“Decadent Coconut Custard Tapioca Pudding – A Keto Vietnamese Dessert Experience”
Discover this scrumptious keto-friendly Vietnamese dessert that combines the creamy texture of coconut custard with the delightful chewiness of tapioca pearls. Easily adaptable for various dietary needs and preferences, this easy-to-make recipe is sure to become a favorite in your household.
Allergens
Coconut, Milk
Ingredients
- 1. 2 cups coconut milk 2. 1/4 cup tapioca pearls 3. 1/2 cup erythritol or other keto
- friendly sweetener 4. 1 teaspoon vanilla extract 5. 1/4 teaspoon salt 6. 1/2 cup heavy cream 7. Optional: toasted coconut flakes and fresh berries for garnish
Instructions
- In a medium saucepan, combine the coconut milk, tapioca pearls, sweetener, vanilla extract, and salt. Heat over medium heat, stirring occasionally until the mixture comes to a gentle boil.
- Reduce heat to low and continue cooking for another 5 minutes or until the tapioca pearls are tender and the liquid has thickened.
- Stir in the heavy cream and remove from heat. Let the pudding cool slightly before dividing it into individual serving dishes.
- Refrigerate the dessert for at least an hour to achieve the desired consistency.
- Before serving, garnish with toasted coconut flakes and fresh berries if desired.
Chef’s Insight
Using keto-friendly sweeteners and tapioca pearls allows this classic Vietnamese dessert to be enjoyed by those following a ketogenic diet without compromising on taste or texture.
Notes
This recipe can easily be adapted to accommodate various dietary preferences and restrictions by substituting the keto-friendly sweetener and using alternative thickening agents.