Sugar Free Tapioca

Indulge in the creamy, comforting goodness of Sugar Free Tapioca, a guilt-free twist on the classic pudding that's perfect for health-conscious dessert lovers. Made with tender small pearl tapioca and enriched with unsweetened almond milk, this recipe swaps traditional sugar for a granulated sugar substitute, making it diabetic-friendly and low in calories. A gentle cooking process ensures the tapioca pearls achieve their signature chewy texture, while a tempered egg adds a custard-like richness. Infused with a hint of vanilla, this pudding is delicious served warm or chilled, offering a versatile and satisfying treat without the sugar crash. Whether you're following a sugar-free lifestyle or simply craving a lighter dessert, this easy-to-make tapioca pudding is sure to become a favorite!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 0.5 cup Small pearl tapioca
• 2 cups Water
• 2 cups Unsweetened almond milk (or milk of choice)
• 2 tablespoons Granulated sugar substitute (such as erythritol, stevia, or monk fruit)
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt

Directions

Step 1

Rinse the small pearl tapioca under cold running water in a fine mesh sieve for 1-2 minutes to remove excess starch.

Step 2

In a medium-sized saucepan, combine the rinsed tapioca pearls and water. Let the tapioca soak for 30 minutes if time allows to reduce cooking time later.

Step 3

Place the saucepan over medium heat and bring to a gentle boil. Reduce the heat to low and simmer for about 10 minutes, stirring frequently to prevent sticking, until the tapioca begins to soften and becomes translucent.

Step 4

Add the unsweetened almond milk, granulated sugar substitute, and salt to the saucepan. Stir well to combine and continue simmering over low heat for another 10 minutes, stirring occasionally.

Step 5

In a small bowl, beat the egg. Slowly add a few tablespoons of the hot tapioca mixture to the beaten egg while whisking constantly to temper the egg and prevent curdling.

Step 6

Pour the tempered egg mixture back into the saucepan with the tapioca. Stir constantly over low heat for another 3-5 minutes until the pudding thickens.

Step 7

Remove the saucepan from the heat and stir in the vanilla extract.

Step 8

Let the tapioca pudding cool slightly before serving. It will thicken further as it cools. Serve warm or chilled, as desired.

Nutrition Facts

Serving size	(566.9g)

Amount per serving	% Daily Value*
Calories	110.6

Total Fat 7.8g	0%
Saturated Fat 2.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 219.5mg	0%
Sodium 714.0mg	0%
Total Carbohydrate 26.2g	0%
Dietary Fiber 0g	0%
Total Sugars 0.6g
Protein 6.6g	0%

Vitamin D 53.8IU	0%
Calcium 55.2mg	0%
Iron 0.9mg	0%
Potassium 79.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 13.1%

Carbs: 52.0%