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Low Carb Tapioca Pudding
(ALSO SEE NO CARB "TAPIOCA" PUDDING RECIPE AT BOTTOM OF PAGE.)
- 3 Tablespoons Tapioca Pearls
- 3/4 cup lite coconut milk
- 3/4 cup water
- 1 1/2 cups heavy cream
- 1 fresh vanilla bean or vanilla powder
- 1 cup Splenda
- 1 Tablespoon liquid sweetener
- 1 pinch salt
- 2 egg yolks
Soak the pearls in water overnight, covered well with water.
Drain the water off. Heat the coconut milk, water, cream, vanilla bean
(split and scraped) or vanilla powder, and tapioca to a slow simmer
in a heavy pot and cook for 1 hour, stirring often. Add the sweeteners
and salt. Bring to a simmer being careful not to let the tapioca
stick to the bottom of the pan.
Put the yolks into a bowl and stir in some of the tapioca mixture to equalize
the temperature. Add to the pan while stirring. Pour into a bowl and cool.
Makes 6 servings. Using Splenda = 51 total / 8.5 per serving
This will yield a tapioca pudding less dense with tapioca pearls
than you might be used to in high-carb versions, but still tastes
great and is very satisfying if you miss tapioca pudding.
| No Carb "Tapioca" Pudding||
Follow instructions for basic not/Cereal, but do not whisk too much after
heating. You want it to be lumpy. After the second heating, let cool for
half a minute and gently whisk in the vanilla, cream, cinnamon, nutmeg
and sweetener. Put into clean bowl and refrigerate.
- 1 Tablespoon "not/Cereal" from Expert Foods (see Shopping Guide)
- 1/2 cup water
- 1/4 teaspoon vanilla
- 1 Tablespoon Heavy Cream
- 1 - 3 packets Splenda (or sweeten to taste)
- dash cinnamon
- tiny dash nutmeg
Let cool. If too thick, stir in little water or cream.
Makes 1 serving. Trace carbs.