Zutaten für Chocolate Almond Tapioca Pudding Slow Cooker
- 3 cups 1% low-fat milk
- ½ cup granulated sugar
- 1 cup small pearl tapioca
- Eggs
- ½ teaspoon almond extract
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- ½ cup chopped almonds
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Zubereitung von Chocolate Almond Tapioca Pudding Slow Cooker
- Combine tapioca pearls, milk, sugar, cocoa powder, salt, and almond extract in your 3-quart slow cooker.
- Stir well to ensure all ingredients are fully incorporated and no lumps remain.
- Cook on low for 250 minutes, or until the tapioca pearls are completely cooked and translucent. Stir gently halfway through to prevent sticking.
- Remove the slow cooker from the heat and let the pudding cool slightly in the cooker.
- Stir in the melted butter and vanilla extract.
- Once cooled to room temperature, stir in the chopped almonds.
- Cover the slow cooker and refrigerate for at least 4 hours, or preferably overnight, to allow the pudding to fully set and the flavors to meld.
- Serve chilled. Garnish with extra almonds or a sprinkle of cocoa powder for an elegant touch.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
128g
Fat
10g
Carbs
16g
