1. Rinse the tapioca pearls under cold water to remove excess starch.
2. Combine the rinsed tapioca pearls, milk, sugar, and salt in a slow cooker.
3. Cover and simmer on low heat for 2–3 hours, stirring occasionally, until the tapioca pearls are translucent and soft.
4. In a separate bowl, whisk the eggs and temper them with a little of the hot tapioca mixture, stirring constantly.
5. Slowly add the tempered eggs back to the slow cooker, stirring constantly to prevent curdling.
6. Simmer on low heat for another 30 minutes 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, replace the milk with coconut milk or almond milk. For a spicy touch, you can also add a pinch of nutmeg or cardamom. If you have picky eaters, you can add a dollop of fruit puree like strawberry or raspberry for a richer flavor and color. For a richer pudding, use cream instead of milk or add a tablespoon of butter at the end of cooking.