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Slow Cooker Light Almond Milk Tapioca Pudding in glass goblets with slow cooker in background

Slow Cooker Light Almond Milk Tapioca Pudding {dairy-free}

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.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours 3 minutes
Total Time 3 hours 8 minutes
Servings 7 1/2 cup servings (3 1/2 cups pudding total)
Calories 131kcal
Author Toni Dash


  • 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


  • 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.


Calories: 131kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Cholesterol: 46mg | Sodium: 180mg | Potassium: 17mg | Sugar: 14g | Vitamin A: 70IU | Calcium: 159mg | Iron: 0.4mg