Slow Cooker Tapioca Pudding
Ingredients:
cup small pearl tapioca uncooked, not instant
4 cups whole milk or substitute with almond milk for a dairy-free option
cup granulated sugar
2 large eggs
1 tsp vanilla extract
Pinch of salt
Optional Toppings:
Whipped cream
Fresh berries
Cinnamon or nutmeg for sprinkling
Directions:
Prepare the Slow Cooker: Lightly grease the inside of your slow cooker with cooking spray or a small amount of butter to prevent sticking.
Combine Ingredients: In the slow cooker, whisk together the milk, sugar, eggs, vanilla extract, and salt until smooth. Stir in the tapioca pearls.
Cook the Pudding: Cover and cook on LOW for 23 hours, stirring every 30 minutes to prevent the tapioca from clumping. The pudding is ready when the tapioca pearls are tender and the mixture has thickened slightly.
Adjust Consistency: Once cooked, the pudding will continue to thicken as it cools. If it seems too thick, you can stir in a splash of warm milk to reach your desired consistency.
Cool and Serve: Serve warm for a cozy dessert or refrigerate for at least 2 hours to enjoy it chilled. Top with whipped cream, fresh berries, or a sprinkle of cinnamon for added flavor!
Nutritional Information:
Prep Time Cooking Time Total Time
10 minutes 23 hours 3 hours 10 minutes
200 calories per serving Serves 6
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Bon appétit and happy slow cooking!