• 2 quarts 2% milk
  • 1 c sugar
  • 1 c small pearl tapioca (not instant)
  • 3 large eggs
  • 1 tsp almond extract
  • 1 T cocoa powder (unsweetened)

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Slow Cooker Chocolate Tapioca Pudding will satisfy just about anyone, but the kiddo’s will love, love, love it!

  1. Combine the milk, sugar and tapioca in a 4 quart slow cooker. Stir well to mix.
  2. Cover. Cook on High for two to three hours. (mix will be soupy).
  3. Whisk together the eggs, almond extract, and cocoa powder in a large bowl.
  4. Remove 1/2 cup of the hot tapioca/milk mix from the crockpot, and stir into the eggs, whisking all the time.
  5. Add another 1/2 cup of the hot mix, whisk thoroughly, and then another 1/2 cup. This is important for the consistency of the eggs.
  6. Pour the egg mixture into the slow cooker and stir very thoroughly to combine.
  7. Cover. Cook on High for 30 minutes to one hour, or until the tapioca has begun to swell and thicken.
  8. Turn off the slow cooker and remove the lid.  Let it stand for an hour to thicken further.
  9. Remove from slow cooker and place in a large bowl.  Cover with plastic setting directly on top of the tapioca (to prevent a skin from forming), and chill.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



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