Tapioca Pudding Guilt Free Food

HOMEMADE TAPIOCA PUDDING [SUGAR & GLUTEN FREE WITH DAIRY FREE OPTION]

Steps:

• In a saucepan, bring water to a boil.
• Whisk in tapioca pearls and continue to stir frequently for 17 minutes.
• Reduce heat to a low simmer.
• Whisk in milk, salt and stevia and continue to stir frequently for another 10 minutes. Pour into serving bowls and refrigerate covered until chilled.
• Makes 1 1/4 cups total.

TROPICAL THAI COCONUT-TAPIOCA PUDDING

Steps:

• Gather the ingredients.
• In a medium bowl, cover tapioca with 1 cup water.
• Let soak for 15 to 20 minutes or until the granules expand slightly. Avoid over-soaking or the tapioca will not be able to hold its shape.
• Pour off excess water.
• In a pot with a lid, combine tapioca, salt, and the remaining 2 cups water. Bring to a boil over high heat.
• Reduce the heat to medium-low and simmer for 10 to 15 minutes. Stir occasionally, adding a little more water if necessary to prevent tapioca from bubbling and "spitting."
• When the tapioca turns soft and a little gooey, turn off the heat and place the lid on tight. Let it sit at least 10 minutes. The residual heat inside the tapioca will finish turning all of the seeds soft and translucent.
• Remove the lid and allow the tapioca to cool on the stovetop.
• Cover it again and refrigerate until it's cold; it will thicken and gel together.
• To serve, scoop about 1/4 cup or more of the cold tapioca per person and place in serving glasses or bowls.
• Pour 1/4 to 1/3 cup coconut milk over each portion and stir to mix. This pudding should be on the runny side and you will have to stir it well to distribute the tapioca.
• Add a little syrup to each portion (about 1 tablespoon or to taste). Each person can add more according to their preferred sweetness.
• Add slices of fresh mango or any tropical fresh fruit, if desired.

LOW-FAT, SUGAR FREE TAPIOCA PUDDING

Steps:

• soak tapioca over night in 2 1/2 cups cold water.
• Drain tapioca and place in crock pot with milk and cook on high for 2 hours.
• mix yolks and agave.
• temper and add into crock
• cook for 15 more.

VANILLA TAPIOCA PUDDING

Steps:

• Soak tapioca in cold water overnight or for at least 3 hours.
• Heat milk until it is steaming, not boiling.
• Drain excess water from tapioca and add to the hot milk, stirring constantly and scraping the bottom with a wide flat utensil until it is steaming again--do not boil.
• Immediately reduce heat to very low, lower than the setting for cooking white rice, just hot enough to see a few vapors.
• Stir often the first few minutes then add the sugar and salt; and additional milk if needed.
• Check and stir the bottom of the mixture about every 5 minutes and add milk as needed to maintain a consistency similar to oatmeal cooking.
• Cook for about 45 minutes or until the tapioca pearls are translucent (no white specks in the center) and the mixture is sufficiently thickened.
• (Notes: One may thicken the hot sweetened milk and tapioca in a double boiler although a heavy saucepan is fine if given careful attention--this pudding will scorch easily if you're distracted! Should problems appear, immediately transfer to another pan; avoid and discard anything caramel or brown colored).
• When thickened and the pearls are translucent, stir in vanilla and transfer to a bowl or individual pudding cups.
• Cover and chill--serve with whipped cream and cinnamon or fruit.
• (Note: The pudding will thicken more as it chills).

EGGLESS EGG FREE TAPIOCA PUDDING

Steps:

• Combine tapioca, milk & sugar in a medium/large saucepan and let sit for 5 minutes.
• Combine cornstarch & water in a small bowl.
• Bring to a slow boil over medium high heat, stirring constantly.
• Once bubbling, add cornstarch mixture and continue boiling for 1 minute.
• Remove from heat and add vanilla.
• Stir & allow to cool.
• Makes 6 1/2 cup servings.