Truvia Coconut Tapioca Pudding

READY IN: 11mins
Recipe by laurenlikesfood

I'm on a sugar-free, dairy-free diet for health reasons (it was a last resort, believe me!) and got sick of soymilk. This recipe is based on Minute Tapioca's classic recipe for Tapioca Pudding. I hope you enjoy it as much as I do!

Top Review by Outta Here

Delicious! I used unsweetened coconut milk, which has only 2g sugar in the can. I also used Splenda. Loved the nutmeg in this and would add more next time. I skipped the shredded coconut, but will try it that way next time. Thanks for this keeper.

Ingredients Nutrition

Directions

  1. In a saucepan, whisk ingredients together.
  2. Let sit for 5 minutes.
  3. Then, bring mixture to a boil over medium heat, stirring often.
  4. Boil gently while stirring for 3 minutes, or until tapioca granules are clear and soft.
  5. Remove from heat; add vanilla and coconut if desired. Mixture thickens as it cools.
  6. Enjoy!
  7. Note: If you aren't used to sugar substitutes, you might hate the end result! You can try this recipe with 1/3 cup sugar or 1/4 cup Agave sweetener for a tasty treat. I am using Truvia (like Stevia but a more specific part of the plant?) because it is supposed to be "safe" and is plant-derived. It has a slight, licorice-like aftertaste (not as strong as that of Stevia, thankfully) but the nutmeg helps to balance that. *If you are on a anti-Candida diet, this dessert is particularly good because coconut milk is a natural source of caprylic acid, which helps to kill the little guys off.

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