4. In a separate bowl, beat the eggs and then temper them by adding a small amount of the hot tapioca mixture, whisking constantly.
5. Slowly add the tempered eggs back into the slow cooker, stirring continuously to prevent curdling.
6. Continue to cook on low for an additional 30 minutes, or until the pudding thickens.
7. Stir in the vanilla extract and let the pudding cool slightly before serving.
8. Serve warm or chilled, as desired.
Variations & Tips
For a dairy-free version, substitute the milk with coconut milk or almond milk. You can also add a pinch of nutmeg or cardamom for a spiced twist. If you have picky eaters, consider adding a swirl of fruit puree like strawberry or raspberry for a burst of flavor and color. For a richer pudding, use cream instead of milk, or add a tablespoon of butter at the end of cooking.
