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Low Carb Tapioca Pudding
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3 tablespoons Tapioca Pearls
3/4 cup unsweetened coconut milk
3/4 cup water
1 1/2 cups heavy cream
1 fresh vanilla bean or vanilla powder
1/2 cup Splenda or Keto Sweet
1 tablespoon liquid sweetener
1 pinch salt
2 egg yolks
Soak the pearls in water overnight, covered well with water. Drain the water off. Heat the coconut milk, water, cream, vanilla bean (split and scraped) or vanilla powder, and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often. Add the sweeteners and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
Put the yolks into a bowl and stir in some of the tapioca mixture to equalize the temperature. Add to the pan while stirring. Pour into a bowl and cool.
Makes 6 servings. Using Splenda = 51 total / 8.5 per serving Using Keto-Sweet: 39 total / 6.5 per serving
This will yield a tapioca pudding less dense with tapioca pearls than you might be used to in high-carb versions, but still tastes great and is very satisfying if you miss tapioca pudding.
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