Roasted oranges make this dessert scrumptious and your sluggish cooker makes it tremendous simple to whip up!
Take the fuss out of a traditional dessert through the use of your sluggish cooker for this Orange Tapioca Pudding.
(This recipe initially was posted on Wholesome Aperture.)
I haven’t had tapioca pudding in a long time however the latest bubble tea development has me craving for it as soon as once more.
As a baby of the ’70s, tapioca was a dessert staple in my home – I’m positive we had it no less than as soon as a month. The recipe was no fuss – cooked on the range with milk, sugar and vanilla – nevertheless it did take time.
So, after I just lately stumbled throughout a sluggish cooker tapioca pudding recipe, I used to be decided to make it once more in any case these years. (Aspect word: my sluggish cooker is normally gathering mud within the basement however I’ve resolved to attempt to use it extra this 12 months.)
Take the fuss out of this traditional dessert: Sluggish Cooker Orange Tapioca Pudding @tspbasil Click on To Tweet
Winter is citrus season – however fortunately, the oranges this time normally look fairly good. But when they don’t roasting them – as I do right here – is an ideal solution to deliver out the pure sweetness. It additionally provides yummy orange caramel flavors.
Similar to with greens, roasting fruit brings out deeper, candy taste and is a scrumptious solution to make any dessert a bit more healthy. I really feel in love with roasted oranges again after I made this Roasted Orange and Asparagus Grilled Romaine Salad.
For this recipe, I used Cara Cara oranges, that are a sort of navel orange with shiny red-orange flesh, a candy, barely tangy taste and no seeds. I minimize them into small wedges, roasted them after which chopped them up so as to add to the pudding on the finish of the cooking time.
You don’t must cease with roasted oranges. Pears, apples and grapes are all divine when roasted and will be swapped in for the oranges on this recipe. And now that it’s summertime, strive roasting up some peaches, plums or apricots for this new nostalgic dessert of tapioca.
Description
Roasted oranges make this dessert scrumptious and your sluggish cooker makes it tremendous simple to whip up!
- 3 cups reduced-fat milk
- ½ cup small pearl tapioca
- ½ cup sugar
- 1 teaspoon vanilla extract
- 3 medium oranges
- Coat sluggish cooker with cooking spray. Add milk, tapioca, sugar and vanilla. Zest one orange (save flesh for the pudding) and add to the sluggish cooker. Stir all substances collectively. Cowl and prepare dinner on LOW for two hours.
- Whereas tapioca is cooking, preheat oven to 400 levels Fahrenheit. Slice the oranges into wedges (8 wedges per orange.) Place, pores and skin aspect donw, on a baking tray coated with cooking spray. Roast for 20 – 25 minutes till skins begin to look burnt. Take away from oven and let cool. Lower off skins and discard. Chop up orange flesh.
- After 2 hours, whisk in orange flesh (tapioca combine will nonetheless be skinny.) Cowl and prepare dinner on LOW for one more Half-hour. Flip off sluggish cooker and let sit (lined) for 20-Half-hour earlier than serving to permit pudding to thicken.
Did you develop up consuming tapioca like I did? Have you ever ever made it at house?
