Slow Cooker Coconut Milk Tapioca Pudding – a delicious recipe with Tapioca, Water, Coconut Milk, Salt, Egg, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place tapioca in a medium mixing bowl along with the water. Cover with plastic wrap and let it stand overnight.
2
Drain water from tapioca. Place the tapioca into a slow cooker along with the milk and salt. Cook on high for 2 hours, stirring occasionally.
3
Then, in a small bowl, whisk together the egg yolk and sugar. Temper the eggs by drizzling small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the vanilla and stir to combine. Put the lid on.
4
Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled. Spoon into mason jars, top with raspberries and whipped cream. Enjoy with vanilla wafers!
134
kcal
Calories
4
g
Fat
20
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cups Large Tapioca Pearls, 2 cups Cold Water, 2-1/2 cups Coconut Milk, 1/2 teaspoons Sea Salt, and more.
Yes, Slow Cooker Coconut Milk Tapioca Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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