Y’all, let me tell you about a delightful treat that will take you down memory lane: Slow Cooker Tapioca Pudding! It’s creamy, dreamy, and perfect for any occasion. This recipe is easy to whip up, and the slow cooker does all the hard work for you. So grab your ingredients, and let’s get this party started!
Slow Cooker Tapioca Pudding
Picture this: a bowl of thick, luscious pudding that’s just begging to be savored, topped with some fresh fruit or a sprinkle of cinnamon. This vegan and paleo-friendly rendition of tapioca pudding keeps all the classic flavors while meeting those dietary needs. Let’s dig into what you need:
Ingredients
- 1/2 cup of small tapioca pearls
- 4 cups of almond milk (or any plant-based milk of your choice)
- 1 cup of coconut sugar (or sweetener of choice)
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- Fresh fruit for topping (like bananas or strawberries, if you like)
Instructions
- First off, rinse those tapioca pearls in cold water for about 15 minutes. This helps to get rid of any excess starch.
- Then, in your slow cooker, combine the rinsed tapioca pearls and the almond milk. Give it a good stir!
- Add in the coconut sugar, vanilla extract, and salt. Mix that all together nicely.
- Cover and cook on low for about 4 to 5 hours, stirring occasionally. You want that pudding to thicken up, so keep an eye on it!
- After it’s good and thick, turn off the heat and allow it to cool slightly. It will continue thickening as it cools.
- Serve it warm or chilled, topped with your favorite fresh fruits, and enjoy every spoonful of this delicious comfort food!
You won’t believe how easy this is and how much flavor it packs. Tapioca pudding is a classic, and this version lets you have all the nostalgia without any guilt. So next time you need something sweet, you know what to do!