Enjoy this old fashioned, nostalgic tapioca pudding! The pearl tapioca makes it unique. Tapioca is naturally gluten-free, making tapioca pudding a great dessert choice for those with celiac disease or gluten intolerance. Despite the carbohydrate content, tapioca has a low glycemic index, meaning it does not drastically spike blood sugar levels. Tapioca contains prebiotic fiber that feeds the good bacteria in the gut and prevents constipation. This delicious pudding made with nutritious ingredients is a satisfying, gluten-free dessert option that provides a range of important nutrients like calcium, iron, protein and fiber.
Ingredients:
1/3 cup small pearl tapioca
2 1/2 cups coconut or almond milk
1 egg
1 teaspoon of maple syrup or stevia
1 teaspoon vanilla extract
Pinch of salt
Ground cinnamon (optional)
Instructions:
In a medium saucepan, combine the tapioca, coconut/almond milk, maple, egg, vanilla and salt. Let sit for 5 minutes to allow tapioca to soften.
Bring the mixture to a boil over medium-high heat, stirring constantly.
Once boiling, immediately reduce heat to low. Simmer uncovered for 15-20 minutes, stirring often, until tapioca is translucent and the mixture has thickened.
Remove pan from heat and allow pudding to cool and thicken for 5-10 minutes.
Divide pudding into serving dishes such as bowls or parfait glasses. Refrigerate for at least 2 hours.
Serve chilled, optionally topped with whipped cream and a dash of cinnamon or nutmeg.