I’ve always been fond of those little pearls of joy that dance across your tongue when you take a bite of tapioca pudding. It’s a dessert that’s stood the test of time, tracing back to a time when our grandmas and their grandmas whipped up this sweet treat using the starch from the cassava root. Tapioca pudding is a heartwarming choice not only for its simplicity but also for its comforting, creamy texture that’s like a hug in a bowl. It’s perfect for those busy days when you want to make something special for your loved ones but need to tend to a million other little things. That’s why this 4-Ingredient Slow Cooker Tapioca Pudding is a gem of a recipe—it practically makes itself while you go about your day.
Nothing complements a warm bowl of tapioca pudding quite like a dollop of fresh whipped cream on top or a sprinkle of cinnamon for a cozy spice touch. If you’re looking for a little contrast, serve it alongside tangy berries or a slice of hearty, rustic bread. It’s just scrumptious after a comforting dinner or as a treat to look forward to after school.
4-Ingredient Slow Cooker Tapioca Pudding
Servings: 6
Ingredients
– 1/2 cup small pearl tapioca (not instant)
– 4 cups of whole milk (or you can substitute with 2% milk if you prefer)
– 1/2 cup granulated sugar
– 2 large eggs, lightly beaten
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My family just couldn’t get enough of it! Next time, I’m making twice as much!
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