Vegan Creamsicle Tapioca Pudding

It’s been the hottest June I can remember and all I can think of is eating something cold and not heating up the house.

I wanted to try cooking something with the new Sugar Free Vanilla So Delicious Coconut Milk. Since I use unsweetened milk as my go-to I found the sugar-free vanilla milk to be a little sweet in most of my beverages, but it would be perfect with Thai tea if the concentrate was made without sweetener.

I wasn’t sure how their new sugar-free milk it would cook-up. It uses stevia and monk fruit as the sweeteners. I’m very curious about monk fruit and So Delicious’ new sugar-free products are the only place I’ve seen it so far. Have any of you heard of it before?

I think it worked well in the slow cooker and this pudding. It seemed to lose a bit of the sweetness during the cooking process, but you can always add a little extra sweetener after it’s cooked.

I added an extra teaspoon of agave in my batch. I like to use a small amount of agave when I use stevia. It adds some of the round sweetness that stevia lacks.

You can vary the flavorings to suit your mood. Hot summer days make me think of the creamsicles that I grew up eating. This is a healthier, natural, and vegan way to enjoy the same flavors.

You can substitute any nondairy milk if the sugar-free milk is not in your area. You will just need to adjust the sweetness. I haven’t use regular sweetened vanilla in this recipe but I would think you would not need to add any (or much) sweetener with it.

Please note that I did get some coupons from So Delicious to try some of their new products for free. But honestly if I don’t like it I certainly won’t tell you I do.

Vegan Creamsicle Tapioca Pudding
soy-free gluten-free
serves 6 (And is under 80 calories a serving!)

  • 1/2 cup (76 g) small pearl tapioca
  • 1 container (4 cups or 960 ml) Sugar Free Vanilla So Delicious Coconut Milk
  • 2 teaspoons orange extract
  • 1 teaspoon vanilla extract
  • extra sweetener if needed (agave, stevia, etc.) – optional

Place all the ingredients into a 3 to 4 quart slow cooker. (Double the recipe if you have a larger one.)

Cook on low for 3 1/2 to 4 1/2 hours or on high for about 2 hours. The size of your slow cooker and how hot it runs will change the exact cooking time. Taste and add extra sweetener if you feel that you need it.

The pudding will not set up all the way in the slow cooker (and will look like it may never set up). But it will set up perfectly after a few hours in the refrigerator. I like to portion mine out so I can just grab some from the fridge when I want it!

Comments

  1. I love all of the things you can make in a slow cooker! I never thought you could make PUDDING! THAT IS SO COOL!

  2. I LOVE tapioca, and that sounds yummalicious! Can’t wait to try it!

  3. Can you make this on the stove top? I don’t have a slow cooker, but I really love So Delicious coconut milk and tapioca. Creamsicle flavor is just icing on the cake, so to speak!

  4. Vegan pudding from the slow cooker – amazing. I found your blog on Vegan Mondays and I’m glad I did because slow-cooking is a skill I need to learn. I would love it if you would enter something in my blog event House Favorites: Vegan. Hope to see you there!

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