Cooking the classic tapioca in the slow cooker is an easy way to prepare it. Stirring once per house ensures the tapioca stays mixed in with the liquid. The pudding does not fully set until completely chilled in the refrigerator after the cooking is complete.
Toppings(optional): dried unsweetened coconut, crushed ginger snap cookies, chopped pecans, mini chocolate chips, raisins (soaked in rum even better), mint sprig
Instructions
Lightly spray the insert of the slow cooker. Add all the ingredients into the slow cooker and whisk together.
Cook on LOW for 3 to 3 1/2 hours until tapioca pearls become larger and transparent, and the liquid has thickened (it will not fully set until it is chilled). Stir once an hour to keep tapioca mixed in with the liquid.
Remove tapioca and chill in the refrigerator to fully set.