Best 4 Slow Cooker Tapioca Pudding Recipes
Are you craving a creamy, comforting dessert that is easy to make and packed with flavor? Look no further than slow cooker tapioca pudding! This classic dish is a delightful treat that can be enjoyed by people of all ages. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the steps of creating the perfect slow cooker tapioca pudding. Get ready to indulge in a luscious dessert that is sure to satisfy your sweet tooth and warm your heart.
Here are our top 4 tried and tested recipes!
SLOW COOKER VANILLA TAPIOCA PUDDING
Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to pre-soak small tapioca pearls prior to cooking. Serve warm or put in individual containers and keep in fridge.
Provided by Ellen Janet Nestler
Categories Desserts Custards and Pudding Recipes
Time 6h5m
Yield 14
Number Of Ingredients 5
Steps:
- Stir milk, sugar, tapioca, and eggs together in a slow cooker crock.
- Cook on Low, stirring once per hour, for 6 hours. Stir vanilla into the pudding.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 35.1 g, Cholesterol 67.1 mg, Fat 6 g, Fiber 0.1 g, Protein 6.3 g, SaturatedFat 3 g, Sodium 75.9 mg, Sugar 25.8 g
CHOCOLATE ALMOND TAPIOCA PUDDING (SLOW COOKER)
This recipe is from Stephanie of "A Year of Slow Cookin" fame. She used her crockpot everyday in 2008, eventually published a couple of cookbooks. This was a very delicious dessert. I made it in my 3 qt slow cooker. See Notes in recipe for comments. Cooking time does not include chilling.
Provided by duonyte
Categories Dessert
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Use a 4 qt slow cooker. Combine the milk, sugar and tapioca in the insert. Stir well to mix.
- Cover and cook on High for two to three hours. It will still be soupy at this point.
- In a medium or large mixing bowl, whisk together the eggs, almond extract, and cocoa powder.
- Remove 1/2 cup of the hot tapioca/milk mix from the crockpot, and stir into the eggs, whisking all the time. A standard ladle is 1/2 cup. Add another 1/2 cup of the hot mix, whisk thoroughly, and then another 1/2 cup. This tempers the eggs, so that they don't turn into scrambled eggs.
- Pour the egg mixture into the slow cooker and stir very thoroughly to combine.
- Cover and cook on High for 30 minutes to one hour, or until the tapioca has begun to swell and thicken.
- Turn off the slow cooker, remove the lid and let this stand an hour to thicken further. Remove to a large bowl, cover with plastic pushing the plastic against the tapioca (to prevent a skin from forming), and chill.
- Note1: I used seed tapioca, about the size of sesame seeds. I will try this using a couple of tablespoons less, to get a slightly looser consistency, although it was just fine the way it was.
- Note2: I used 2% milk, as that was what I had. I also used only 3/4 cup sugar - the original recipe calls for 1 1/2 cups, and that would have been much too sweet for me. I might double the amount of cocoa powder next time.
SLOW COOKER TAPIOCA PUDDING
Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to presoak small tapioca pearls prior to cooking.
Provided by GF.food
Categories Desserts Custards and Pudding Recipes
Time 3h5m
Yield 8
Number Of Ingredients 4
Steps:
- Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 30.3 g, Cholesterol 58.7 mg, Fat 5.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 66.3 mg, Sugar 22.3 g
SLOW COOKER VANILLA TAPIOCA PUDDING RECIPE - (4.7/5)
Provided by Kathy_Hester
Number Of Ingredients 4
Steps:
- In a 4 quart slow cooker add the tapioca, non-dairy milk and vanilla and cook on high for 2 hours. When the pudding's time is up it will appear very soupy. Don't let this worry you, it will set up a bit as it cools and even more once you put it in the fridge. Stir in the sugar and refrigerate for a few hours. I like to make this the night before so all I have to do is dish it out after dinner.
Tips for Making the Best Slow Cooker Tapioca Pudding:
- Use High-Quality Ingredients: Choose fresh milk and cream for the richest flavor. Opt for high-quality tapioca pearls that are uniform in size to ensure even cooking.
- Soak the Tapioca Pearls: Soaking the tapioca pearls beforehand helps to reduce the cooking time and prevents them from clumping together.
- Use the Right Ratio of Ingredients: Follow the recipe's measurements accurately to achieve the desired texture and consistency. Too much tapioca can result in a thick, gooey pudding, while too little can leave it too thin.
- Stir Occasionally: Give the pudding a gentle stir every hour or so to prevent the tapioca pearls from sticking to the bottom of the slow cooker and to ensure even cooking.
- Use a Slow Cooker Liner: To make cleanup easier, use a slow cooker liner. This will prevent the pudding from sticking to the pot and make it easier to remove.
Conclusion:
Slow cooker tapioca pudding is a delicious and easy dessert that can be enjoyed by people of all ages. With its creamy texture, sweet flavor, and chewy tapioca pearls, it's a classic comfort food that is perfect for any occasion. Follow these tips and recipe variations to create the perfect slow cooker tapioca pudding that will satisfy your sweet cravings. Happy cooking!
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