2 cups (or one can) canned full fat canned Coconut Milk (This brand has no BPA or guar gum.)
1 cup water
¼ cup Organic Tapioca Pearls
or 1 tsp gluten free vanilla extract
1/3 cup maple syrup or honey
Or 10-15 drops of liquid stevia as desired
1/2 tsp nutmeg
1 tsp cinnamon
Soak the tapioca in one cup of water for 45 minutes.
Heat up about an inch of water over medium in a sauce pan then put a glass bowl over the top creating a double boiler.
Make sure the water does not touch the bottom of the glass bowl.
Put the scraped vanilla bean, coconut milk, soaked tapioca with water, and the sweetener in the bowl and stir with a whisk.
Add the eggs one by one continuing to whisk non-stop.
Once the pudding is well thickened, add it into small glass pudding cups (these come with awesome lids) and top with cinnamon.
Put cups in the fridge until cooled and set about an hour.
This makes enough for 4 servings.
Carb info: There is about 33 carbs in 1/4 cup of the tapioca so that will be pretty much the only carbs in the recipe if you use stevia liquid to sweeten. Eggs have about 1 carb each fyi. Coconut milk has about 5-6 carbs in a can: just read your labels. So this would have less than 10 carbs per serving if you split it into 4 servings.
Note: There is some debate about if tapioca is Paleo since it is pretty starchy (and kind of processed) but it is a root vegetable so I think this dish is okay on occasion. It is better than eating cake and won’t make you sick like eating a piece of pie. This dish is a healthier sweet than the items at the store but if you are trying to lose weight or stabilize your blood sugar use the version with stevia so it will have less impacts.