Best 4 Tapioca Pudding Guilt Free Recipes

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.

TAPIOCA PUDDING

Steps:

• Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.
• Add the eggs to a bowl and whisk to combine.
• Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without "scrambling" them.)
• Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.
• Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.

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 PUDDING, GUILT FREE

Steps:

• see above