This is still my favorite, because I learned it from my grandma.

Recipe Items
Half a cup of tiny pearl tapioca
4 cups of full-fat milk
half a cup of sugar, granulated
2 big eggs, cooked to a gentle pooch
One teaspoon of vanilla essence
A quarter teaspoon of salt
How to Follow
The tapioca pearls should be rinsed in cold water and then drained.
Put the milk, tapioca pearls, granulated sugar, and salt into the slow cooker.
To prevent the tapioca from clumping, cover and simmer on low heat for around four hours, stirring once an hour.
Place the eggs in a small bowl and gently whisk them.
While whisking continuously, slowly pour in about one cup of the heated milk mixture to temper the eggs.
After whisking well, return the egg mixture to the slow cooker.
To thicken the pudding and make the tapioca pearls transparent, cover and simmer on low for 30 more minutes, stirring regularly.
Mix in the essence of vanilla.
Before serving heated, ladle into serving dishes and let it cool slightly. You may also make it cooled by putting it in the fridge.

Changes and Hints
Substitute almond or coconut milk for the whole milk for a dairy-free option. If you're looking to switch things up, try substituting almond extract for vanilla or adding a pinch of fresh nutmeg for a spicier taste. For extra texture and a touch of nostalgia, add some shredded coconut or raisins in the last few minutes of cooking.