Slow Cooker Mango Tapioca Pudding Recipe2018-07-12
- Yield : 9 glasses
- Servings : 9
- Prep Time : 10m
- Cook Time : 2:30 h
- Ready In : 2:40 h
Slow cooker mango tapioca pudding recipe. Tapioca, pineapples, sugar, and coconut milk cooked in a slow cooker and served with fresh mango and toasted coconut flakes. This excellent dessert recipe adapted from https://www.chowhound.com
Do you like to cook puddings in a slow cooker? If so, you may also like Spice Pudding Cake:
Slow Cooker Spice Pudding Cake Recipe
This is fabulous, moist pudding-style cake! Serve it warm with ice cream.
Makes 12 servings
Ingredients: 18¼ oz (548 ml) spice cake mix, 1 oz (30 g) package instant butterscotch pudding, 1 cup (250 ml) low-fat sour cream, 1 cup 9250 ml) water, 3/4 cup (180 ml) canola oil, 1 large egg, beaten, 8 oz (240 ml) crushed pineapples, undrained
Instructions: Grease slow cooker with nonstick cooking cooing spray. In a large mixing bowl, combine cake mix, butterscotch pudding, sour cream, water, canola oil, beaten egg, and crushed pineapples. Beat, using an immersion blender at medium speed until combined, for about 2 minutes.
Pour pudding mixture into slow cooker. Cover slow cooker and cook on low-heat setting for 5-6 hours. The pudding cake will rise almost to the top of the slow cooker.
Turn off slow cooker and open the lid. carefully remove baked cake from the cooker and transfer to a cooling rack. Cool for 10-15 minutes. Transfer to a serving plate. serve with vanilla ice cream.
Slow Cooker Carrot Pudding Recipe:
Make recipe as above, submitting carrot cake mix for the spice cake mix and instant vanilla pudding for the butterscotch pudding.
Slow Cooker Triple Chocolate Pudding Cake Recipe:
Make recipe as above, replacing chocolate fudge cake mix for the spice cake mix and instant chocolate pudding for the butterscotch pudding, omit pineapples. Cover slow cooker and cook on low-heat setting for 3-4 hours. serve the pudding warm with chocolate syrup or hot fudge sauce.
Slow Cooker Mango Tapioca Pudding Recipe
- 1 tablespoon coconut oil
- 14 oz (420 ml) can coconut milk
- 3/4 cup granulated sugar
- 1/2 cup tapioca
- 1 large egg, beaten
- 1 cup chopped fresh pineapple
- To garnish:
- ! ripe mango, peeled, peeted and diced
- 1/2 cup flaked sweeted coconut, toasted
Grease a slow cooker with the coconut oil. Pour in the coconut milk, then add sugar and tapioca. Stir well to combine.
Cover slow cooker and cook on lwo-heat setting for 1½ hours. (if tapioca is not ready, cook for additional 30 minutes).
In a small bowl, combine 1 tablespoon of cooked tapioca and beaten egg. Whisk well, then return the mixture to the slow cooker. Cover cooker and cook at low-heat setting for further 30 minutes.
Turn off slow cooker and open the lid. Stir in chopped pineapple. Cover slow cooker and allow to stay for 30 minutes.
Top with diced mango and toasted coconut flakes. Serve cold.
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This information is per serving.