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Slow Cooker Vanilla Tapioca Pudding PRINT
- YIELD: 12 servings
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- PREP TIME: 5 min
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- COOK TIME: 120 min
A very simple yet elegant pudding that really does burst in your mouth! This recipe feeds a crowd so it’s a perfect no fuss dessert for your next party. (Note: the picture is just of raw tapioca not the cooked pudding.)
Ingredients
| 1 | cup small tapioca pearls |
| 8 | cups unsweetened non-dairy milk (plain or vanilla) |
| 1 | tablespoon vanilla extract |
| 1 | cup sugar (or your favorite sweetener to taste - it will probably need less than 1 cup of agave nectar for instance) |
Directions
In a 4 quart slow cooker add the tapioca, non-dairy milk and vanilla and cook on high for 2 hours.
When the pudding’s time is up it will appear very soupy. Don’t let this worry you it will set up a bit as it cools and even more once you put it in the fridge.
Stir in the sugar and refrigerate for a few hours. I like to make this the night before so all I have to do is dish it out after dinner.
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