Best 7 Crockpot Tapioca Pudding Recipes
In the realm of delectable desserts, tapioca pudding stands out as a classic indulgence, its velvety texture and subtle sweetness offering a delightful treat for taste buds of all ages. This versatile dish can be crafted in a variety of ways, each recipe bringing its own unique twist to the timeless treat.
From the simplicity of a stovetop rendition to the convenience of a slow cooker version, our collection of tapioca pudding recipes caters to every culinary preference and skill level. Experience the nostalgic charm of traditional tapioca pudding, where creamy milk, sugar, and tapioca pearls come together in a symphony of flavors. Discover the delightful variations infused with exotic fruits, the richness of chocolate, or the tangy zest of citrus.
Whether you seek a quick and easy dessert for a weeknight indulgence or a special treat for a festive occasion, our curated selection of tapioca pudding recipes promises to satisfy your cravings. Dive into the creamy embrace of this classic dessert, and let its comforting flavors transport you to a world of culinary bliss.
SLOW COOKER TAPIOCA PUDDING RECIPE
This slow cooker tapioca pudding is incredibly tasty and one of the easiest desserts to prepare and cook.
Provided by Gus
Categories dessert
Time 4h10m
Number Of Ingredients 6
Steps:
- In a slow cooker, mix together the milk, sugar, tapioca, eggs, vanilla, and the salt.
- Cook on low for 4 hours. Stir every 30 minutes, if possible.
- Serve & Enjoy.
Nutrition Facts : ServingSize 311.0 g, Calories 318.0 kcal, Fat 7.2 g, SaturatedFat 3.7 g, TransFat 0 g, Cholesterol 102 mg, Sodium 220 mg, Carbohydrate 54.2 g, Fiber 0 g, Sugar 36.9 g, Protein 10.8 g
CROCKPOT TAPIOCA PUDDING
Taken from AARP Blog by Jeff Yeager, July 2012. Note: Recipe does not include chilling time for pudding.
Provided by Maureen in MA
Categories Dessert
Time 4h10m
Yield 8 Oz. Servings, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine the milk, sugar, and tapioca pearls in crockpot (4 quart size or larger). Stir thoroughly, cover and cook on high for approximately 3.5 hours, or until the tapioca is soft but the mixture is still runny.
- Mix the eggs with the vanilla in a separate bowl. In order to avoid having scrambled eggs in your pudding by adding the eggs directly into the hot pudding mixture, "temper" the eggs by gradually whisking a total of 2 cups of the hot milk and tapioca mixture into the bowl containing the eggs. This brings the eggs up to temperate slowly. Once the eggs have been tempered in this fashion, pour them into the slow cooker and whisk the whole mixture thoroughly.
- Cover and cook on high for another 45 minutes, or until the tapioca is pudding-like in consistency. Turn off slow cooker and let it sit for 1 hour to cool. Spoon into dishes and chill thoroughly in the refrigerator before serving. I love serving it while it's still warm during the wintertime. Sprinkle a little cinnamon and/or nutmeg on top, if desired. Enjoy!
Nutrition Facts : Calories 271, Fat 7.5, SaturatedFat 4.2, Cholesterol 84.8, Sodium 103.8, Carbohydrate 44, Fiber 0.1, Sugar 25.5, Protein 7.5
TAPIOCA PUDDING
Steps:
- 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. Then 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.
OLD-FASHIONED TAPIOCA
My family loves old-fashioned tapioca, but I don't always have time to make it. So I came up with this simple recipe that lets us enjoy one of our favorites without all the hands-on time. -Ruth Peters, Bel Air, Maryland
Provided by Taste of Home
Categories Desserts
Time 4h40m
Yield 18 servings
Number Of Ingredients 7
Steps:
- In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours., In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla., Serve with strawberries and whipped cream if desired.
Nutrition Facts : Calories 149 calories, Fat 3g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 86mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
CROCKPOT TAPIOCA
I love tapioca, but not all the watching so it doesn't burn! Here's a great recipe without all the standing and stirring at the stove. Hubby and I really enjoy this one.
Provided by Diane Perenick
Categories Puddings
Time 3h10m
Number Of Ingredients 6
Steps:
- 1. Put eggs in crock pot, beat with whisk or hand rotary egg beater
- 2. Add sugar, milk, salt and vanilla. Beat till foamy.
- 3. Mix in tapioca
- 4. Set crock pot on medium and cook 3 hours. My crockpot has only low and high. So I put mine on high and cook 2 hours till tapioca is thick and transparent.
- 5. STIR OCCASIONALLY otherwise the tapioca sticks together in gummy clumps. I stir every half hour.
MEADOWWOOD TAPIOCA PUDDING
We love pudding here. Tapioca pudding is a favorite. We can make it on Friday, and it will be completely gone by Sunday night. Eat hot, or chill and eat. It is wonderful with whipped cream on top and a handful of fresh berries if it is berry season.
Provided by Meadowwood
Categories Desserts Custards and Pudding Recipes
Time 2h45m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk the milk, sugar, vanilla extract, salt, and tapioca pearls in a slow cooker until the sugar has dissolved. Turn the cooker to high setting, cover with lid, and cook for 2 hours. (If preferred, set on low setting and cook for 4 hours. Stir pudding occasionally during cooking.)
- Place egg yolks into a bowl, and whisk until smooth. Mix about 1 tablespoon of the hot pudding into the egg yolks until thoroughly combined; continue gradually mixing hot tapioca pudding into the egg yolks, slowly increasing the amount of pudding mixed in, until the yolks and pudding total about 2 cups. Slowly pour the yolk mixture into the pudding in the slow cooker until blended, whisking constantly until the egg yolks have thickened the pudding, about 5 minutes.
- Place lid back on the cooker, and continue cooking until the pudding is your desired degree of thickness, on high setting for about 30 more minutes (or low setting for 1 more hour).
Nutrition Facts : Calories 189.7 calories, Carbohydrate 29.8 g, Cholesterol 89 mg, Fat 5.6 g, Protein 5 g, SaturatedFat 2.9 g, Sodium 197.6 mg, Sugar 22.3 g
CROCKPOT TAPIOCA PUDDING
My dad always loved the large pearl tapioca(we called them frog's eyes)pudding. I always burnt it when I made it on the stovetop. This is much easier and doesn't burn!
Provided by Susan Shanko
Categories Puddings
Time 4h10m
Number Of Ingredients 6
Steps:
- 1. Put all ingredients in crockpot, except vanilla. Make sure that eggs and other ingredients are mixed through.Stir occasionally as it it cooking.
- 2. Cook puddling at medium heat approximately 3-4 hours or until pudding is at desired thickness
- 3. Add vanilla and eat warm or cool.
Tips:
- Use a slow cooker with a 4-quart capacity or larger.
- Make sure the tapioca pearls are small and quick-cooking, or they will not cook through in the slow cooker.
- Soak the tapioca pearls in water for 30 minutes before cooking to help them soften.
- Add the tapioca pearls, milk, sugar, salt, and vanilla extract to the slow cooker and stir to combine.
- Cover the slow cooker and cook on low for 4-6 hours, or until the tapioca pearls are tender and the pudding has thickened.
- Stir the pudding occasionally during cooking to prevent it from sticking to the bottom of the slow cooker.
- Once the pudding is cooked, remove the lid and let it cool for 10-15 minutes before serving.
- Serve the pudding warm or cold, topped with your favorite toppings, such as fruit, whipped cream, or nuts.
Conclusion:
Crockpot tapioca pudding is a delicious and easy dessert that can be made with just a few simple ingredients. It is a great way to use up leftover milk and tapioca pearls, and it can be enjoyed by people of all ages. The pudding can be served warm or cold, and it can be topped with a variety of different toppings, making it a versatile dish that can be enjoyed in many different ways.
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