Slow Cooker Vanilla Tapioca Pudding

By Kathy_Hester

A very simple yet elegant pudding that really does burst in your mouth! This recipe feeds a crowd so it’s a perfect no fuss dessert for your next party. (Note: the picture is just of raw tapioca not the cooked pudding.)

Ingredients

• 1 cup small tapioca pearls
• 8 cups unsweetened non-dairy milk (plain or vanilla)
• 1 tablespoon vanilla extract
• 1 cup sugar (or your favorite sweetener to taste, it will probably need less than 1 cup of agave nectar for instance)

Preparation

Step 1

In a 4 quart slow cooker add the tapioca, non-dairy milk and vanilla and cook on high for 2 hours.

When the pudding’s time is up it will appear very soupy. Don’t let this worry you, it will set up a bit as it cools and even more once you put it in the fridge.

Stir in the sugar and refrigerate for a few hours. I like to make this the night before so all I have to do is dish it out after dinner.