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WW Recipe of the Day: Slow Cooker Tapioca Pudding
Day 100 of my personal Crock Pot Challenge 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 (affiliate link)—I used Bob’s Red Mill brand. I grew up eating tapioca cream and tapioca pudding made from the Instant Tapioca (affiliate link) 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.
Recipe Notes
I adapted the recipe for this slow cooker tapioca pudding from Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes (affiliate link). I made a half batch and used half whole milk and half So-Declicious Coconut Milk beverage.
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 way too much thickening power.
Reheating the tapioca with 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) (affiliate link), so it should work perfectly.
How Many Calories and WW Points in this Slow Cooker Tapioca Pudding?
According to my calculations, each serving has about 154 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
9 SmartPoints (Green plan)
9 SmartPoints (Blue plan)
9 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
If you’ve made this low fat Crock Pot Tapioca Pudding, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Tapioca Pudding
Ingredients
- 4 cups of milk (I used half whole milk and half so-delicious coconut milk beverage)
- 3/4 cup sugar
- 1/3 cup dry small pearl tapioca
- 1/2 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla
Instructions
- Ideal slow cooker size: 1-1/2-Quart.
- 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 1/2 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 1/2 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 9 SmartPoints (Green plan) 9 SmartPoints (Blue plan) 9 SmartPoints (Purple plan) 4 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes! (affiliate link)
When do you add the vanilla?
Hi Laura, you add the vanilla when you add the eggs. (See step #4). Hope this helps. ~Martha
This is perfectly tasty and so easy peasy to make. Great recipe.
great recipe. would like to use large tapioca (fish eyes like we used to call them as a kid) do you have recipe?
I made this last night and it was amazing! I ate a bowl warm, right out of the slow cooker. I had no idea tapioca pudding could be so easy. I’ll have to nake it all the time now! Thanks for the wonderful recipe.
Hi S. Harris. Glad you liked the tapioca. I think it’s amazing too!!
Hi there, great dish. Do you think it would be ok with Soy Milk? Thanks!
I’ve never used soy milk, but have had good luck making tapioca with almond milk. I think it should work.
i like my crock pot. i LOVE my crock pot… but i sure do miss your non-crock pot healthy recipes. 😀
Hi Jackie,
So nice to hear from you! I’m looking forward to getting back to non-crock pot healthy recipes too!! October will be here before we know it 🙂