• Crock Pot Tapioca Pudding


    Growing up, my dad really liked tapioca pudding and I could never understand why he enjoyed eating eyeballs. They looks gooey and slimey and smelled like playdough.  I also remember seeing vats of it at chinese buffet restaurants and was again reminded of things like eyeballs and fish eggs.

    Then I discovered that with a little love, it could actually be a delicious treat. The addition of vanilla and cinnamon make this more of a dessert, but I wouldn’t be opposed to eating it for breakfast. As an additional note—tapioca pearls are also a great way to thicken up desserts, stews and sauces, but use the small pearls in those instances.

    Try serving this dish with vanilla wafers or a few little chocolate cookies that might be “thin” and “minty”. If you eat it warm, you might also like it with some pound cake and fresh fruit.

    4 cups milk

    1/2 c. sugar

    1/2 c. tapioca

    2 eggs, lightly beaten

    1 t. vanilla

    1/2 t. cinnamon

    pinch nutmeg

    Mix everything together in the crock pot and then cook on low for 4 hours or on high for about 2 hours. Can be served warm or cold.

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One Responseso far.

  1. Deb Turcio says:

    “Cookies that are ‘thin’ and ‘minty'”??? Why, whatever could you be referring to?
    Do they come in a green box sold by young girls in uniform?
    Great blog- love the ‘eyeball’ pudding, especially when vanilla flavored.
    (I graduated with your husband and saw his link on fb)
    I am so gonna drag out my crockpot again, something I’ve been meaning to do for awhile.

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