Stevia Tapioca Pudding Recipes

CREAMY PUDDING, 4 FLAVORS {DAIRY-FREE}

Steps:

• Place the vanilla and ghee in a 4-cup capacity bowl. Place a fine mesh strainer over the bowl and set aside.
• In a medium saucepan, not over heat, combine the dry ingredients and whisk until combined, breaking up and lumps as much as possible.
• Slowly whisk in the coconut milk to dissolve the starch, removing as many lumps as possible (it's very likely some will remain, don't worry about that right now, you can strain them out later).
• Once all the milk is mixed in, whisk in the egg yolks, honey, and molasses.
• Add the saucepan to the stove and turn it on to medium heat. Whisk constantly until large, slow bubbles form and splatter, about 5-10 minutes, depending on the efficiency of your stovetop.
• Reduce the heat to low and cook, still whisking, for 2 minutes. The pudding should be pretty thick and just slightly thinner than the desired consistency. When you lift the whisk out of the pudding, the pudding should plop back into the saucepan, and not be drippy or runny. If it is, continue simmering until it's thickened.
• Immediately pour the pudding through the strainer to remove any remaining lumps, pressing it through with the back of a spoon, if needed.
• Remove the strainer and whisk the pudding to evenly combine it with the ghee and vanilla. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming.
• Refrigerate for at least 3 hours (preferably overnight) to allow to cool completely and fully thicken. Although eating it warm is really great too, I wouldn't blame you at all for doing that.
• Store tightly covered in the refrigerator for up to 3 days. When ready to serve, whisk before spooning pudding into individual cups.
• Works great in small reusable containers as a lunch snack for kids. After chilling with the plastic wrap on the surface, remove the plastic wrap and spoon into individual storage containers. Store in the fridge for up to 3 days.
• Pour extra pudding in popsicle molds and freeze overnight. To unmold, run under hot water for about 30 seconds and they should slide right out.

STEVIA TAPIOCA PUDDING

Steps:

• Combine milk and tapioca. Sprinkle gelatine over the top. Let stand. Stir in cocoa powder, vanilla, and stevia.
• Whip egg, set aside.
• Microwave tapioca mixture for about 9 min, on medium high power. Stir every 2-3 minutes and watch carefully so it doesn't boil over. When it's thickened stir in egg and refrigerate until time to serve.

CLASSIC TAPIOCA PUDDING

Steps:

• Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
• Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

TAPIOCA BERRY PUDDING

Steps:

• • Blend the berries, apple juice, stevia extract, and lemon juice together in a blender. Pass through a fine-mesh strainer to remove seeds. • Pour into a heavy-bottomed saucepan. Whisk in the tapioca and let sit for 15 minutes. Cook on medium-low heat. When hot, add the honey. Once a full boil is reached, reduce the heat and simmer until the white tapioca pellets have turned clear. • Remove from the heat. Cool on the counter. Cover with plastic wrap or waxed paper to keep a skin from forming. Cream the tofu in a blender. Fold the creamed tofu into the cooled pudding. Spoon the pudding into individual serving bowls, and refrigerate until firm.

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.

TAPIOCA PUDDING

Steps:

• • Use soymilk, whole milk, or 2% milk. Whisk the milk, tapioca, stevia extract, and guar gum together in a heavy-bottomed saucepan. Let the mixture sit for 5 minutes. Cook over medium-low heat. When hot, add the honey and stir continuously. Remove from the heat after a full boil is reached. Stir in the vanilla. • Cool the mixture on the counter. To keep a skin from forming, cover the bowl with plastic wrap or waxed paper. If desired, blend the tofu until creamy and fold in. This is especially helpful if you don't have the guar gum. You can also use an egg instead of guar gum or tofu. Follow the directions on the back of the tapioca box, but eliminate the sugar. • Spoon into individual serving bowls, and refrigerate until firm.