"Tapioca" Pudding
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 4
  • 6 large egg yolks
  • ½ cup unsweetened almond milk
  • ¼ cup Swerve (or erythritol and ¼ tsp stevia glycerite)
  • ¼ cup coconut oil, melted (or butter if not dairy sensitive)
  • 1 tsp vanilla (or other extract like cherry!)
  • 1 package Miracle Rice
  • Cinnamon to taste
  • OPTIONAL: add 2 TBS cocoa powder for chocolate tapioca!
  1. Whisk egg yolks, almond milk, natural sweetener and extract (and cocoa powder if using) in medium metal bowl to blend.
  2. Slowly mix in the melted butter so the eggs don't cook unevenly.
  3. Set bowl over saucepan of simmering water.
  4. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon).
  5. Remove mixture from over water. Stir in the Miracle Rice. Add cinnamon to desired taste.
  6. Serve warm or chilled.
  7. (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.)
Traditional Tapioca = 340 calories, 19g fat, 4.5g protein, 36.9g carbs, 0g fiber
"Healthified" Tapioca = 185 calories, 18.6g fat, 4.3g protein, 1.1g carb, 0g fiber

(90% fat, 9.3% protein, 2.4% carbs)
Recipe by Maria Mind Body Health at https://mariamindbodyhealth.com/tapioca-pudding-3/