Take the fuss out of a classic dessert by using your slow cooker for this Orange Tapioca Pudding.
I haven’t had tapioca pudding in decades but the recent bubble tea trend has me yearning for it once again.
As a child of the 70’s, tapioca was a dessert staple in my house – I’m sure we had it at least once a month. The recipe was no fuss – cooked on the stove with milk, sugar and vanilla – but it did take time.
So, when I recently stumbled across a slow cooker tapioca pudding recipe, I was determined to make it again after all these years. (Side note: my slow cooker is usually gathering dust in the basement but I’ve resolved to try to use it more this year.)
I figured I do a citrus flavor since winter is citrus season. I swear my body just naturally gravitates to the oranges, lemons, limes and grapefruits on display at the grocery store this time year.
Just like with vegetables, roasting fruit brings out deeper, sweet flavor and is a delicious way to make any dessert a bit healthier. I feel in love with roasted oranges back when I made this Roasted Orange and Asparagus Grilled Romaine Salad.
For this recipe, I used Cara Cara oranges, which are a type of navel orange with bright red-orange flesh, a sweet, slightly tangy flavor and no seeds. I cut them into small wedges, roasted them and then chopped them up to add to the pudding at the end of the cooking time.
You don’t have to stop with roasted oranges. Pears, apples and grapes are all divine when roasted and can be swapped in for the oranges in this recipe. And I’m already dreaming of summertime when I can roast up some peaches, plums or apricots for my new nostalgic dessert of tapioca.
Take the fuss out of a classic dessert by using your slow cooker for this Orange Tapioca Pudding via @tspbasil Tweet this
Slow Cooker Orange Tapioca Pudding
makes 6 servings
- 3 cups reduced-fat milk
- ½ cup small pearl tapioca
- ½ cup sugar
- 1 teaspoon vanilla extract
- 3 medium oranges
- Coat slow cooker with cooking spray. Add milk, tapioca, sugar and vanilla. Zest one orange (save flesh for the pudding) and add to the slow cooker. Stir all ingredients together. Cover and cook on LOW for 2 hours.
- While tapioca is cooking, preheat oven to 400 degrees Fahrenheit. Slice the oranges into wedges (8 wedges per orange.) Place, skin side donw, on a baking tray coated with cooking spray. Roast for 20 – 25 minutes until skins start to look burnt. Remove from oven and let cool. Cut off skins and discard. Chop up orange flesh.
- After 2 hours, whisk in orange flesh (tapioca mix will still be thin.) Cover and cook on LOW for another 30 minutes. Turn off slow cooker and let sit (covered) for 20-30 minutes before serving to allow pudding to thicken.