Crockpot Tapioca Recipes

SLOW COOKER VANILLA TAPIOCA PUDDING

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.

OLD-FASHIONED TAPIOCA

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.

CROCKPOT TAPIOCA PUDDING

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!

SLOW COOKER TAPIOCA PUDDING

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.