Coconut Tapioca Pudding Rice Cooker Recipes

RICE COOKER RICE PUDDING

Steps:

• Place 5 1/2 cups skim milk, rice, sugar, and cinnamon in a rice cooker; stir to combine. Cover and cook for one cycle in rice cooker until rice is tender and creamy, 20 minutes. Stir in the remaining 2 1/2 cup milk. Allow to cool before serving.

SLOW COOKER COCONUT TAPIOCA PUDDING WITH MANGO RECIPE

Steps:

• Coat the inside of your slow cooker crock with the coconut oil. Pour in the coconut milk, add the sugar and tapioca, and stir with a whisk to combine. Cook on low for 1 1/2 hours and take a look: You'll know the tapioca is ready when the pearls have become transparent (the pudding will still be quite thin). Cook an additional 30 minutes if necessary.
• Add 1/2 cup of the warm tapioca mixture to the beaten egg in a small bowl, whisking constantly. Stir the egg mixture back into the tapioca pudding and cook on low for 30 minutes.
• Stir in the pineapple and cover. Turn off the slow cooker and let the pudding sit in the crock for 30 minutes. Serve warm, or refrigerate and serve it cold. Either way, top each serving with diced mango and toasted coconut.

COCONUT TAPIOCA PUDDING (RICE COOKER)

Steps:

• Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.
• Open the cover and stir briefly every 20 minutes, then close cover.
• At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.
• Let cool. Serve warm, or refrigerate covered with plastic wrap.
• Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.

3-INGREDIENT COCONUT TAPIOCA PUDDING (EGG FREE)

Steps:

• In a small pot, bring coconut cream to a boil.
• Stir in tapioca pearls, sugar and salt if desired.
• Bring to a boil again, then turn off heat. Let stand for 10 minutes, stirring occasionally.
• Serve warm or chilled, with or without toppings.

COCONUT TAPIOCA (VEGAN)

Steps:

• Place tapioca and coconut milk in a medium saucepan and let soak for 30 minutes.
• Add sugar and salt to the tapioca mixture, and heat over medium heat until it reaches a simmer. Reduce heat to low and let simmer very gently for 15 minutes until tapioca pearls are transparent and the mixture has thickened. Be sure to stir frequently so that the tapioca doesn't stick to the bottom. Once done, remove from heat and stir in vanilla.
• Pour into cups and place in the refrigerator until completely chilled, at least 3 hours. The pudding will thicken after refrigeration.
• Serve with sliced fresh fruit/fruit puree and coconut chips if desired.
• Tapioca is best the same day it's made, but will keep for up to 3 days in the fridge.

RICE COOKER RECIPE - TAPIOCA PUDDING

Steps:

• Place the tapioca in the rice cooker bowl. In a 4-cup measuring cup or small bowl, whisk together the milk, egg, sugar, and salt. Pour the milk mixture over the tapioca; stir to combine. Close the cover and set for the Porridge cycle.2. When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in the vanilla. Pour the pud ding into a large bowl or individual dessert dishes. Let cool. Serve warm, if desired, or refrigerate, covered with plastic wrap.

COCONUT TAPIOCA PUDDING

Steps:

• Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.
• Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

RICE COOKER TAPIOCA PUDDING

Steps:

• Place the tapioca in the rice cooker bowl.
• In a 4-cup measuring cup or small bowl, whisk together the milk, egg, sugar, and salt.
• Pour the milk mixture over the tapioca; stir to combine.
• Close the cover and set for the Porridge cycle or approxiamately 20 minutes.
• When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in the vanilla.
• Pour the pudding into a large bowl or individual dessert dishes.
• Let cool.
• Serve warm, if desired, or refrigerate, covered with plastic wrap.

SLOW COOKER VANILLA TAPIOCA PUDDING

Steps:

• Stir milk, sugar, tapioca, and eggs together in a slow cooker crock.
• Cook on Low, stirring once per hour, for 6 hours. Stir vanilla into the pudding.