(Weight Watchers Friendly Crock Pot Cooking Day 100 – Slow Cooker Tapioca Pudding)
Day 100 and all I can say is, “What was I thinking???”
And I’m really wondering if I have what it takes to make it 265 more days.
I guess time will tell.
If you are the least bit curious, here’s a list of the crockpot recipes I’ve made so far.
And I’m marking the day with what I think is one of the yummiest recipes I’ve made so far: slow cooker tapioca pudding.
Rod, Mom and I are all in agreement on this one!
Easy, creamy and incredibly delicious, I am already counting the days till I can make this slow cooker tapioca pudding again.
Or maybe I should try a chocolate variation?
It’s a good thing I’m in maintenance because I could not have this creamy comforting dessert around if I were trying to lose weight!
This was my first time working with Small Pearl Tapioca. (I used Bob’s Red Mill brand.) I grew up eating tapioca cream and tapioca pudding made from the Instant Tapioca you find in most grocery stores. (I’ve never been a fan of the pre-made stuff you get in those little plastic cups.)
Slow cooker tapioca pudding is really easy to make. You don’t need to pre-soak the pearls or babysit it on the stove-top, stirring constantly, to avoid scorching. (Something I’ve never been very good at.)
The Skinny on Slow Cooker Tapioca Pudding
I adapted the recipe for this slow cooker tapioca pudding from Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes! I made a half batch and used half whole milk and half So-Declicious coconut milk.
Unfortunately, by the time it had cooled, my pudding was way too thick and rubbery. I think my fresh bag of Bob’s Red Mill Small Pearl Tapioca had too much thickening power.
Reheating the tapioca and additional milk on the stove until thin and creamy gave it the right consistency.
I have adjusted the recipe, decreasing the amount of tapioca (to match the ratios suggested in my old Betty Crocker’s New Picture Cook Book (1963) , so it should work perfectly.
Each serving has 154 calories and *4 Weight Watchers Points Plus.
- 4 cups of milk (I used half whole milk and half so-delicious coconut milk beverage)
- ¾ cup sugar
- ⅓ cup dry small pearl tapioca
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla
- I used my 1-1/2 Quart slow cooker.
- Combine the milk, sugar, tapioca and salt in your slow cooker, stirring well.
- Cover and cook on HIGH for 2 to 3 hours, stirring every once in a while. (The tapioca should be soft but not very thick.)
- In a small mix bowl, beat the eggs slightly. Stir about ½ cup of the hot tapioca mixture and the vanilla into the eggs. (You are tempering the eggs so they don't scramble when you add them into the hot pudding.) Then stir in another ½ cup, mixing well.
- Stir the egg mixture back into the slow cooker.
- Cover and cook on HIGH for 20 more minutes.
- Transfer the pudding to a bowl (it should be thickened but still thin. Don't worry it thickens more as it chills.) Cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place it in the refrigerator until thoroughly chilled.
Source: Adapted from Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!
*PointsPlus® for slow cooker tapioca pudding calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
If you liked slow cooker tapioca pudding you might also like:
Here’s what I used to make this yummy slow cooker tapioca pudding!