MSPrebiotic® Coconut Tapioca Pudding

by Red River College February 27, 2019

MSPrebiotic® Coconut Tapioca Pudding

This creamy coconut tapioca pudding makes a great-tasting healthy dessert!


  • ⅓ cup Tapioca Pearls
  • 1 cup Water
  • 1 can Coconut Milk, Unsweetened
  • ⅓ cup Sugar
  • 8 Strawberries, Sliced
  • ¼ cup Blueberries*
  • 6 tsp MSPrebiotic®

    Takes (+ cooling time) serves 6 servings (1 cup per serving).


    1. Combine tapioca pearls, water, and coconut milk in a mixing bowl. Let stand 1 hour.
    2. After an hour, place the bowl over top of a pot of simmering water and cook stirring often for 20-30 minutes or until tapioca is cooked through and soft.
    3. Pour the tapioca into a flat pan and allow to cool in the fridge for 4 hours or overnight.
    4. Once cool stir in the MSPrebiotic. If a thinner pudding is desired a few tablespoons of water can be mixed in at this point.
    5. Divide the tapioca into ½ cup portions and garnish with fresh strawberries and fresh blueberries.
    *Maximum 20 blueberries per serving for low FODMAP

    Red River College
    Red River College


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