Sunday, May 8, 2011

Crock Pot Tapioca


Crock Pot Tapioca Pudding

Ingredients:

2 quarts milk
1 cup small pearl tapioca
1 cup sugar
4 eggs
2 teaspoons vanilla
1 8-10 oz container cool whip

Directions:

 Stir milk, tapioca and sugar together in crock pot.  Cook on high for three hours or until tapioca is clear.
Beat eggs, add vanilla.  Temper eggs by adding in a small amount of tapioca, stir.  Whisk eggs mixture into crock pot, cook 20 more minutes.   Take out of crock pot, let cool and fold in cool whip. 

My variations:
*I hardly ever use small tapioca.  I like the big ones.
*If you want it sweeter, add another 1/2 cup of sugar.  I'm sweet enough.
*Sometimes, I eat it all before it gets to the cool whip stage.  
*It gets kind of "gummy" if you leave out the cool whip altogether, but I like it that way too.

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Brook said... Best Blogger Tips

yum! I LOVE tapioca, and I would probably use the big ones too. Now I just need a crockpot.