Crock Pot Tapioca

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 111.6
  • Total Fat: 2.7 g
  • Cholesterol: 67.7 mg
  • Sodium: 72.0 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 5.9 g

View full nutritional breakdown of Crock Pot Tapioca calories by ingredient
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Number of Servings: 4


    2 cups milk
    1/2 Splenda
    1/4 small pearl tapioca (not instant)
    1 teaspoon vanilla extract
    1 large egg


1. Coat the slow cooker with a light rubbing of light olive oil.
2. Combine the milk, only cup of the sugar, tapioca, and vanilla in the slow cooker;
3. Stir well with a whisk.
4. Cover and cook on low until the milk is absorbed, the pudding thickened, and most of the tapioca balls are completely transparent. Should take about 1- hours.
5. Separate the egg.
6. Beat the whites with the remaining cup of sugar until soft peaks form.
7. Beat the yolks with a fork to break up any clumps.
8. Spoon a few tablespoons of the hot tapioca into each of the egg mixtures and beat well; pour both egg mixtures into the cooker and stir well with a spoon or spatula to combine.
9. Cover and cook on low for another 30 minutes.
10. Turn off the cooker and let the pudding cool, partially covered for 30 minutes.
11. Serve warm or chilled.

Number of Servings: 4

Recipe submitted by SparkPeople user SHIRLEYC117.

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