This homemade pudding is perfect when you’re craving something smooth, creamy and comforting but still want to avoid anything that’s loaded with dairy and sugar. The recipe is inspired by a South Indian tapioca dessert called Sabudana Kheer, but the difference here is that I’ve replaced cow milk with coconut milk, sugar with a banana and I’ve added egg yolks for extra protein, smoothness and texture.
(for 4 servings)
– 1/4 cup small tapioca pearls
– 1 cup coconut milk
– 1 cup water
– a vanilla pod
– 1 tsp ground cinnamon
– 2 egg yolks
– 1 big banana
A few remarks about the ingredients:
– If you can’t find tapioca pearls in your supermarket, you could probably find it at any Asian food market.
– If you wish to omit the egg yolks to make it vegan you could do so, but the texture will end up less thick and less “puddinglicious”.
– It’s better to use a real vanilla pod instead of vanilla extract in this particular recipe. Tapioca pearls don’t have any particular flavor, so you need a good quality flavorful ingredient or other spices to avoid blandness.
1. Soak tapioca pearls in water for 2-4 hours. This step is optional but it’s going to save you some time while cooking the pearls. After soaking, the tapioca pearls should be fluffy and plump. Drain and rinse the pearls.
2. Beat egg yolks until pale and fluffy. Add mashed banana and beat again. The yolks/banana mix should look like this:
3. Combine tapioca pearls, coconut milk, water, vanilla pod (cut in half) in pot over medium heat.
4. Check and stir occasionally while mixture cooks over medium heat (10-20 minutes). Tapioca pearls should get plumply and transparent.
5. Add yolk/banana mixture, mix well for 1-2 min and take off the stove.
6. Pour it into individual cups (I got 4 servings). Serve hot or cold. If you want to serve it cold, it takes a couple of hours in the fridge to set.
Nutrition facts per portion: 215 kcal, 2.9 g protein, 18.3 g carbs, 4.6 g sugar, 14.6 g fat, 1.1 g fiber.
It is not a low-calorie dessert, yet it’s still very low in sugar for something that tastes that sweet and smooth.
These nutrition facts are calculated using the data of full-fat coconut milk, but you could certainly lower the amount of calories by using reduced-fat coconut milk.