Chocolate Almond Tapioca Pudding (Slow Cooker)
- Ready In:
- 4hrs 10mins
- Ingredients:
- 6
- Serves:
-
8-10
ingredients
- 2 quarts 1% low-fat milk
- 3⁄4 - 1 1⁄2 cup sugar
- 1 cup small pearl tapioca, not instant
- 3 large eggs
- 1 teaspoon almond extract
- 1 tablespoon cocoa powder
directions
- Use a 4 qt slow cooker. Combine the milk, sugar and tapioca in the insert. Stir well to mix.
- Cover and cook on High for two to three hours. It will still be soupy at this point.
- In a medium or large mixing bowl, whisk together the eggs, almond extract, and cocoa powder.
- Remove 1/2 cup of the hot tapioca/milk mix from the crockpot, and stir into the eggs, whisking all the time. A standard ladle is 1/2 cup. Add another 1/2 cup of the hot mix, whisk thoroughly, and then another 1/2 cup. This tempers the eggs, so that they don't turn into scrambled eggs.
- Pour the egg mixture into the slow cooker and stir very thoroughly to combine.
- Cover and cook on High for 30 minutes to one hour, or until the tapioca has begun to swell and thicken.
- Turn off the slow cooker, remove the lid and let this stand an hour to thicken further. Remove to a large bowl, cover with plastic pushing the plastic against the tapioca (to prevent a skin from forming), and chill.
- Note1: I used seed tapioca, about the size of sesame seeds. I will try this using a couple of tablespoons less, to get a slightly looser consistency, although it was just fine the way it was.
- Note2: I used 2% milk, as that was what I had. I also used only 3/4 cup sugar - the original recipe calls for 1 1/2 cups, and that would have been much too sweet for me. I might double the amount of cocoa powder next time.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I followed this method for making a pot of tapioca for my husband. I omitted the chocolate and used vanilla flavoring rather than almond. (My husband said, "I'm a traditionalist, leave it alone.") The texture of it was just what he was looking for and I loved not having to stand at the stove and stir. Thanks!
-
This was a great flavor combination but I think the portions were a little off. I made half the recipe and used 2 eggs, 1/2 cup sugar and the 1 tablespoon of cocoa powder and found that I would have increased the cocoa powder and the sugar as it really wasn't very sweet. It was a little on the "goopy" side too and not sure why.............Made for PRMR :)
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!