Slow cookers are fantastic for hands-0ff cooking, and not just for savory comfort food! Slow Cooker Light Almond Milk Tapioca Pudding is a creamy, filling classic dessert changed up to be dairy-free and easy in the crock pot!
This post is sponsored by Silk. All opinions are my own.
Something I love about January is the opportunity for reinvention. I’m not a diligent resolution-maker but do feel the effects of beginning a new year. A bit like completing a chapter in a book, when the last page turns everything does feel fresh. It’s a natural time for reflection, renewed resolve about healthy habits developed over the prior year as well as trying on new things (like the Slow Cooker Light Almond Milk Tapioca Pudding), experimenting, and freshening-up life a bit.
I keep a running mental list of new things I want to try and foods I want to make. I find I can get into a rut like a trail horse walking the same route repeatedly day after day. Routine does not play to my strengths and I’m most happy when mixing things up. Lately I’ve wanted to incorporate more healthy plant-based options into our family diet for the health benefits but also to stretch my knowledge and recipe options.
Plant-based recipes include dessert: Slow Cooker Light Almond Milk Tapioca Pudding!
I’ve always felt best with a high amount of plants in my diet but that gets off kilter during the holidays. The fact that chocolate comes from a plant seems to migrate it into that category as well! I’m starting my year off eating lower fat, lower sugar foods and focusing on natural whole foods. Another goal of mine is to get smarter about is time; I simply don’t have enough of it. I want to develop unique recipes and meals which offer flavor and nutrition without hours of preparation.
I needed to whip up a dessert for this week and candidly am burnt out on rich, decadent sweets. My family loves Tapioca which I don’t make often not wishing to stand over the stove attending to it’s demands. I decided to change it up in a few ways. First off I made it in the slow cooker; perfect!
No slaving over the stove. And secondly, instead of cow milk I used Silk’s Almondmilk Light which has a 1/3 fewer calories than the original almond milk. Almond milk has sweetener added so the amount of sugar needed in the tapioca is reduced. The Slow Cooker Light Almond Milk Tapioca Pudding was born!
Cows Milk vs Silk Almondmilk
Out of curiosity I compared the nutritional content of Low Fat Cow Milk and Almondmilk Light to learn for a 1 cup serving both the low fat cow milk and Silk Almondmilk Light have 2 grams of fat, however the Almondmilk Light has only 5 grams of overall Carbohydrate (low fat cow milk = 13 grams), 0 cholesterol (low fat cow milk = 12 mg) and 40 calories (low fat cow milk = 102).
Normally I make tapioca with whole cow milk (higher in fat and calories than low fat cow milk), so I was excited about the idea of reducing the fat and getting the calories and cholesterol down from my usual on-stove recipe. The texture of this recipe just as creamy as the original old-school tapioca we all love !
How to make Slow Cooker Light Almond Milk Tapioca Pudding:
One would never guess this effortless recipe for classic Slow Cooker Light Almond Milk Tapioca Pudding recipe did not require you to slave over a hot stove!
Prepared in the slow cooker, this almond milk tapioca requires little attention and turns out like our favorite comfort food desert should! It’s creamy and satisfying. Made lighter with non-dairy light Almond Milk, it’s as creamy as ever with less calories too.
How to make Slow Cooker Light Almond Milk Tapioca Pudding – Step by Step:
Spray the insert of a slow cooker and add the sugar, almond milk and tapioca pearls. Stir to combine. It cooks on low for three hours (OR until the tapioca has become transparent), being stirred once per hour to keep the tapioca pearls and liquid incorporated.
How to add Eggs to the Tapioca to Prevent Scrambling:
The eggs and vanilla are combined in a medium mixing bowl and whisked together. One cup of the tapioca mixture is taken from the slow cooker; half is added to the egg mixture and whisked together. The remaining half cup is then added and whisked together. NOTE: if the egg mixture is added directly to the slow cooker, the eggs will scramble.
The egg/tapioca mixture is added back to the slow cooker to cook an additional 30 minutes. Remove the almond milk tapioca from the slow cooker and chill until set!
More Dairy Free Desserts You’ll Love:
- Triple Chocolate Wacky Cake with Chocolate-Stuffed Raspberries (Allergy-Friendly)
- Slow Cooker Pumpkin Spice Tapioca Pudding (vegan)
- Rich Chocolate Cherry Brownie Pots (allergy-friendly)
If you’ve tried this Slow Cooker Light Almond Milk Tapioca Pudding or any other recipe on BoulderLocavore.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to!
Recipe
Slow Cooker Light Almond Milk Tapioca Pudding {dairy-free}
Ingredients
- ½ cup Granulated Sugar
- 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
Instructions
- 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.
Patti says
Can I use unsweetened almond milk instead of light almond milk?
Toni Dash says
I don’t see why not! Just taste the pudding and adjust the sugar for sweetness if needed.
Kelly says
Can I replace the suger with a healthier alternative?
Toni Dash says
I’ve only made the recipe as written Kelly. Feel free to experiment!
Mary Jo says
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!
Toni Dash says
I’m so glad!! Glad to reintroduce you too lol.
Dee Dee says
I’m looking for recipe for flaked tapioca. Could I substitute for the pearls in this?
Toni Dash says
I’m not familiar with flaked tapioca Dee Dee and have only made the recipe with tapioca pearls so unfortunately I can’t advise on the swap.
Judith Norris Smith says
WOW…was so very glad to find your Almond Milk Tapioca Pudding. Love Tapioca pudding but have not made it since we only buy Silk Almond Milk for a few years. Now using Silk Almond Milk and Truiva sweetner so will be making it more often and will be anxious to try the slow cooker method. Just found this recipe today so will be making it soon. Thanks!!
Aleicia says
I Wanted to avoid using processed sugars, so I substituted 1/2 cup maple syrup for granulated sugar and used unsweetened almond milk. I wanted it creamier, but thought the syrup might thin things out, so I used 3.75 cups milk. It turned out really thick still so next time I’ll probably use 4-4.25 cups milk. The eggs still cooked upon entry even though I followed the cautionary steps in the recipe; perhaps my slow cooker is too hot even on low. Next time I’ll let the eggs sit out when I start so they’re room temperature when it’s time to prepare and add them.
kay says
What size slow cooker did you use? This sounds delicious.
Toni Dash says
Great question Kay! The recipe makes about 3 1/2 cups of pudding so a smaller slow cooker would be fine (like 4 quarts of even a bit smaller as long as it holds the volume of the recipe). I have a 4 quart and 7 quart and have used both.
Carolyn says
Is it possible to substitute stevia for the sugar?
Toni Dash says
Hi Carolyn. I don’t have experience working with Stevia so I’m unsure about that swap. I’d suggest doing some research online about making that type of swap. I’m sure others have figured out a way!
Lisa Gilbreath says
What is the garnish in picture?…I assume mint and can’t figure out the other
Toni Dash says
Hi Lisa. I put some little mint leaves and some currants for color! They are edible too.
Rustee says
Curious how it will turn out if I use the large pearl and double it . ?
Toni Dash says
Hi Rustee. I’ve only made the recipe as written but tapioca is usually pretty forgiving. If you try it do ‘report back’ and let me know how it turns out!