SLOW COOKER VANILLA TAPIOCA PUDDING
Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to pre-soak small tapioca pearls prior to cooking. Serve warm or put in individual containers and keep in fridge.
Provided by Ellen Janet Nestler
Categories Desserts Custards and Pudding Recipes
Time 6h5m
Yield 14
Number Of Ingredients 5
Steps:
- Stir milk, sugar, tapioca, and eggs together in a slow cooker crock.
- Cook on Low, stirring once per hour, for 6 hours. Stir vanilla into the pudding.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 35.1 g, Cholesterol 67.1 mg, Fat 6 g, Fiber 0.1 g, Protein 6.3 g, SaturatedFat 3 g, Sodium 75.9 mg, Sugar 25.8 g
CLASSIC TAPIOCA PUDDING
A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.
Provided by Nicole
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g
MOCK TAPIOCA PUDDING
Make and share this Mock Tapioca Pudding recipe from Food.com.
Provided by Donna M.
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, with electric mixer at high speed, beat egg white until soft peaks form.
- Gradually beat in 2 tablespoons of the sugar, and beat until stiff peaks form.
- Cover and set aside.
- In a medium saucepan, mix together milk, 2 tablespoons of the sugar and egg yolk.
- Heat to a rapid boil, while stirring constantly.
- Slowly sprinkle in cereal, while continuing to stir briskly.
- Return to a boil.
- Reduce heat and simmer for 8 minutes or until thickened, stirring occasionally.
- Transfer beaten egg whites to a medium size mixing bowl.
- Slowly pour hot mixture over egg whites, while stirring with a whisk.
- Stir in vanilla.
- Spoon pudding into 4 dessert dishes.
- Chill until serving time.
- Garnish with whipped topping and cherries if desired.
Nutrition Facts : Calories 187.4, Fat 5.8, SaturatedFat 3.2, Cholesterol 63.6, Sodium 78.5, Carbohydrate 26.7, Fiber 0.4, Sugar 12.7, Protein 6.7
MOCHA TAPIOCA PUDDING
Make and share this Mocha Tapioca Pudding recipe from Food.com.
Provided by Mercy
Categories Dessert
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the sugar, tapioca and salt in a saucepan; stir in the milk and egg.
- Let stand 5 minutes.
- Add chocolate and coffee granules.
- Cook over medium heat, while stirring, until the mixture comes to a full boil and chocolate is well blended (about 15 minutes).
- Remove from heat and stir in the vanilla extract.
- Cool for 20 minutes; stir.
- Chill until ready to serve.
- Serve with whipped cream.
Nutrition Facts : Calories 228.4, Fat 8.4, SaturatedFat 5, Cholesterol 42.1, Sodium 101.8, Carbohydrate 35.8, Fiber 1.2, Sugar 25.3, Protein 5.4
TAPIOCA PUDDING
Steps:
- Grease mold well and let it chill in refrigerator.
- Combine milk, cream, vanilla, tapioca and currants in saucepan and bring to boil. Turn down heat and simmer for 6 to 7 minutes while stirring constantly with wooden spoon. Remove from heat and set aside.
- Combine sugar, egg yolks, gelatin and orange peel in bowl and whisk rapidly until light and lemon colored.
- Pour 1/2 cup of tapioca mixture into egg yolk mixture; stir well.
- Pour egg yolk mixture into saucepan. Bring to boil and cook for 1 minute. Let cool until warm enough to touch. Remove vanilla bean.
- Pour pudding mixture into chilled mold and let it cool several hours. Before demolding, run mold under warm water.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 11 grams, Sodium 46 milligrams, Sugar 17 grams
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