Thursday, November 30, 2017

Slow cooker Tapocia pudding

 

 




Slow Cooker Light Almond Milk Tapioca Pudding {dairy-free}

One would never guess this effortless recipe for classic Tapioca Pudding did not require you to slave over a hot stove! Prepared in the slow cooker, it requires little attention and turns out like our favorite comfort food desert should! Make lighter with non-dairy light Almond Milk, it's as creamy as ever with less calories too. For those who desire more pudding than tapioca, 4 cups of milk may be used instead of 3 1/2

 

Ingredients

  • ½ cup Granulated Sugar
  • 3 ½ cups Light Almond Milk (to make pudding even creamier, 4 cups may be used)
  • ½ cup small Tapioca Pearls
  • 2 eggs , room temperature; lightly beaten
  • 1 teaspoon Vanilla

  1. Lightly spray the insert of the slow cooker. Add the sugar, almond milk and tapioca pearls, whisk together.
  2. Cook on Low for 3 hours or until tapioca pearls are transparent. Stir once and hour to keep tapioca mixed in with the liquid.
  3. Place the lightly beaten eggs and the vanilla extract into a medium mixing bowl. Remove 1 cup of the tapioca mixture from the slow cooker and add ½ cup to the eggs; whisk briskly to mix together. Add the remaining ½ cup and whisk again. Add the mixture back into the slow cooker to cook 30 additional minutes. Note: if eggs are added directly to the slow cooker mixture they will scramble.
  4. Remove tapioca and chill to fully set.

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awww come on how easy is this and what  a GREAT IDEA plus who doesnt like to be organized