There’s a certain magic in the way a simple, old-fashioned dessert like tapioca pudding can bring back memories of family gatherings and cozy evenings by the fire. This slow cooker version of tapioca pudding is a nod to the classic recipes that have been passed down for generations in Midwestern kitchens. Using a slow cooker means you can achieve a creamy, comforting dessert with minimal effort, perfect for those who want to revel in nostalgia or introduce this timeless treat to a new generation.
Tapioca pudding is delightful on its own, but it pairs beautifully with a dollop of freshly whipped cream or a sprinkling of cinnamon on top. For a real treat, serve it warm with a side of stewed fruit, such as apples or berries, which complements the creamy texture and adds a touch of tartness. This pudding also makes a lovely accompaniment to a homey Sunday dinner or as a charming addition to a brunch spread.
Slow Cooker Tapioca Pudding
Servings: 6
Ingredients
1/2 cup small pearl tapioca
4 cups whole milk
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups whole milk
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions
Rinse the tapioca pearls in cold water and drain.
In the slow cooker, combine the tapioca pearls, milk, granulated sugar, and salt.
Cover and cook on low for about 4 hours, stirring every hour so the tapioca doesn’t clump together.
In a small bowl, beat the eggs lightly.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)
ADVERTISEMENT
ADVERTISEMENT
