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Coconut Tapioca Pudding | stephgaudreau.com

Coconut Tapioca Pudding

Coconut Tapioca Pudding is an excellent source of starchy carbs for those tired of other sources. Can also be sweetened to taste as a treat!

Course Dessert
Cuisine Dairy-Free, Gluten-Free, Paleo
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 cups
Calories 223 kcal

Ingredients

  • 2-1/2 Tbsp dry tapioca pearls
  • 3/4 cup water
  • 3/4 cup full-fat coconut milk
  • 1 egg separated into white and yolk
  • 1/2 tsp vanilla extract

Instructions

  1. In a small, heavy-bottomed saucepan, combine the tapioca and water. Let it sit and soften without heating for 15-20 minutes.
  2. Meanwhile, in a small bowl, whip the egg white until it forms soft peaks. If you are sweetening the tapioca, you can add it to the egg whites when you whip them. Set aside.
  3. Turn the heat on medium-low. Add the coconut milk and egg yolk to the softened tapioca and whisk well. Continue to whisk/stir until the tapioca thickens, about 3-4 minutes.
  4. Turn the heat off and stir in the vanilla. Fold the hot tapioca into the beaten egg white.
  5. Eat warm or refrigerate.
Nutrition Facts
Coconut Tapioca Pudding
Amount Per Serving
Calories 223 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 16g80%
Cholesterol 81mg27%
Sodium 47mg2%
Potassium 216mg6%
Carbohydrates 8g3%
Protein 4g8%
Vitamin A 120IU2%
Vitamin C 0.8mg1%
Calcium 28mg3%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.