Slow Cooker Tapioca Pudding with Blackberries

Share on Pinterest
Share with your friends


This recipe for Slow Cooker Tapioca with Blackberries eliminates the common step of soaking of the tapioca. Instead, all the ingredients are combined in a slow-cooker and left to their own devices for 2-3 hours. Feel free to add more or less agave nectar to suit your sweetness tastes.

vegan tapioca pudding

Slow Cooker Tapioca Pudding with Blackberries

By August 28, 2014


  • 1 Tbs - chia seeds
  • 3 Tbs - water
  • 1/2 cup - small pearl tapioca (we use Bob's Red Mill Small Pearl Tapioca)
  • 3 cups - soy milk, plain and unsweetened
  • 1/3 cup - agave nectar
  • 1 cup - fresh blackberries


  1. Whisk together the chia seeds and water. Set aside for 5 minutes. The mixture will become thick as it sets.
  2. Add the tapioca, soy miilk, and agave nectar to the slow cooker. Whisk well to dissolve the agave nectar. Stir in the chia seed mixture and whisk again.
  3. Cover, and cook on Low for 2-3 hours.
  4. To serve, spoon the tapioca into individual serving dishes, layering blackberries in the middle, and topping with a few remaining black berries. Refrigerate until chilled, about 2 hours.

Nutrition Information

Nutrition (per serving): 248 calories, 73% calories from carbohydrates, 12% calories from protein, 15% calories from fat, 6.3g fiber.

Print Friendly, PDF & Email
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)