Truvia Coconut Tapioca Pudding
Indulge in the luscious, creamy delight of Truvia Coconut Tapioca Pudding, a guilt-free twist on a classic dessert favorite. Made with small pearl tapioca and rich, unsweetened coconut milk, this recipe delivers a velvety texture and tropical flavor while being naturally sweetened with Truvia for a low-calorie treat. Egg yolks lend luxurious creaminess, while a hint of pure vanilla extract enhances the aroma and taste. Optional shredded coconut adds a satisfying bite for texture lovers. This easy-to-make dessert comes together in under an hour and is perfect served chilled, making it a refreshing, naturally gluten-free treat for any occasion. Quick, wholesome, and irresistibly indulgent, this coconut tapioca pudding is a must-try for anyone seeking a healthier way to satisfy their sweet tooth!
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Recipe Information
Ingredients
- 1 cup Small pearl tapioca
- 2 cups Coconut milk (unsweetened)
- 1 cup Water
- 3 tablespoons Truvia sweetener
- 2 large Egg yolks
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Shredded coconut (optional)
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the small pearl tapioca, coconut milk, water, and salt. Allow the tapioca to soak for 30 minutes before cooking to achieve the best texture.
Once soaked, place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent the tapioca from sticking to the bottom of the pan. Allow it to cook for about 10-15 minutes, or until the tapioca pearls become translucent and the mixture thickens. Lower the heat if it begins to boil too vigorously.
In a small bowl, whisk together the egg yolks and Truvia sweetener until smooth. Gradually add about 1/2 cup of the hot tapioca mixture to the egg yolks, stirring constantly, to temper the eggs.
Slowly pour the tempered egg yolk mixture back into the saucepan, stirring continuously to avoid curdling. Cook for an additional 3-5 minutes on low heat until the pudding becomes thick and creamy.
Remove the saucepan from heat and stir in the vanilla extract. If desired, fold in the optional shredded coconut for added texture.
Transfer the tapioca pudding to serving dishes or a large bowl. Allow it to cool to room temperature, then cover and refrigerate for at least 2 hours to allow the flavors to meld and the pudding to set.
Serve the chilled Truvia Coconut Tapioca Pudding as-is or garnish with additional shredded coconut, a dollop of whipped cream, or fresh fruit for an extra special touch.
Nutrition Facts
Calories |
2153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 245.9 g | 89% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 23.4 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 186 mg | 14% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1384 mg | 29% | |
*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.
