While tapioca is naturally gluten-free, not many know that you can actually make it in a crock-pot, making preparation especially easy. My husband is not especially fond of tapioca, but the following recipe, topped with cinnamon, fruit and whipped cream, received his highest rating of a#10! So take some of the stress out of holiday preparations and whip up this easy and delicious gluten-free dessert!
2 quarts milk
1 1/4 c. sugar
1 c. small pearl tapioca
1 Tbs. vanilla
canned peaches, mandarin oranges or crushed pineapple
Pour milk and sugar in 4 quart crockpot. Stir until sugar is mostly dissolved. Pour in tapioca. Cover and cook on HIGH for 3 hours. Lightly beat eggs in a bowl. Ladle out about 1 cup of the milk, and stir into the egg mixture. Pour back into the crockpot and cook on LOW for 20 more minutes. Let cool completely. Serve with fruit, sprinkled cinnamon and whipped cream on top. Delicious!! (Makes 12-14 servings)