4cupsof milk (I used half whole milk and half so-delicious coconut milk beverage)
⅓cupdry small pearl tapioca
Ideal slow cooker size: 1-½-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 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.
Serving size: ½ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.9*SmartPoints (Green plan)9*SmartPoints (Blue plan)9*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Slow Cooker Tapioca Pudding
Amount Per Serving (1 /2 cup)
Calories 154Calories from Fat 27
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/slow-cooker-tapioca-pudding/