I've had this idea to make tapioca pudding with coconut milk for quite a while now, but never got around to trying it. Well, I finally did, and it is so rich and yummy that it'll knock your socks off! My son, JD, is just crazy about it! Now he has something creamy and delicious to eat when the rest of us are pigging out on ice cream!
I adapted a recipe from Kraft Foods for my recipe. It's excellent both warm and cold. You could serve this with berries or use it as a dip for MSPI-friendly graham crackers. For extra coconut kick, try sprinkling the top of each serving with toasted coconut.
Coconut Tapioca Pudding
2-3/4 cups coconut milk
1/3 cup sugar
3 tbsp. minute tapioca, such as Kraft
1 egg, beaten
1 tsp. vanilla
Mix coconut milk, sugar, tapioca and egg in medium saucepan. Let stand five minutes.
Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 minutes; stir. Serve warm or chilled. (Pudding thickens as it cools. For creamier pudding, place plastic wrap on surface of pudding while cooling. Stir before serving.) Store leftovers in refrigerator.
Tip: This recipe uses about 1-1/2 cans of coconut milk. For a lighter version, use a light coconut milk instead of the full fat version. It won't be quite as rich-tasting, but it will still be delicious!
Quick Start with MSPI Mama: This is one of my Quick Start recipes.
For someone who can't have soy lecithin, this is an AMAZING way to get your chocolate fix. I added 3 oz of Baker's unsweetened chocolate before cooking. It's like eating a dark chocolate bar. Be careful of the tapioca, though, because some tapioca has soy lecithin.
I can't have eggs, any ideas?
I love tapioca pudding
Do a Google search for vegan tapioca. That should bring up several recipes that are dairy and egg free.
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