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Roasted oranges make this dessert scrumptious and your sluggish cooker makes it tremendous simple to whip up!
Take the fuss out of a basic dessert by utilizing 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 pattern 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 not less than as soon as a month. The recipe was no fuss – cooked on the range with milk, sugar and vanilla – however it did take time.
So, after I not too long ago stumbled throughout a sluggish cooker tapioca pudding recipe, I used to be decided to make it once more in spite of everything these years. (Facet word: my sluggish cooker is often gathering mud within the basement however I’ve resolved to attempt to use it extra this 12 months.)
Take the fuss out of this basic dessert: Sluggish Cooker Orange Tapioca Pudding @tspbasil Click on To Tweet
Winter is citrus season – however fortunately, the oranges this time often look fairly good. But when they don’t roasting them – as I do right here – is an ideal option 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 option 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 kind of navel orange with vibrant 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 should cease with roasted oranges. Pears, apples and grapes are all divine when roasted and may 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 components 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 facet 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. Reduce 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 an additional 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 residence?
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