This creamy dairy-free tapioca is a breeze to make in the slow cooker. For those who desire more pudding than tapioca, 4 cups of milk may be used instead of 3 1/2 cups.
3 ½ cups Light Almond Milk ((to make pudding even creamier, 4 cups may be used))
½ cup small Tapioca Pearls
2 eggs (, room temperature; lightly beaten)
1 teaspoon Vanilla Extract
Categories
Dessert
Cuisine
American
Steps
Lightly spray the insert of the slow cooker. Add the sugar, almond milk and tapioca pearls, whisk together.
Cook on Low for 3 hours or until tapioca pearls are transparent. Stir once and hour to keep tapioca mixed in with the liquid.
Place the lightly beaten eggs and the vanilla extract into a medium mixing bowl. Remove 1 cup of the tapioca mixture from the slow cooker and add ½ cup to the eggs; whisk briskly to mix together. Add the remaining ½ cup and whisk again. Add the mixture back into the slow cooker to cook 30 additional minutes. Note: if eggs are added directly to the slow cooker mixture they will scramble.
Remove tapioca and chill to fully set.
Nutitrion
Serving Size: 1 serving
Calories: 131 kcal
Carbohydrates: 24 g
Protein: 2 g
Fat: 2 g
Cholesterol: 46 mg
Sodium: 180 mg
Sugar: 14 g
Reviews
Brian on 2024-04-07 (5 stars): This is my favorite tapioca recipe. We used unsweetened, 30 calorie per serving almond milk and it still comes out thick and creamy with great flavor. I have made tapioca pudding with whole milk on the stove many times, but this is just as good, and the slow cooker makes it so easy.
Mary Jo on 2021-04-10 (5 stars): Making this pudding in a crock pot is genius. So easy. We love tapioca pudding and has been years since I made it. Thank you!
kay on 2016-05-24 (5 stars): What size slow cooker did you use? This sounds delicious.
Carolyn on 2016-05-20 (5 stars): Is it possible to substitute stevia for the sugar?
