Eggnog Tapioca Pudding
Combining creamy tapioca pudding with your favorite holiday beverage makes for a fun, festive, delicious dessert perfect for sharing!
Servings: 2 to 4 people
Calories: 310kcal
Ingredients
- 1/3 cup small pearl tapioca pearls
- 1-1/4 cups water
- 1 14-ounce can full fat coconut milk
- 5 tablespoons pure maple syrup or more to taste
- 2 egg yolks
- 1 teaspoon ground nutmeg freshly grated is best!
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Add small pearl tapioca and water to a saucepan and soak for 30 minutes. Do not drain after soaking.
- Add the coconut milk and pure maple syrup and and cook over medium heat, stirring occasionally, until mixture comes to a gentle bubble. Reduce the heat to low.
- Whisk the egg yolks in a small bowl. Add a small amount of the hot tapioca mixture to the bowl with the yolks to temper the yolks and whisk well. Transfer the egg yolk mixture to the saucepan and whisk well. Add the remaining ingredients.
- Simmer uncovered over very low heat for 10 to 15 minutes, stirring occasionally, until mixture is thick. Taste pudding for flavor and add more pure maple syrup and/or nutmeg to taste.
- Serve tapioca pudding warm or chilled.
Nutrition
Serving: 1of 4 | Calories: 310kcal | Carbohydrates: 26g | Protein: 4g | Fat: 20g | Sugar: 19g