Pearl Tapioca Pudding Recipes

Steps:

• Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.

Steps:

• Bring milk to a boil in a double boiler over simmering water.
• Add salt and tapioca to milk.
• Stirring constantly, cook tapioca in double boiler for 1 hour or until tapioca is clear and milk is thickened.
• Beat egg whites with 1/2 cup sugar until firm peaks, set aside.
• Beat yolks with remaining 1/2 cup sugar.
• Temper yolks with some of the hot custard.
• Stir tempered yolks into hot custard, cook over double boiler an additional 15 minutes.
• Stir in vanilla.
• Remove from heat and gently fold in egg whites.
• Pour tapioca into a serving bowl, cover and chill.

Steps:

• In crock-pot combine tapioca (large round kind, no substitutes) and water and soak overnight. Add brown sugar and salt; cover and cook for 12 hours on low.
• Stir gently once in a while. Chill.
• Add walnuts and vanilla.
• Pour in a deep glass dish and cover with sweetened whipped cream.
• This is easy to do in crock-pot and takes no watching.
• Serves 8.
• Recipe may be doubled.
• Variation: Add the juice from 1 can crushed pineapple to the water to make 3 cups.
• Fold in the pineapple before cooling.
• Just before serving, you may wish to add fresh chopped peanuts.