Sugar Free Tapioca
Indulge in the creamy, comforting goodness of Sugar Free Tapioca, a guilt-free twist on the classic pudding that's perfect for health-conscious dessert lovers. Made with tender small pearl tapioca and enriched with unsweetened almond milk, this recipe swaps traditional sugar for a granulated sugar substitute, making it diabetic-friendly and low in calories. A gentle cooking process ensures the tapioca pearls achieve their signature chewy texture, while a tempered egg adds a custard-like richness. Infused with a hint of vanilla, this pudding is delicious served warm or chilled, offering a versatile and satisfying treat without the sugar crash. Whether you're following a sugar-free lifestyle or simply craving a lighter dessert, this easy-to-make tapioca pudding is sure to become a favorite!
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Recipe Information
Ingredients
- 0.5 cup Small pearl tapioca
- 2 cups Water
- 2 cups Unsweetened almond milk (or milk of choice)
- 2 tablespoons Granulated sugar substitute (such as erythritol, stevia, or monk fruit)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Rinse the small pearl tapioca under cold running water in a fine mesh sieve for 1-2 minutes to remove excess starch.
In a medium-sized saucepan, combine the rinsed tapioca pearls and water. Let the tapioca soak for 30 minutes if time allows to reduce cooking time later.
Place the saucepan over medium heat and bring to a gentle boil. Reduce the heat to low and simmer for about 10 minutes, stirring frequently to prevent sticking, until the tapioca begins to soften and becomes translucent.
Add the unsweetened almond milk, granulated sugar substitute, and salt to the saucepan. Stir well to combine and continue simmering over low heat for another 10 minutes, stirring occasionally.
In a small bowl, beat the egg. Slowly add a few tablespoons of the hot tapioca mixture to the beaten egg while whisking constantly to temper the egg and prevent curdling.
Pour the tempered egg mixture back into the saucepan with the tapioca. Stir constantly over low heat for another 3-5 minutes until the pudding thickens.
Remove the saucepan from the heat and stir in the vanilla extract.
Let the tapioca pudding cool slightly before serving. It will thicken further as it cools. Serve warm or chilled, as desired.
Nutrition Facts
Calories |
111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 714 mg | 31% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.6 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 55 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
