through to an internal temperature of 160F. The pudding should reach a silky, custard-like consistency.
Remove from heat and let the pudding cool slightly, then divide among serving bowls or transfer to a serving dish. Serve warm or chilled as desired.
Comments
This is a straightforward stovetop tapioca pudding with every ingredient available at any Charlotte grocery chain—milk, sugar, vanilla, salt, tapioca pearls, and egg yolks are standard stock items costing roughly $8–10 total for 8 servings, or about $1–1.25 per bowl. The stated 165 minutes (two hours forty-five minutes) is honest for the full soak-and-cook method, though that's mostly passive time. The real drawback is household fit: this requires close stovetop attention in the final cooking phase to prevent scorching and to monitor the custard, it's fussy for a weeknight, and while it reheats gently, it's best served chilled or at room temperature same-day, so batch cooking doesn't help. For a southern dessert table or make-ahead weekend project it works well; for a busy Tuesday it's a commitment.
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