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.

INGREDIENTS:

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

Coconut chips

 

DIRECTIONS:

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.