Low Acid Tapioca Pudding

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This non-acidic dessert is perfect for anyone managing reflux or sensitive digestion. Made with small pearl tapioca, low-fat milk, and a touch of vanilla, it’s a GERD-safe pudding that’s rich, smooth, and easy to enjoy. With no citrus, chocolate, or acidic triggers, it offers a stomach-soothing treat ideal for any time of day.

Ingredients Needed:

• ½ cup small pearl tapioca: not instant, for gentle texture.
• 3½ cups low-fat milk or oat milk: easy on digestion.
• ½ cup additional low-fat milk (instead of heavy cream): reduces reflux risk.
• ¼ teaspoon salt: optional, for mild flavor balance.
• 2 large eggs: for creamy texture.
• ⅓ cup sugar or 3 tablespoons maple syrup: gently sweet.
• 1 teaspoon vanilla extract: acid-neutral flavor boost.

How To Make Low Acid Tapioca Pudding:

Simmer the Base: In a medium saucepan, combine 3½ cups milk, sugar (or maple syrup), and salt. Heat over medium until simmering.

Add Tapioca: Stir in tapioca pearls. Reduce heat to low and cook gently, stirring often, for about 45 minutes. Tapioca should become tender and mixture should slightly thicken.

Temper the Eggs: In a bowl, whisk eggs. Slowly add a few spoonfuls of the hot tapioca mixture into the eggs, stirring constantly to prevent curdling.

Finish Cooking: Pour the tempered eggs back into the pan with the tapioca. Stir and cook 2–5 more minutes until fully thickened.

Add Vanilla & Cool: Remove from heat. Stir in vanilla. Transfer to a serving bowl and place plastic wrap directly on the surface. Let cool before serving warm or chilled.

Recipe Tips:

• Use low-fat or oat milk to keep it gentle and reflux-friendly.
• Avoid heavy cream to reduce fat content and reflux risk.
• Stir frequently to avoid sticking and ensure a smooth, stomach-soothing texture.
• Tapioca thickens more as it cools.

How to Store & Reheat:

• Room Temperature: Safe up to 1 hour.
• Fridge: Store in airtight container for up to 4 days.
• Freezer: Not recommended (texture may change).

Nutrition Facts (approx. per serving):

• Calories: 310
• Sodium: 90 mg
• Protein: 7 g
• Fat: 7 g
• Carbs: 52 g
• Fibre: 1 g
• Sugar: 20 g

FAQs:

Is tapioca pudding OK for acid reflux?
Yes. When made with low-fat milk and no acidic add-ins, it’s a great low acid dessert option.

Can I use almond or oat milk?
Yes. Oat milk is especially gentle and reflux-friendly.

Does tapioca cause stomach irritation?
Not usually. Small pearl tapioca is soft and easy to digest when cooked fully.

Is vanilla extract safe for low acid diets?
Yes, in small amounts. It’s considered acid-neutral.

Can I make this without eggs?
Yes, but texture will be slightly less creamy. You can try using a little cornstarch for thickness.

Try More Recipes:

• Low Acid Rice Pudding
• Low Acid Panna Cotta
• Low Acid Cheesecake