Try this Crockpot Tapioca Pudding recipe, or contribute your own.
Suggest a better descriptionSource: Karen sent me her version, but originally from gen
Combine milk, sugar and tapioca pearls in crock pot. Stir, cover and cook on high for 3 1/2 hours, or until soft but runny.
Mix eggs and vanilla in separate bowl. To avoid eggs cooking in mixture, temper approx 2 cups tapioca from crock pot slowly into bowl with eggs, mixing as you add.
Once tempered, pour back into slow cooker and whisk.
Cover and cook on high another 45 mins, or until pudding like in consistency.
Turn off cooker and set 1 hour to cool. Add cool whip.
Can serve warm with cinnamon and nutmeg sprinkled, or refrigerate to serve cold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 180 | ||
Calories from Fat: 50 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 17.6mg | 5 % | |
Sodium 7083.5mg | 244 % | |
Potassium 294.7mg | 8 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 25.6g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 180
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