Search This Blog

Friday, February 10, 2012

3 Bowls Full


  • 1/2 cup small pearl tapioca (you can usually find it in the baking section of the grocery store, do not use instant tapioca)
  • 3 cups whole milk (or other milk with cream or 1/2 & 1/2 added)
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup of sugar (substitute 1/2 t. or one packet of Stevia + 1 T. agave nectar)
  • 1/2 teaspoon of vanilla


1 Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sweetener gradually.
2 Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling) - this is why you also need a creamier milk.
3 Return eggs to pan with tapioca. Slowly bring mixture barely to a boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve either warm or chilled.
This recipe has been wonderful to enjoy the great comfort food of tapioca pudding without all the sugar.  Making it with Stevia and agave nectar cuts its grams in half as some sugar is present in milk.  You can also add a little cinnamon while the pudding is cooling for additional flavor.  This recipe took me about 20-25 minutes (practice helps!)  

No comments: