Chinese Sweet Coconut Tapioca Pearl Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups water3/4 cup Truvia1/4 cup tapioca flour3/4 cup whole milk1/2 cup fat-free half-n-half2/3 cup small dried tapioca pearls2 cans coconut milk1 1/2 cup diced melon (honeydew / canteloupe)1/2 cup blackberries (or other berry)1/2 cup large flake unsweetened coconut (toasted at 350)
Bring water & Truvia to a bowl. Meanwhile stir tapioca flour into the milk. Once water boils, reduce heat and stir in the milk mixture and half-n-half. Return to a boil, stirring regularly. Remove from heat and stir in the coconut milk. Set aside to cool.
Meanwhile, soak tapioca pearls in cold water for 20 minutes. Drain. Bring 1 quart of water to a bowl in a medium pot. Stir in drained tapioca pearls and turn heat off immediately. Stir for 1 1/2 minutes. Stir into the coconut mixture, cool and chill. Can be made up to 3 day in advance.
To serve, ladle pudding into serving dishes. Top with diced melon, a few berries, and garnish with toasted coconut.
Serving Size: Makes twelve 3/4 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MOMMACONN12.
Meanwhile, soak tapioca pearls in cold water for 20 minutes. Drain. Bring 1 quart of water to a bowl in a medium pot. Stir in drained tapioca pearls and turn heat off immediately. Stir for 1 1/2 minutes. Stir into the coconut mixture, cool and chill. Can be made up to 3 day in advance.
To serve, ladle pudding into serving dishes. Top with diced melon, a few berries, and garnish with toasted coconut.
Serving Size: Makes twelve 3/4 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MOMMACONN12.
Nutritional Info Amount Per Serving
- Calories: 130.6
- Total Fat: 7.1 g
- Cholesterol: 2.2 mg
- Sodium: 60.7 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 0.9 g
- Protein: 2.1 g
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