I’ve been making the tapioca pudding lately with half almond milk and half whole milk. At this concentration, it is indistinguishable, at least to me, from having used all whole milk. Even when using ALL almond milk, there is not a lot of difference.
But the difference in calorie count is astounding! Whole milk is 160 calories a cup and almond milk is thirty. Add in the caloric value of the tapioca itself (1/3 cup is 180 calories), and the two eggs (approximately 150), and nearly a QUART of this delicious dessert is right at 500 calories. If I use all almond milk, the calorie count would be an astoundingly tiny 370 calories, or about 100 per cup of finished pudding.
I checked out the calorie count in a Starbucks Latte, and noted that a 16-ounce size, made with 2% milk, is 190 calories. So these two treats are very close in calorie count. I drink my share of coffee, but I think I’d rather have the nutrition involved with the milk and eggs in the tapioca than an extra cup of coffee from Starbucks.
Every time I make this delicious treat, I hold back about a quarter of a cup – strictly for experimental purposes, you understand – as I pour it into the refrigerator container! Today I added a generous spoonful of orange juice concentrate and a tiny sprinkle of coconut sugar, and gave it a taste test!
YES! it was like a liquid Creamsicle!