Slow Cooker Vanilla Tapioca Pudding

Tapioca pearls are made from the starch extracted from the cassava root, a staple food in many parts of the world.

This is vegetarian and gluten free recipe. Dish can be prepared in 220 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Medium

Slow Cooker Vanilla Tapioca Pudding

Cooking Method: Slow cooking Cuisine: American Courses: Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 180 min Rest Time 30 min Total Time 3 hrs 40 mins

Servings: 6 Calories: 1320

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Tapioca Pearls
• 4 cup Milk
• ¹⁄₂ cup Sugar
• 1 teaspoon Vanilla Extract
• 1 pinch Salt
• 2 large Egg Yolks

Instructions

1. Rinse tapioca pearls and soak them in water for 30 minutes.
2. Drain the soaked tapioca and place it in a slow cooker.
3. Add milk, sugar, vanilla extract, and salt to the slow cooker. Stir well.
4. Cook on low heat for 3 hours, stirring occasionally.
5. In a separate bowl, whisk the egg yolks.
6. Gradually add a small amount of the hot tapioca mixture to the egg yolks, whisking constantly.
7. Pour the egg yolk mixture back into the slow cooker and stir well.
8. Cook for an additional 30 minutes on low heat.
9. Remove from heat and let it rest for 30 minutes.
10. Serve warm or chilled.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 20g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.