is my updated version of traditional tapioca pudding for dessert. It’s dairy free and refined sugar free.
I remember back in the day my mom always made tapioca pudding and when I was first married I continued her tradition to make tapioca for our desserts.
Well, over time our craving for different desserts pushed tapioca pudding to the back burner until now.
I’ve turned back time today and made tapioca parfaits and added fresh berries for a light and festive dessert with a “pinch of healthy”.
I used coconut milk but you can use Almond milk or your preferred milk alternative. To keep this dessert refined sugar free I used granulated Monk fruit in place of sugar. I did use an egg but I have made this many times without egg if you would prefer a vegetarian dessert. It’s just as delicious without the egg.
Minute tapioca is always in my pantry since I like to use it in my fruit pies in place of flour. For this tapioca dessert I adapted the recipe that is on the package of Kraft Minute Tapioca.
Quick and Easy is what I look for in a recipe and this tapioca pudding fits the bill.Print
This recipe is adapted from the Kraft Minute Tapioca recipe on the package. The pudding can be a little thick if it’s overcooked but not to worry, just stir in additional milk as needed.
- Prep Time: 5-7 min.
- Cook Time: 10-12 min.
- Total Time: 30 min. cooling
- Yield: 3 servings
- Category: desset
- Cuisine: American
- 1 egg, separated
- 4 tbls. Monk fruit, divided
- 3 tbls. Minute Tapioca
- 2 cups light coconut milk (you can use Almond Milk or your preferred milk)
- 1 tsp. vanilla
- 3/4 cup blueberries
- 3/4 cup strawberries
- In a small bowl beat the egg white with mixer on high speed until foamy and gradually add in 2 tablespoons of Monk fruit, continue beating until soft peaks form. Set aside.
- In a medium saucepan add tapioca and stir in the remaining sugar, milk and egg yolk. Let sit for 5 minutes.
- Turn heat on stove to medium and stir the tapioca mixture constantly until the mixture comes to a full boil (it doesn’t stop bubbling when stirred). Remove from the heat and quickly stir in the egg white until well blended. Then stir in the vanilla.
- Cool 20 minutes; stir. (If the pudding is too thick you can add more milk a little at a time to get the desired consistency.)
- When the tapioca is chilled, prepare the parfaits by adding fresh berries, tapioca and more berries. The proportions for layering the dessert is determined by the size of the parfait glasses and your preference of fruit to pudding ratios.
Keywords: summer dessert, tapioca, pudding, easy recipe
Minute tapioca is not expensive which makes it a great dessert for large gatherings. It’s quick and easy to make and definitely can be prepared in advance.
Just add seasonal fruits for the perfect dessert. As you can see I originally made this for a patriotic summer dessert. For any special occasion use fruits to fit the season.