Tapioca Pudding

Total Time Prep: 10 min. Cook: 4-1/2 hours

Yield 18 servings

This homemade tapioca pudding is made in a slow cooker, so there's no need to stand and watch the pot as with a traditional recipe.

Ingredients

8 cups 2% milk
1 cup pearl tapioca
1 cup plus 2 tablespoons sugar
1/8 teaspoon salt
4 large eggs, room temperature
1-1/2 teaspoons vanilla extract
Optional: Sliced fresh strawberries and whipped cream

Directions

In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours.
In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla.
If desired, serve with strawberries and whipped cream.

Nutrition Facts

1/2 cup: 149 calories, 3g fat (2g saturated fat), 55mg cholesterol, 86mg sodium, 25g carbohydrate (18g sugars, 0 fiber), 5g protein.

My family loves traditional tapioca, but I don’t always have time to make it. So I came up with this simple recipe that lets us enjoy one of our favorites without all the hands-on time. —Ruth Peters, Bel Air, Maryland

Recipe Creator