That crazy looking gelatinous mass in the round tin is actually a delicious serving of chocolate tapioca pudding with homemade strawberry chia jam on top. After making traditional tapioca last week, which involved separating eggs, whisking, stirring, stirring, more stirring, beating and folding, I decided to try making tapioca pudding in the crock pot. I made e a super simple vegan tapioca pudding, so I wouldn’t have to worry about eggs curdling and all that. I am happy to report that it’s SO EASY to make a big batch of delicious tapioca pudding in a slow cooker.
Crock Pot Chocolate Tapioca Pudding
- 8 cups milk (I used almond milk)
- 1 cup tapioca pearls
- 1 cup sugar
- 4 tablespoons cocoa powder
- 1 tablespoon vanilla extract
Add all ingredients to the crock pot, except the vanilla extract. Cook on high for 2–3 hours. After about an hour, stir the pudding to make sure that the tapioca isn’t all lumping together. Then stir occasionally until the tapioca pearls turn translucent. The pudding will look a little runny at this point, but it will thicken up substantially as it cools. Once the pudding is cooled down to room temperature, stir in the vanilla extract and refrigerate. This makes a pretty big batch: tapioca pudding for a crowd!