Tapioca

Tapioca pudding is a classic dessert loved by many, and the good news is that you can make it even more convenient by preparing it in a slow cooker. This recipe yields a delicious custard-flavored tapioca pudding that is creamy, comforting, and sure to satisfy your tapioca cravings.

INGREDIENTS:

• 8 cups (1.9 L) skim milk
• 1 1/4 cups (250 g) sugar
• 1 cup (125 g) tapioca
• 1 cup (120 ml) egg substitute
• 1 teaspoon vanilla extract

PREPARATION:

1. In the slow cooker, combine the skim milk and sugar, stirring until the sugar is dissolved as much as possible.
2. Stir in the tapioca until well incorporated.
3. Cover the slow cooker and cook on high for 3 hours, allowing the tapioca to soften and absorb the flavors.
4. In a small mixing bowl, lightly beat the egg substitute.
5. Stir in the vanilla extract and about 1 cup (235 ml) of the hot milk mixture from the slow cooker. Mix until well combined.
6. Pour the egg mixture into the slow cooker, stirring it in gently.
7. Cover the slow cooker again and continue to cook on high for an additional 20 minutes, allowing the tapioca to thicken and the flavors to meld.
8. Once cooked, transfer the tapioca pudding to a separate container and refrigerate it for several hours until chilled and set.
9. Serve the tapioca pudding chilled, optionally topped with whipped topping for added indulgence.

YIELD:

10 servings

NUTRITIONAL INFORMATION PER SERVING:

• 199 g water
• 255 calories (5% from fat, 17% from protein, 78% from carbs)
• 11 g protein
• 1 g total fat
• 0 g saturated fat
• 0 g monounsaturated fat
• 0 g polyunsaturated fat
• 50 g carbs
• 0 g fiber
• 26 g sugar
• 252 mg phosphorus
• 298 mg calcium
• 1 mg iron
• 161 mg sodium
• 444 mg potassium
• 490 IU vitamin A
• 120 mg ATE vitamin E
• 2 mg vitamin C
• 4 mg cholesterol

Tapioca pudding is a beloved dessert, and this slow cooker recipe provides a convenient way to enjoy its creamy, custard-like goodness. With simple ingredients like skim milk, sugar, tapioca, egg substitute, and vanilla extract, you can create a delicious and satisfying dessert that will please tapioca enthusiasts.

The slow cooker method ensures that the tapioca is cooked to perfection, with a soft and tender texture. The tapioca pearls absorb the flavors of the milk and sugar, resulting in a subtly sweet and comforting taste. The addition of vanilla extract enhances the custard-like flavor profile of the pudding, adding a touch of warmth and aroma.

The use of skim milk in this recipe keeps the pudding light and lower in fat, making it a suitable option for those seeking a healthier dessert choice. The tapioca pearls provide a gentle chewiness that adds a delightful texture to each spoonful.

To enhance the creaminess and richness of the pudding, egg substitute is incorporated. This contributes to the smooth consistency and custard-like texture, making each bite a delight to savor.

Once cooked, the tapioca pudding should be chilled in the refrigerator for several hours, allowing it to set and develop its full flavor. When ready to serve, you can enjoy the pudding as is or add a dollop of whipped topping for an extra touch of indulgence.

In terms of nutrition, this tapioca pudding recipe offers a moderate calorie content, with the majority of calories coming from carbohydrates. It is a good source of protein and provides essential nutrients like phosphorus, calcium, iron, and potassium. Additionally, it contains some vitamin A, vitamin E, and vitamin C, contributing to its overall nutritional profile.

Whether enjoyed as a comforting dessert on its own or as part of a larger spread, this slow cooker tapioca pudding is a delightful treat. Its creamy texture, delicate sweetness, and custard-like flavor make it a versatile dessert suitable for any occasion. Prepare a batch and savor the comfort and nostalgia of this classic dessert made with modern convenience.