Sugar Free Coconut Milk Tapioca Pudding

Published 08/12 2014 11:08AM

Updated 08/12 2014 12:45PM

Sugar Free Coconut Milk Tapioca Pudding

(Dairy and Gluten-Free)

  • 1 13.5-oz can of Coconut Milk
  • 1/2 cup of Xylo Sweet Xylitol
  • 1/3 cup of Small Pearl Tapioca
  • 1 egg yolk
  • 1/4 teaspoon of table salt
  • 1/2 teaspoon of vanilla extract or seeds of 1 segment of
  • vanilla bean
  1. In a medium saucepan soak the small tapioca pearls and coconut milk for 20 minutes.
  2. Whisk together the XyloSweet, egg yolk, and salt bringing it to a simmer and stirring occasionally.
  3. Reduce the heat to medium low while stirring continuously for 15 minutes until mixture thickens.
  4. Remove from the heat and stir in the vanilla until smooth.
  5. Divide between 4 custard cups or ramekins and chill in refrigerator until set for 2 to 3 hours.

Serves 4 with each 1/2 cup serving having each 17g. of carbs

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