Best 7 Truvia Coconut Tapioca Pudding Recipes

COCONUT TAPIOCA (VEGAN)

Steps:

• Place tapioca and coconut milk in a medium saucepan and let soak for 30 minutes.
• Add sugar and salt to the tapioca mixture, and heat over medium heat until it reaches a simmer. Reduce heat to low and let simmer very gently for 15 minutes until tapioca pearls are transparent and the mixture has thickened. Be sure to stir frequently so that the tapioca doesn't stick to the bottom. Once done, remove from heat and stir in vanilla.
• Pour into cups and place in the refrigerator until completely chilled, at least 3 hours. The pudding will thicken after refrigeration.
• Serve with sliced fresh fruit/fruit puree and coconut chips if desired.
• Tapioca is best the same day it's made, but will keep for up to 3 days in the fridge.

COCONUT TAPIOCA PUDDING (RICE COOKER)

Steps:

• Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.
• Open the cover and stir briefly every 20 minutes, then close cover.
• At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.
• Let cool. Serve warm, or refrigerate covered with plastic wrap.
• Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.

PEANUT BUTTER COOKIES WITH TRUVIA® BAKING BLEND

Steps:

• Preheat oven to 375 degrees F.
• Combine Truvia® Baking Blend, peanut butter, shortening, butter, egg and vanilla in a large bowl and mix on low speed until combined.
• In a second, smaller bowl, whisk together flour, baking soda and salt. Add slowly to the larger bowl and mix until combined.
• Shape dough into 1-1/4-inch balls, flattening slightly on the top and bottom.
• Place cookies 3 inches apart on a parchment-lined or ungreased cookie sheet.
• Using a fork, press a crisscross pattern in each cookie.
• Bake 12 to 14 minutes or until lightly browned.
• Allow to rest 5 minutes on pan, then place cookies on a wire rack to cool completely.

HOMEMADE TAPIOCA PUDDING [SUGAR & GLUTEN FREE WITH DAIRY FREE OPTION]

Steps:

• In a saucepan, bring water to a boil.
• Whisk in tapioca pearls and continue to stir frequently for 17 minutes.
• Reduce heat to a low simmer.
• Whisk in milk, salt and stevia and continue to stir frequently for another 10 minutes. Pour into serving bowls and refrigerate covered until chilled.
• Makes 1 1/4 cups total.

COCONUT TAPIOCA PUDDING

Steps:

• Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.
• Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

HAUPIA (COCONUT PUDDING DESSERT)

Steps:

• Add coconut milk, sugar and salt to a saucepan and stir over medium heat until the sugar and salt dissolves. Reduce heat to medium low, add shredded coconut and cook for 5 minutes to soften. Make a slurry in a separate small bowl by gradually whisking 1/4 cup water into the cornstarch. Whisk slurry into the coconut mixture and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill.

COCONUT TAPIOCA PUDDING

Steps:

• In a medium saucepan, combine the coconut milk, milk, sugar, tapioca, and salt. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod. Cook over low heat, stirring constantly with a heatproof spatula to make sure the mixture isn't scorching on the bottom, until the pudding thickens and the tapioca pearls are completely cooked through and translucent, about 20 minutes. Remove from the heat.
• Briskly stir the egg yolks into the pudding, incorporating them quickly. Let cool for about 10 minutes. Remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14).
• In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on medium speed until they form soft peaks. Fold the whipped egg whites into the pudding, then stir in the vanilla extract.
• The pudding can be served warm or cold. Spoon it into individual serving dishes and top with toasted coconut.
• A simple compote of fresh tropical fruit, such as cubes of banana, mangoes, papayas, and pineapple, tossed in brown sugar, is a perfect accompaniment to the pudding.
• Tapioca pudding will keep for 3 days in the refrigerator.
• Small pearl tapioca can be found in Asian markets along with Thai coconut milk, which is also available in well-stocked supermarkets.