Guys, we’ve done it. We were on the quest for a delicious, sinful tasting dessert that is actually (almost) good for you, and we have some great news to share. We made tapioca pudding with unsweetened coconut milk, stevia (which is a natural sugar free sweetener) and more egg whites than egg yolks. Hurray for guilt-free dessert! Throw some chia seeds on the top and you’ll be all set for… something. We like ours with a lot of fresh muddled raspberries, and if we’re feeling fancy we add a few chocolate chips and blueberries. Enjoy!
- 1/3 cup small tapioca pearls
- 3/4 cup water
- 1 3/4 cup coconut milk (one 13.66 ounce can)
- 4 teaspoons Truvia (or 1/3 cup sugar, if you must)
- 1/4 teaspoon sea salt
- 1 inch vanilla bean, split
- 1 egg yolk (whisked)
- 2 egg whites (whipped)
In a medium sized pot soak the tapioca pearls in the water for 30 minutes. Be careful not to over-soak or the pudding will lose its texture. Turn the burner to medium heat and add the coconut milk, Truvia, sea salt, vanilla bean and egg yolk. Whisk together and bring to a boil. Reduce heat to a simmer and stir frequently for 10 minutes. While the tapioca is cooking, whip up the egg whites using an electric mixer until they form stiff peaks. Once the pudding has cooked for 10 minutes, add 2/3 cup of it into the egg whites and whip again to combine. Pour the egg white/pudding mixture back into the pot and simmer over low heat for 5 more minutes. Remove the vanilla bean and scrape any excess seeds from the pod into the pudding.
This pudding is best served cold, so wait awhile to refrigerate it and enjoy once fully chilled.