Tapioca pudding with Coconut Milk
Ingredients:
100 gms Tapioca pearls
½ cup coconut milk
2 cups cold milk
2 tablespoon brown sugar
1 teaspoon vanilla extract
¼ teaspoon monk fruit sugar
Water
½ teaspoon cardamom seeds crushed to fine powder
Directions:
In a a nonstick porcelain pot soak the tapioca pearls in enough water to submerge them by 1 inch.
Bring to a boil, slowly stirring so the pearls do not clump together.
Continue to boil over medium heat until the pearls have doubled and later tripled in size.
At this point set aside until it reaches room temperature and after that refrigerate the mixture.
When fully cooled, add cold milk to the pearls, brown sugar, and monk fruit sweetener and gently separate the pearls without breaking them.
Add the coconut milk, cardamom powder, vanilla, and mix together.
Add mixture to a large glass jar and heat on high in microwave until the milk mixture starts frothing.
Cool to room temperature and refrigerate.
When fully chilled, this can be served along with ice cream or on its own!
This simple recipe is so versatile and delicious, that it is a welcome treat on a hot day and is sure to please the picky crowds. Desserts don't have to be loaded with sugar and butter to taste good. As always, I wish that you keep your health and nutrition in center focus and live long and strong!
