Best 4 Slow Cooker Tapioca Pudding Recipes
Indulge in the creamy delight of tapioca pudding, a classic dessert with a rich history and diverse cultural interpretations. This versatile dish can be enjoyed hot or cold, making it a perfect treat for any occasion. Tapioca pearls, extracted from the cassava root, form the heart of this pudding, offering a unique texture and subtle flavor. Immerse yourself in a culinary journey as we explore two delectable recipes for tapioca pudding: a traditional version simmered gently on the stovetop and a modern twist prepared in the convenience of a slow cooker. Both methods yield a luscious and creamy pudding that will satisfy your sweet cravings. Whether you prefer the classic approach or the hands-off convenience of the slow cooker, these recipes will guide you in crafting the perfect tapioca pudding to tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
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 a creamy tapioca pudding, use full-fat milk. You can also use a mixture of milk and cream for an even richer flavor.
- If you don't have tapioca pearls, you can use instant tapioca. Just add it to the slow cooker along with the other ingredients and cook on low for 2-3 hours.
- To make a vegan tapioca pudding, use almond milk or coconut milk instead of cow's milk. You can also use a plant-based butter or margarine instead of butter.
- Tapioca pudding is a great make-ahead dessert. You can make it up to 3 days in advance and store it in the refrigerator. When you're ready to serve, simply reheat it over low heat until warmed through.
- Tapioca pudding is a versatile dessert that can be served with a variety of toppings. Some popular toppings include fresh fruit, whipped cream, and nuts.
Conclusion:
Tapioca pudding is a classic dessert that is easy to make and can be enjoyed by people of all ages. It is a great way to use up leftover milk and tapioca pearls, and it can be customized to your own taste preferences. Whether you like it creamy or thick, sweet or savory, there is a tapioca pudding recipe out there for you. So next time you are looking for a delicious and easy dessert, give tapioca pudding a try.
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