Chocolate Almond Tapioca Pudding (Slow Cooker)

"This recipe is from Stephanie of "A Year of Slow Cookin" fame. She used her crockpot everyday in 2008, eventually published a couple of cookbooks. This was a very delicious dessert. I made it in my 3 qt slow cooker. See Notes in recipe for comments. Cooking time does not include chilling."
 
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Ready In:
4hrs 10mins
Ingredients:
6
Serves:
8-10
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ingredients

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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.

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Reviews

  1. 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!
     
  2. Really enjoyed this. I used only 3/4 cup of sugar and that seemed to work out well. I think more would lessened the flavor. The chocolate/almond flavor worked out very nicely too. All of enjoyed . Great for the slow cooker. Made for Rookie Tag.
     
  3. Very nice tasting pudding, this! I have a definite sweet tooth so used the full complement of sugar & had not problem with the pudding thickening properly! I do enjoy tapioca puddings & really liked the almond & chocolate combo! [Made & reviewed in Newest Zaar]
     
  4. 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 :)
     
  5. I made this last night (2/9/13) and used 2 t almond extract and 2 t cocoa powder. I sampled it today and could taste neither one. This definitely needs to have at least 1/3 to 1/2 cup cocoa powder, maybe more.
     
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RECIPE SUBMITTED BY

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!
 
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