Slow Cooker Tapioca Pudding
Tapioca Pudding is one of my very favorite pudding desserts. It is so comforting and delicious. When I used to make it for desserts it would take so long just standing at the stove, stirring the mix and then stirring some more. When I found a way to make it in the Slow Cooker, it was a red letter day. This is a very easy recipe that holds the stirring down to hardly any. The taste is the same, a delicious smooth pudding dessert.
Pin For Later
How To Make Slow Cooker Tapioca Pudding
Pour the milk into the slow cooker,
add the tapioca and mix together.
Place the lid on the cooker and
let the pudding cook.
After cooking for a couple of hours,
the tapioca will bloom.
In a medium bowl, whisk
the eggs and vanilla together.
Temper the eggs with the hot tapioca,
the add the egg mix
to the tapioca in the slow cooker.
Whisk the egg mixture into the tapioca. Place the lid on the slow cooker and cook just a little longer.
Remove the pudding into a serving dish
and let cool. After the pudding has cooled then refrigerate before and after serving.
The Recipe 
Yield: 12
Slow Cooker Tapioca Pudding
This recipe is so easy to put together and in no time you will have a very delicious and comforting dessert. A favorite here at the cottage!
Ingredients
- 2 quarts (half gallon) whole milk
- 2 cups white sugar
- 1 cup small pearl tapioca
- 3 eggs, whipped
- 2 teaspoons vanilla extract
- cinnamon powder and whipped cream for garnish.
Instructions
- In a 4 to 6 quart slow cooker, mix the milk, sugar and tapioca pearls.
- Stir well to mix . Cover and cook on high for 2 to 3 hours. The mixture will not be thick at this point.
- In a medium mixing bowl, whisk the eggs and vanilla together.
- With 1/2 cup of the tapioca mixture, temper the egg mixture by pouring the hot tapioca into the egg mixture and whisk together.
- Repeat this procedure for 2 more times.
- Pour the remainder of the egg mixture into the tapioca mixture and whisk together well.
- Cover the cooker and cook for 40 more minutes on low.
- Remove the lid and let set in the cooker for about an hour to cool.
- Pour or dip the tapioca into a serving container and place in the refrigerator before and after serving.
I am so excited that you could stop by and enjoy this comforting dessert with us today. Food is always better when shared with a friend. Hope you have a wonderful week and come back to see us real soon!
Peace and Joy
Miz Helen
This Post Will Be Shared With
Older Post
Tapioca is one of my most favorite desserts, too, Miz Helen. I’ve done it in the slow cooker, too, but I’ll have to try your recipe next time. Thank you for sharing.
ReplyDeleteThanks for sharing at the What's for Dinner party. Have a great weekend.
ReplyDeleteThis is a game changer on preparing this pudding. We haven't had this delicious delight recently because of all the constant stirring and sugar content spiking blood sugar readings, However I'm planning to cook it now your way leaving out the sugar and sweeten when serving using Stevia in individual bowls. I'm excited to give this a try. I also will try using milk substitutes because of family members milk sensitivity.
ReplyDelete