Truvia Coconut Tapioca Pudding

Indulge in the luscious, creamy delight of Truvia Coconut Tapioca Pudding, a guilt-free twist on a classic dessert favorite. Made with small pearl tapioca and rich, unsweetened coconut milk, this recipe delivers a velvety texture and tropical flavor while being naturally sweetened with Truvia for a low-calorie treat. Egg yolks lend luxurious creaminess, while a hint of pure vanilla extract enhances the aroma and taste. Optional shredded coconut adds a satisfying bite for texture lovers. This easy-to-make dessert comes together in under an hour and is perfect served chilled, making it a refreshing, naturally gluten-free treat for any occasion. Quick, wholesome, and irresistibly indulgent, this coconut tapioca pudding is a must-try for anyone seeking a healthier way to satisfy their sweet tooth!

Nutriscore Rating: 54/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Small pearl tapioca
• 2 cups Coconut milk (unsweetened)
• 1 cup Water
• 3 tablespoons Truvia sweetener
• 2 large Egg yolks
• 1 teaspoon Pure vanilla extract
• 2 tablespoons Shredded coconut (optional)
• 0.25 teaspoon Salt

Directions

Step 1

In a medium saucepan, combine the small pearl tapioca, coconut milk, water, and salt. Allow the tapioca to soak for 30 minutes before cooking to achieve the best texture.

Step 2

Once soaked, place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent the tapioca from sticking to the bottom of the pan. Allow it to cook for about 10-15 minutes, or until the tapioca pearls become translucent and the mixture thickens. Lower the heat if it begins to boil too vigorously.

Step 3

In a small bowl, whisk together the egg yolks and Truvia sweetener until smooth. Gradually add about 1/2 cup of the hot tapioca mixture to the egg yolks, stirring constantly, to temper the eggs.

Step 4

Slowly pour the tempered egg yolk mixture back into the saucepan, stirring continuously to avoid curdling. Cook for an additional 3-5 minutes on low heat until the pudding becomes thick and creamy.

Step 5

Remove the saucepan from heat and stir in the vanilla extract. If desired, fold in the optional shredded coconut for added texture.

Step 6

Transfer the tapioca pudding to serving dishes or a large bowl. Allow it to cool to room temperature, then cover and refrigerate for at least 2 hours to allow the flavors to meld and the pudding to set.

Step 7

Serve the chilled Truvia Coconut Tapioca Pudding as-is or garnish with additional shredded coconut, a dollop of whipped cream, or fresh fruit for an extra special touch.

Nutrition Facts

Serving size	1015.1 grams (1015.1g)

Amount per serving	% Daily Value*
Calories	2153

Total Fat 131.00g	168%
Saturated Fat 109.90g	550%
Polyunsaturated Fat 0.00g
Cholesterol 369mg	123%
Sodium 692mg	30%
Total Carbohydrate 245.90g	89%
Dietary Fiber 13.40g	48%
Total Sugars 23.40g
Protein 16.20g	32%

Vitamin D 37IU	183%
Calcium 187mg	14%
Iron 21mg	116%
Potassium 1384mg	29%

*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: 52.9%

Protein: 2.9%

Carbs: 44.2%