Slow Cooker

Slow Cooker Tapioca Pudding is for Dessert.

Slow Cooker Tapioca Pudding takes 10 minutes to prepare.

Slow Cooker Tapioca Pudding takes 345 minutes to cook.

Slow Cooker Tapioca Pudding makes 10 servings.

The ingredients for Slow Cooker Tapioca Pudding are:

1 cup Pearl Tapioca
8 serving Milk Reduced Fat Milk 2% Great Value ( 1 cup serving)
0.5 cup Granulated Sugar
3 large Egg, fresh, whole, raw
1 tsp Vanilla Extract

Here is how you make Slow Cooker Tapioca Pudding:

In slow cooker, stir sugar into milk until dissolved. Stir in tapioca pearls. Set cooker to HIGH. Cook 3-5ours (depending on your cooker) until pearls are soft (firm gelatin consistency). Stir every 45 minutes to an hour. In a medium bowl, beat eggs, stir in vanilla extract. Temper the eggs by slowly whisking in a half-cup of the hot milk mixture, 3 times (total of 1.5 cups). Pour egg mixture into the slow cooker and whisk to blend everything together. Replace lid, continue cooking about 45 minutes. Turn off heat, remove lid and allow to cool about a half-hour. Ladle into bowl or serving dishes and chill. Pudding will thicken as it cools.Serving Size: Makes about 9 1-cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user GREYTMAMA.

The nutritional information for Slow Cooker Tapioca Pudding is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 235.3

• Total Fat: 7.8 g
• Cholesterol: 83.8 mg
• Sodium: 117.5 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 0.1 g
• Protein: 8.3 g