Truvia Coconut Tapioca Pudding - cooking recipe

Ingredients

1/4 cup quick-cooking tapioca (I use Let's Do...Organic's Tapioca granules)
4 packets of truvia artificial sweetener
1 egg, lightly beaten
1/8 teaspoon nutmeg
1 (14 ounce) can unsweetened coconut milk
1 cup water (or 1 cup milk)
1 teaspoon vanilla
1/4 cup shredded coconut (optional)

Preparation

In a saucepan, whisk ingredients together.
Let sit for 5 minutes.
Then, bring mixture to a boil over medium heat, stirring often.
Boil gently while stirring for 3 minutes, or until tapioca granules are clear and soft.
Remove from heat; add vanilla and coconut if desired. Mixture thickens as it cools.
Enjoy!
Note: If you aren't used to sugar substitutes, you might hate the end result! You can try this recipe with 1/3 cup sugar or 1/4 cup Agave sweetener for a tasty treat. I am using Truvia (like Stevia but a more specific part of the plant?) because it is supposed to be \"safe\" and is plant-derived. It has a slight, licorice-like aftertaste (not as strong as that of Stevia, thankfully) but the nutmeg helps to balance that. *If you are on a anti-Candida diet, this dessert is particularly good because coconut milk is a natural source of caprylic acid, which helps to kill the little guys off.