I didn’t grow up with tapioca pudding, but after my first bite I was hooked for life. There’s something mysterious about a pudding that has so much texture. Plus, like all puddings, the flavor variations are endless.
I love making tapioca pudding in the slow cooker because you don’t have to soak the tapioca pearls before cooking. Another bonus is that you don’t have to constantly stir it. Just come home from work, throw in the pudding and make dinner and put the pudding away in the fridge before you go to bed. That way it’s ready for your party is the next day!
This recipe makes a large amount of tapioca so it’s great for a crowd, but you can cut the ingredients in half for an any day treat.
One thing you need to know is that it will not set up in the slow cooker, but in the fridge. So remember that when the cooking time is up and it’s really soupy. It will seem like it could never turn into pudding. I promise it will be thick the next day. It’s such a big transition you’ll feel like you were visited by the tapioca fairies.
If you have enough room in your fridge you can even ladle out the warm pudding into individual serving glasses or bowls. That makes it an even more elegant treat!
Here are a few tapioca factoids that you can spring on unsuspecting guests at your party:
- Tapioca is actually made from the starch of a cassava root.
- It is a major ingredient in Daiya, one of my favorite vegan cheeses.
- Large brown tapioca pearls are in bubble tea.
- The small white pearls are used in puddings.
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