Elysian Bliss: A Keto Thai Coconut Tapioca Pudding

Allergens

Coconut, Almond

Ingredients

• 1 cup tapioca pearls (for low
• carb diets)
• 2 cups full
• fat coconut milk
• 1/2 cup unsweetened almond milk
• 1/3 cup Swerve confectioners sweetener
• 1/4 teaspoon ground cinnamon
• A pinch of sea salt
• 1 teaspoon vanilla extract (alcohol
• free)
• 2 tablespoons sugar
• free chocolate chips
• Thinly sliced fresh berries, for garnish
• Toasted coconut flakes, for garnish
• Fresh mint leaves, for garnish

Instructions

1. In a medium saucepan, bring the tapioca pearls and 2 cups of water to a boil over high heat. Lower the heat to a simmer, cover, and cook for 15 minutes or until the pearls are tender and translucent but still retain a slight bite. Drain and rinse under cold running water to stop the cooking process. Set aside.
2. In another saucepan over low heat, combine coconut milk, almond milk, Swerve sweetener, ground cinnamon, sea salt, and vanilla extract. Stir until the sweetener has dissolved completely, approximately 5 7 minutes.
3. Gently fold in the cooked tapioca pearls and sugar free chocolate chips into the coconut cream mixture. Allow to cool for about 10 minutes or until room temperature. Then, cover with plastic wrap and chill in the refrigerator for a minimum of 4 hours or overnight.

Chef’s Insight

The key to achieving the perfect texture in this dish lies in the rinse and drain process post-cooking of tapioca pearls. It allows them to absorb just enough flavor without becoming too soft or overly chewy.

Notes

This Thai-inspired coconut tapioca pudding is a delightful addition to any keto dessert menu. Its creamy, velvety texture and intoxicating aroma will transport you straight to the lush tropics of Thailand while satisfying your sweet cravings guilt-free.