Slow Cooker Tapioca Pudding Recipe
A delightfully smooth and creamy dessert prepared effortlessly in a slow cooker, this tapioca pudding blends simple ingredients into a comforting classic.
Ingredients
- ½ cup small tapioca pearls
- 1/8 tsp salt
- 4 cups milk
- ½ cup white sugar
- 1 tsp vanilla essence
- 1 egg lightly beaten
Instructions
- Combine the milk, sugar, tapioca pearls, beaten egg, vanilla essence, and salt directly in the bowl of a slow cooker.
- Set the cooker to low heat and let the mixture cook for approximately 4 hours.
- If convenient, stir the pudding every 30 minutes to encourage a smoother texture and avoid scorching at the bottom.
- Once the mixture has thickened and the pearls are translucent, spoon into serving dishes and enjoy warm or chilled.
Notes
While not essential, stirring every half hour can significantly enhance the creaminess of the pudding and prevent sticking or burning.
Ensure the setting remains on low heat throughout the cooking process to maintain optimal consistency and prevent milk from curdling or scorching.
Ensure the setting remains on low heat throughout the cooking process to maintain optimal consistency and prevent milk from curdling or scorching.