Homemade Tapioca Pudding Directions:
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Rinse the tapioca pearls under cold water and drain.
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In a medium saucepan, soak tapioca pearls in 1 cup of the almond milk for 30 minutes.
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Add the remaining 1 cup of almond milk, salt, and erythritol. Stir to combine.
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Bring to a simmer over medium heat, stirring frequently.
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Reduce heat to low and cook for 10–15 minutes, stirring constantly, until pearls are translucent and mixture thickens.
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Remove from heat. In a separate bowl, whisk a small amount of the hot mixture into the beaten eggs to temper.
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Stir the egg mixture back into the saucepan.
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Return to medium-low heat and cook for 2–3 minutes, stirring constantly, until thickened.
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Remove from heat and stir in vanilla extract.
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Transfer to serving dishes or a large bowl.
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Cool slightly, cover, and refrigerate until chilled.
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Garnish with cinnamon or nutmeg before serving, if desired.
WW Points Calculation:
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Small pearl tapioca (¼ cup): 5.00
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Unsweetened almond milk (2 cups): 1.00
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Salt (¼ tsp): 0.00
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Granulated erythritol (2 tbsp): 0.00
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Eggs (2 large): 0.00
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Vanilla extract (1 tsp): 0.00
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Ground cinnamon/nutmeg (optional garnish): 0.00
Total Points: 6
Servings: 4
Per Serving: 1.50 points
Nutrition Information:
Calories: 93
Fat: 3g
Protein: 4g
Carbohydrates: 11g
Sugar: 1g
Sodium: 70mg
I'm waiting for your comments! Enjoy!
