4cupsof milk (I used half whole milk and half so-delicious coconut milk beverage)
1/3cupdry small pearl tapioca
Ideal slow cooker size: 1-1/2-Quart.
Combine the milk, sugar, tapioca and salt in your slow cooker, stirring well.
Cover and cook on HIGH for 2 to 3 hours, stirring every once in a while. (The tapioca should be soft but not very thick.)
In a small mix bowl, beat the eggs slightly. Stir about 1/2 cup of the hot tapioca mixture and the vanilla into the eggs. (You are tempering the eggs so they don't scramble when you add them into the hot pudding.) Then stir in another 1/2 cup, mixing well.
Stir the egg mixture back into the slow cooker.
Cover and cook on HIGH for 20 more minutes.
Transfer the pudding to a bowl (it should be thickened but still thin. Don't worry it thickens more as it chills.)
Cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place it in the refrigerator until thoroughly chilled.