Truvia Coconut Tapioca Pudding
photo by Outta Here
- Ready In:
- 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.
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Although it is not listed as one of the ingredients that was not counted in the nutritional values, the sugar in the coconut milk was not counted. There are 14 grams of sugar in 14 oz. of unsweetened coconut milk. The sugars counted were from the shredded coconut. So, the grams of sugar in one serving of this recipe are actually 2.8 instead of .5 - which is still pretty darned good. People that don't need to count sugar grams as much as we do probably wouldn't even care. Sounds delish!