Coconut Tapioca Pudding

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 1 Egg

• Canned Goods

  • 3/4 cup Coconut milk, full-fat

• Baking & Spices

  • 2 1/2 tbsp Tapioca pearls, dry
  • 1/2 tsp Vanilla extract

• Liquids

  • 3/4 cup Water

Found on stupideasypaleo.com

Description

Ingredients

• 2-1/2 Tbsp dry tapioca pearls
• 3/4 cup water
• 3/4 cup full-fat coconut milk
• 1 egg, separated into white and yolk
• 1/2 tsp vanilla extract

Directions

• In a small, heavy-bottomed saucepan, combine the tapioca and water. Let it sit and soften without heating for 15-20 minutes. Meanwhile, in a small bowl, whip the egg white until it forms soft peaks. If you are sweetening the tapioca, you can add it to the egg whites when you whip them. Set aside. Turn the heat on medium-low. Add the coconut milk and egg yolk to the softened tapioca and whisk well. Continue to whisk/stir until the tapioca thickens, about 3-4 minutes. Turn the heat off and stir in the vanilla. Fold the hot tapioca into the beaten egg white. Eat warm or refrigerate.
• In a small, heavy-bottomed saucepan, combine the tapioca and water. Let it sit and soften without heating for 15-20 minutes.
• Meanwhile, in a small bowl, whip the egg white until it forms soft peaks. If you are sweetening the tapioca, you can add it to the egg whites when you whip them. Set aside.
• Turn the heat on medium-low. Add the coconut milk and egg yolk to the softened tapioca and whisk well. Continue to whisk/stir until the tapioca thickens, about 3-4 minutes.
• Turn the heat off and stir in the vanilla. Fold the hot tapioca into the beaten egg white.
• Eat warm or refrigerate.