Truvia Coconut Tapioca Pudding Food

COCONUT TAPIOCA PUDDING

Steps:

• Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.
• Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

COCONUT TAPIOCA PUDDING

Steps:

• In a medium saucepan, combine the coconut milk, milk, sugar, tapioca, and salt. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod. Cook over low heat, stirring constantly with a heatproof spatula to make sure the mixture isn't scorching on the bottom, until the pudding thickens and the tapioca pearls are completely cooked through and translucent, about 20 minutes. Remove from the heat.
• Briskly stir the egg yolks into the pudding, incorporating them quickly. Let cool for about 10 minutes. Remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14).
• In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on medium speed until they form soft peaks. Fold the whipped egg whites into the pudding, then stir in the vanilla extract.
• The pudding can be served warm or cold. Spoon it into individual serving dishes and top with toasted coconut.
• A simple compote of fresh tropical fruit, such as cubes of banana, mangoes, papayas, and pineapple, tossed in brown sugar, is a perfect accompaniment to the pudding.
• Tapioca pudding will keep for 3 days in the refrigerator.
• Small pearl tapioca can be found in Asian markets along with Thai coconut milk, which is also available in well-stocked supermarkets.

COCONUT TAPIOCA

Steps:

• Bring 2 cups water to a boil in a saucepan. Add 1/3 cup large tapioca pearls, partially cover and simmer over medium heat, stirring occasionally, until the pearls are translucent, about 40 minutes. Stir in 3/4 cup unsweetened coconut milk, 2 tablespoons sugar and a pinch of salt until dissolved. Transfer to a bowl and add 1 teaspoon vanilla extract. Let cool, then cover and chill at least 2 hours. Top with diced mango and drizzle with mango nectar.

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.

TRUVIA COCONUT TAPIOCA PUDDING

Steps:

• In a saucepan, whisk ingredients together.
• Let sit for 5 minutes.
• Then, bring mixture to a boil over medium heat, stirring often.
• Boil gently while stirring for 3 minutes, or until tapioca granules are clear and soft.
• Remove from heat; add vanilla and coconut if desired. Mixture thickens as it cools.
• Enjoy!
• Note: If you aren't used to sugar substitutes, you might hate the end result! You can try this recipe with 1/3 cup sugar or 1/4 cup Agave sweetener for a tasty treat. I am using Truvia (like Stevia but a more specific part of the plant?) because it is supposed to be "safe" and is plant-derived. It has a slight, licorice-like aftertaste (not as strong as that of Stevia, thankfully) but the nutmeg helps to balance that. *If you are on a anti-Candida diet, this dessert is particularly good because coconut milk is a natural source of caprylic acid, which helps to kill the little guys off.

COCONUT TAPIOCA PUDDING WITH SLICED GRAPES

Steps:

• Combine tapioca, milk, vanilla bean and seeds, and salt in a medium saucepan, and place over medium heat until steaming, about 3 minutes. Remove and discard vanilla bean.
• Combine eggs, sugar, and cream of coconut in a medium bowl, and whisk to combine. Whisking constantly, slowly add half of milk mixture. Return to pot, and stir to combine. Cook over medium heat, stirring frequently, until thick and puddinglike, about 7 minutes. Spoon pudding into four serving dishes, and set aside until ready to serve. Top with grapes and lime zest. This dish can be served warm or at room temperature, but the grapes and limezest should be added just before serving.

COCONUT TAPIOCA PUDDING

Steps:

• In a medium saucepan, lightly beat egg. Add coconut milk, milk, sugar, and tapioca; whisk to combine. Set aside, at least 5 minutes, until tapioca is slightly softened.
• Stirring constantly, bring mixture to a boil over medium heat; stir in vanilla. Transfer mixture to a bowl; cover with plastic wrap. Let cool until no longer hot, about 30 minutes. Refrigerate until cold, 2 to 3 hours (or up to 3 days).
• Meanwhile, preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast, tossing once or twice, until golden, 10 to 15 minutes; let cool.
• Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes; top with pineapple and toasted coconut.

COCONUT TAPIOCA PUDDING

Steps:

• Combine Coconut Milk, milk, sugar, flaked coconut, tapioca and egg in a heavy bottomed saucepan. Beat well and let sit for 5 minutes.
• Cook the tapioca over medium heat bringing to a full boil while stirring constantly. Remove from heat.
• Stir in vanilla and coconut extracts.
• Cover and cool for 20 minutes.
• Serve warm or cold with fruit of choice - strawberries & mango are nice, as are pineapple & banana.

COCONUT TAPIOCA PUDDING

Steps:

• In a medium saucepan, lightly beat egg.
• Add coconut milk, milk, sugar, and tapioca, whisk to combine.
• Set aside, at least 5 minutes, until tapioca is slightly softened.
• Stirring constantly, bring mixture to a boil over medium heat, stir in vanilla.
• Transfer mixture to a bowl, cover with plastic wrap.
• Let cool until no longer hot, about 30 minutes.
• Refrigerate until cold, 2 to 3 hours (or up to 3 days).
• Meanwhile, preheat oven to 350 degrees.
• Spread coconut in a single layer on a rimmed baking sheet.
• Toast, tossing once or twice, until golden, 10 to 15 minutes, let cool.
• Just before serving, whisk pudding to loosen.
• Divide among four serving glasses or dishes.
• Top with pineapple and toasted coconut.

COCONUT TAPIOCA PUDDING (RICE COOKER)

Steps:

• Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.
• Open the cover and stir briefly every 20 minutes, then close cover.
• At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.
• Let cool. Serve warm, or refrigerate covered with plastic wrap.
• Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.