Crock-Pot Tapioca Pudding


  • 2 cups milk, lowfat is fine
  • 1/2 cup sugar
  • 1/4 cup small pearl tapioca (not instant)
  • 1 teaspoon vanilla extract
  • one large egg
  • fresh or canned fruit or whipped cream for serving


Coat the slow cooker with butter flavored nonstick cooking spray.

Combine the milk, sugar, tapioca and vanilla in the cooker; stir well with a whisk. Cover and cook on LOW until the milk is absorbed, the pudding thickened, and most of the tapioca balls are completely transparent, about 1 1/2 hours. Some of them will still have a white dot at their centers; that is okay. While cooking, the milk will be gently bubbling.

Beat the egg in a small cup or bowl. Stir the tapioca thoroughly to break up any clumps. Spoon a few tablespoons of the hot tapioca into the egg and beat well; pour the mixture into the crock and stir well with a spoon or spatula to combine. Cover and cook on LOW for another 30 min.

Turn off the cooker and let the pudding cool, partially covered, for 30 min. Serve warm OR pour into individual bowls, cover, and chill. Serve plain or with fruit or whipped cream on top.

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