Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
Drain water from tapioca.
Place the tapioca into a slow cooker along with the milk, heavy cream, and salt.
Cook on high for 2 hours, stirring occasionally.
In a small bowl, whisk together the egg yolk and sugar.
Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup; add this back into the remaining tapioca in the slow cooker.
Add the lemon zest and stir to combine.
Cook for an additional 15 minutes, stirring at least once.
Transfer the pudding to a bowl and cover the surface with plastic wrap.
Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	251.06 Kcal (1051 kJ)
Calories from fat	59.85 Kcal
		% Daily Value*
Total Fat	6.65g	10%
Cholesterol	64.53mg	22%
Sodium	112.96mg	5%
Potassium	288.25mg	6%
Total Carbs	41.5g	14%
Sugars	18.54g	74%
Dietary Fiber	0.68g	3%
Protein	6.47g	13%
Vitamin C	7.8mg	13%
Iron	0.9mg	5%
Calcium	223.4mg	22%

Amount Per 100 g
Calories	72.38 Kcal (303 kJ)
Calories from fat	17.25 Kcal
		% Daily Value*
Total Fat	1.92g	10%
Cholesterol	18.6mg	22%
Sodium	32.56mg	5%
Potassium	83.09mg	6%
Total Carbs	11.96g	14%
Sugars	5.34g	74%
Dietary Fiber	0.2g	3%
Protein	1.86g	13%
Vitamin C	2.3mg	13%
Iron	0.2mg	5%
Calcium	64.4mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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