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.
- 1⁄4 cup quick-cooking tapioca (I use Let's Do...Organic's Tapioca granules)
- 4 packets of truvia artificial sweetener
- 1 egg, lightly beaten
- 1⁄8 teaspoon nutmeg
- 1 (14 ounce) can unsweetened coconut milk
- 1 cup water (or 1 cup milk)
- 1 teaspoon vanilla
- 1⁄4 cup shredded coconut (optional)
Directions See How It's Made
- In a saucepan, whisk ingredients together.
- Let sit for 5 minutes.
- Then, bring mixture to a boil over medium heat, stirring often.
- Boil gently while stirring for 3 minutes, or until tapioca granules are clear and soft.
- Remove from heat; add vanilla and coconut if desired. Mixture thickens as it cools.
- 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.