"Tapioca" Pudding
Ingredients
- 6 large egg yolks
- 1/2 cup unsweetened almond milk
- 1/4 cup Natural Sweetener or erythritol and 1/4 tsp stevia glycerite
- 1/4 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!
Instructions
- Whisk egg yolks, almond milk, natural sweetener and extract (and cocoa powder if using) in medium metal bowl to blend.
- Slowly mix in the melted butter so the eggs don't cook unevenly.
- Set bowl over saucepan of simmering water.
- 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).
- Remove mixture from over water. Stir in the Miracle Rice. Add cinnamon to desired taste.
- Serve warm or chilled.
- (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.)
Notes
NUTRITIONAL COMPARISON (per 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)
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)