Slow Cooker Mango Tapioca Pudding

Welcome to Slow Cooker Sunday! Plug in and chill out for what’s supposed to be the laziest day of the week.

Mango sticky rice is my all-time favorite dessert. It even beats out my sweet-tooth staples (green tea Kit Kat bars, salted fudge brownies, chocolate–peanut butter ice cream). Unfortunately, it's not a dessert you can just whip up: You have to rinse the rice several times and then soak it in cold water overnight. Not impossible, just time-consuming. Plus, in order to achieve the perfect sticky consistency, the rice requires undivided attention and patience, which are far from personal strengths. Recognizing these weaknesses—and the fact that sometimes I want to spend more time eating dessert, and less time making it—this simple slow cooker recipe hits the spot, especially on a lazy Sunday.

Slow Cooker Mango Tapioca Pudding
Makes 9 servings

Coconut oil
2 cans coconut milk
3/4 cup sugar
1/2 cup regular small pearl tapioca
1 large egg
1 pineapple, peeled, cored, and chopped

For garnish:

1 mango, peeled and diced
1/2 cup flaked sweetened coconut, toasted

Step 1: Coat the inside of your slow cooker crock with coconut oil.

Step 2: Pour the coconut milk into the slow cooker. Add the sugar and tapioca and stir with a whisk.

Step 3: Cook this mixture on low for approximately 2 hours. You'll know the tapioca is ready when the pearls have become transparent (the pudding will still be quite thin).

Step 4: Crack the egg into a bowl and stir with a whisk. Next, add 1/2 cup of the warm tapioca mixture, whisking constantly.

Step 5: Stir the egg mixture back into the remaining tapioca mixture, and cook on low for 30 minutes.

Step 6: Once the tapioca is cooked, stir in 1 cup of the chopped pineapple (reserve the rest for another use) and cover. Let the pudding sit for 30 minutes. You can serve it either warm or cold. Top with diced mango and toasted coconut as a garnish.

Recipe adapted from Cooking Light.

Photos and styling by Chris Rochelle