Crockpot Tapioca Pudding Recipes Recipe For Chili

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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

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

CROCKPOT TAPIOCA PUDDING



Crockpot Tapioca Pudding image

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

1/2 gallon milk (1%)
1 1/2 cups sugar
1 cup pearl tapioca
4 eggs
1 teaspoon vanilla
cinnamon (optional) or nutmeg (optional)

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

SLOW COOKER TAPIOCA PUDDING RECIPE



Slow Cooker Tapioca Pudding Recipe image

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

4 cups milk
½ cup white sugar
½ cup small tapioca pearls
1 egg, lightly beaten
1 tsp vanilla essence
1/8 tsp salt

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

SLOW COOKER TAPIOCA PUDDING



Slow Cooker Tapioca Pudding image

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

4 cups milk
⅔ cup white sugar
½ cup small pearl tapioca
2 eggs, lightly beaten

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

TAPIOCA PUDDING



Tapioca Pudding image

Provided by Alton Brown

Categories     dessert

Time 16h25m

Yield 4 servings

Number Of Ingredients 8

3 1/2 ounces large pearl tapioca, approximately 1/2 cup
2 cups cold water
2 1/2 cups whole milk
1/2 cup heavy cream
1 egg yolk
1/3 cup sugar
1 lemon, zested
Pinch salt

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.

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

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.

OLD-FASHIONED TAPIOCA



Old-Fashioned Tapioca image

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

8 cups 2% milk
1 cup pearl tapioca
1 cup plus 2 tablespoons sugar
1/8 teaspoon salt
4 large eggs
1-1/2 teaspoons vanilla extract
Optional: Sliced fresh strawberries and whipped cream

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.

CHOCOLATE ALMOND TAPIOCA PUDDING (SLOW COOKER)



Chocolate Almond Tapioca Pudding (Slow Cooker) image

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

2 quarts 1% low-fat milk
3/4-1 1/2 cup sugar
1 cup small pearl tapioca, not instant
3 large eggs
1 teaspoon almond extract
1 tablespoon cocoa powder

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.

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