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    Home / Recipes / Recipes / Desserts

    Tangy Lemon & Coconut Tapioca Pudding

    May 3, 2011 · Leave a Comment

    Tangy Lemon & Coconut Tapioca Pudding
    Desserts

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    Ingredients

    ½ cup of honey
    2 ¾ cups of unsweetened, all natural, coconut milk
    1 large egg, beaten
    3 Tablespoons Minute Tapioca
    1 teaspoon pure almond extract
    Zest of 1 medium lemon
    Juice of 1 medium lemon strained, about 3 tablespoons
    Stevia to taste

    Directions

    Whisk together, honey, coconut milk and egg until blended, add 3 Tablespoons Minute Tapioca, stir and let stand ten minutes.

    In medium size sauce pan, cook pudding mixture over medium heat, stirring constantly while pudding comes to a soft rolling boil. (a boil that cannot be stirred down) Remove from heat and fold in 1 teaspoon of pure almond extract, lemon zest and lemon juice.  If a sweeter taste is desired, add ¼ teaspoon of white Stevia extract powder. Continue to add ¼ t. at a time until desired sweetness.

    Allow pudding to cool 20-25 minutes.  Cover with plastic wrap while cooling.  Pudding will thicken as it cools.  Yield about 6 cups.  Spoon pudding into dessert glasses. (I used four Margarita glasses and garnished with a rounded teaspoon of toasted coconut and slice of lemon.  Serve warm or chilled.

    Recipe Entry from Eat Well Event Recipe Contest 2011
    Submitted by:  Annie Albert

    « Gluten-Free Chicken Nuggets
    Tomato Tartar »

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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