Keto-Friendly Brazilian Coconut Tapioca Pudding with Mango Coulis

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup cassava flour 1/2 cup coconut milk 1/4 cup water 2 tbsp granulated erythritol 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/8 tsp salt 3 large egg yolks 2 cups fresh or frozen mango, chopped 1 tbsp lime juice 1 tbsp granulated erythritol

Instructions

1. In a medium saucepan, combine the cassava flour, coconut milk, water, erythritol, vanilla extract, cinnamon, and salt. Whisk until smooth.
2. Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens to a pudding like consistency, about 8 10 minutes. Remove from heat.
3. In a separate bowl, whisk the egg yolks. Slowly pour about half of the warm pudding mixture into the yolks while whisking constantly. This is called tempering and will prevent curdling.
4. Pour the yolk mixture back into the saucepan and stir until fully combined. Cook for 2 more minutes, then remove from heat and cover with plastic wrap to prevent a skin from forming. e) Let the pudding cool to room temperature, then refrigerate for at least 4 hours or overnight. f) To make the mango coulis, blend the mangoes, lime juice, and erythritol in a blender until smooth. Strain through a fine mesh sieve into a bowl. Refrigerate until ready to serve.

Chef’s Insight

The key to this recipe is achieving the perfect consistency for the tapioca pudding, which may require some experimentation depending on your specific cassava flour.

Notes

Be sure to use full-fat coconut milk for the best flavor and texture.