Truvia Coconut Tapioca Pudding |
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Prep Time: 6 Minutes Cook Time: 5 Minutes |
Ready In: 11 Minutes Servings: 6 |
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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! Ingredients:
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:
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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