Best Slow Cooker Vanilla Tapioca Pudding Recipes

SLOW COOKER VANILLA TAPIOCA PUDDING

Slow Cooker Vanilla Tapioca Pudding image

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

Ingredients

½ gallon whole milk
1 ⅓ cups white sugar
1 cup small pearl tapioca
4 eggs, lightly beaten
1 teaspoon vanilla extract

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

SLOW COOKER VANILLA TAPIOCA PUDDING RECIPE - (4.7/5)

Slow Cooker Vanilla Tapioca Pudding Recipe - (4.7/5) image

Provided by Kathy_Hester

Number Of Ingredients 4

Ingredients

1 cup small tapioca pearls
8 cups unsweetened non-dairy milk (plain or vanilla)
1 tablespoon vanilla extract
1 cup sugar (or your favorite sweetener to taste, it will probably need less than 1 cup of agave nectar for instance)

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.