Almond Milk/Coconut Palm Sugar Tapioca Pudding

Sweetened with Stevia, a natural sweet herb that comes from South America and has a 0 glycemic index, along with coconut palm sugar, a natural sugar with an extremely low glycemic index that is similar to agave nectar.  The difference is that agave is fructose, which is a toxin, especially when it is bottled in a concentrated syrup without the fiber of the fruit to go along with it.  Coconut palm sugar is a  natural sugar that the body can use.   Combined with almond milk, this dessert offers calcium and safer, higher quality calories.  If you are going to cheat, do it with the best ingredients!

Almond Milk/Palm Sugar Tapioca Pudding

     1/2 c small tapioca

2 1/2 cups unsweetened almond milk

1/4 tsp sea salt

2 eggs

1/4 c coconut palm sugar (dry granules)


1.  Bring milk and salt to a simmer.  When the milk is very warm, add the tapioca slowly while gently whisking.  Let simmer gently for 5 minutes, stirring constantly.

2.  Beat eggs in a separate bowl.  Before adding eggs to the hot milk mixture, you must slowly increase the temperature so that they are almost as hot as the milk.  To do this, slowly add one ladle of the hot milk at a time to the eggs, stirring constantly.  Once the egg mixture is heated, slowly pour it into the milk and tapioca, using a whisk to keep it from curdling.  Simmer for another 1-2 minutes while whisking constantly, until it starts to thicken.

3.  Turn off heat, slowly stir in the coconut palm sugar, then add 4 tiny scoops (approx. 4/16 tsp) of the Stevia a stir thoroughly.

4.Taste a cooled spoonful for sweeteness.  If you want more sweetness, add small amounts at a time and keep testing.

5.  Allow to cool, stirring often, for about 45 minutes before serving.  For additional thickness, refrigerate.

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