Dessert

LCHF Egg Free Vanilla Pudding with Tapioca Flour is for Dessert.

LCHF Egg Free Vanilla Pudding with Tapioca Flour takes 5 minutes to prepare.

LCHF Egg Free Vanilla Pudding with Tapioca Flour takes 10 minutes to cook.

LCHF Egg Free Vanilla Pudding with Tapioca Flour makes 4 servings.

The ingredients for LCHF Egg Free Vanilla Pudding with Tapioca Flour are:

(conversions)
1 tsp coconut/palm sugar
1.5 tbsp (10g) Tapioca Flour/Starch
3/4c (11tbsp/approx 134g) Whipping Cream
1/2c Whole Milk
(can use all 1.5c 1/2 &1/2 or all cream)
a pinch of salt
1/2 tsp Vanilla extract
1 tbsp (14g) Unsalted Butter

Here is how you make LCHF Egg Free Vanilla Pudding with Tapioca Flour:

-If using mixture of milks combine in bowl.-Put 1c of cream/milk choice, sugar and salt in a small or medium pot over medium-low heat.-Cook just until mixture begins to steam.-Combine tapioca flour with remaining .5c "milk" in a bowl and blend; there should be no lumps.-Add tapioca mixture to pot; until mixture starts to thicken and barely reaches a boil, abt 5m.-Immediately reduce heat to very low and stir for 5 minutes or so until thick.-Stir in butter and vanilla extract-Pour mixture into a 1-quart dish or 4 ramekins or bowls. -Put plastic wrap directly on the pudding to prevent formation of a skin, or do not cover if you like skin. -Refrigerate until chilled, and serve within a day, with whipped cream if you like. I chose strawberries & a sprinkle of splenda on mine.(also good warm... cools fast)Serving Size: (4) 60g servingsNumber of Servings: 4Recipe submitted by SparkPeople user IVYSPARKS.

The nutritional information for LCHF Egg Free Vanilla Pudding with Tapioca Flour is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 182.7

• Total Fat: 16.4 g
• Cholesterol: 65.7 mg
• Sodium: 47.6 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 0.0 g
• Protein: 1.0 g

The dietary needs meet for LCHF Egg Free Vanilla Pudding with Tapioca Flour is Gluten Free