Tapioca, Crock Pot Style- minimal stirring

Let me tell you what I have been doing. Going to the gym, sewing, taking classes, running errands, letting the dog in and out, in and out, etc. and of course my kids. Lots 'o' homework. We added to her homework list. Yeah, I know, we are just cruel like that (subject for another post). Really nothing more than anyone else's busy-ness. I apologize, my blog has not been a top priority this week.


Do not adjust your screen, that really is green tapioca... on purpose.  I bought it at a local, large, Asian warehouse.  Little lime green colored tapioca pearls.  I am so drawn to that color that I had to buy them.  I cooked it up in the crock pot this time.

If you ever cooked tapioca, you know that one of the first important steps is to soak the tapioca in milk.

Crock Pot Tapioca

2 cups milk
1/2 cup sugar
1/4 cup small pearl tapioca, not instant
1 teaspoon vanilla extract
1 large egg

Coat the slow cooker with nonstick cooking spray.  Combine milk, sugar, tapioca and vanilla in the cooker  Stir with a whisk.  Cover and cook on low until the milk is absorbed and the pudding is thickened.

In a small cup beat eggs.  Stir a small amount of hot tapioca into the egg to temper it.  Add a bit more and then stir the egg into the tapioca.  Cook for another 30 minutes.  Turn off the machine and let the pudding cool partially covered for about 30 minutes.

Woof!