I didn’t know I liked tapioca pudding so much until I tried making it with coconut milk… and YUM! I was recently in Mexico and ordered a tapioca pudding that was made using coconut milk and it was delish, so when I got home one of the first things I did was make my own sugar free version so that I can eat it whenever I want.
2/3 Cup small pearl tapioca
3 Cans of half fat coconut cream (adjust depending on thickness desired)
2 tsp powdered stevia or two dropper fulls of liquid stevia
1/2 tsp sea salt
2 tsp vanilla extract
Sliced mangoes or bananas or whatever other fruit you like
Soak the tapioca pearls in the coconut cream/milk for 30 minutes.
Add the stevia and sea salt.
Heat mixture over medium heat just until simmering temperature, then let simmer for 15-20 minutes until the tapioca is clear and soft. Stir frequently.
Stir in the vanilla extract.
Pour into little cups or jars and chill in the refrigerator for about 3 hours. The pudding will thicken even more after being chilled.
Serve with sliced fruit and coconut chips on top.