Slow Cooker Tapioca Pudding
I do not usually comment on recipes but I absolutely had to for this one. I have recently become obsessed with tapioca pudding and I have always been obsessed with my slow cooker. I tried both Minute Tapioca using the recipe on the box (came out watery) and then switched to trying Bob's Red Mill small pearl tapioca (recipe given on that bag was very laborious and not worth the effort - also came out watery). I was wondering how to get the thick, creamy tapioca pudding I saw everywhere! Finally I decided to see if I could make it in the slow cooker, which brings me to this recipe. It is PERFECT!!!!!!
Here is exactly how I did this recipe which resulted in perfection:
3.5 cups of almond milk, .5 cup of heavy cream,
.5 cup of sugar plus 2 packets of stevia,
1/2 cup Bob's Red Mill small pearl tapioca,
I dumped the sugar/stevia and tapioca into the crock pot. In a bowl I beat the eggs for about a minute and then added the liquids in and whisked those together for 30 seconds. I then add the liquid mixture to the crock pot and whisked that all together for about a minute. I then put on high and gave it a stir, scraping down the sides every 30 minutes. 2 hours in it had thickened up substantially and before 2.5 hours had passed it was incredibly thick and creamy. I then added the vanilla, stirred, and put in the fridge to cool overnight. I am now eating it for breakfast and I can't imagine how it could be more perfect. I will never ever use another recipe again!
1 user found this review helpful
Dec. 18, 2013