Recipe by Ellen Janet Nestler
"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."
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1 1/3 cups
small pearl tapioca
eggs, lightly beaten
I sub’d Truvia for the sugar which worked out fine in case you want to use a sugar substitute. Slow cookers are like microwaves, cooking temperatures vary widely. Mine was done in about 3 hours, so I would caution you to keep an eye on your cooker so it doesn’t burn. The pudding was rich, loaded with vanilla flavor, and very creamy. Although I’m not a huge slow cooker fan, this is one recipe that I would make again.
So easy and so delicious. I use large tapioca pearls.
So easy and so delicious! I subbed Vanilla Soy Milk and did not add any additional vanilla. It was extra delicious with some cinnamon or pumpkin pie spice sprinkled on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Vanilla Tapioca Pudding
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 54
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