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Paleo Tapioca Pudding (dairy and sugar free)

Posted on Oct 23, 2015 | 3 comments

Paleo Tapioca Pudding (dairy and sugar free)

Paleo Tapioca Pudding


A simple paleo comfort-food, Paleo Tapioca Pudding is delicious, and reminiscent of the desserts of my childhood. The satisfying mouth-feel of plump tapioca pearls is part of the lip smacking goodness of this dish. It is super creamy, yet not too rich, and will please kids and adults alike.

 

Paleo Tapioca Pudding is a quick and easy recipe, made from ingredients you probably have on hand. You can use whatever nut or plant-based dairy milk substitute you prefer, and you can also use your sweetener of choice.

 

Paleo Tapioca Pudding provides healthy protein from eggs, good paleo fat from the coconut milk, and good carbs in the form of safe starch in the tapioca. Tapioca pearls are from cassava root, a nutty flavored, starchy tuber. Cassava, among other roots like yam and taro, is a common vegetable use in many traditional dishes in Caribbean, Africa, and Asia countries. The combination of protein, fat and carbs in this dish, give it a low glycemic index, and will keep you full and satisfied for several hours.

 

Easy to make and chill ahead of time, Paleo Tapioca Pudding makes a wonderful breakfast or post work out meal. Tapioca offers a safe starch in your paleo eating routine that is easily digested and contains mostly sucrose with a bit of fructose.

 

Paleo Tapioca Pudding


Paleo Tapioca Pudding

  • Prep time:  15 minutes
  • Cook time:  20 minutes
  • Servings:  6

(Payton’s Paleo 30 Day Challenge if made with xylitol or stevia)


 

1) Place tapioca and 1 of the cans of coconut milk (or the equivalent amount of milk substitute) in a large sauce pan. Allow to sit for 30 minutes to plump up.

2) Add the second can of milk, salt, and sweetener of choice to the pan of plumped tapioca.

3) Over medium-heat bring mixture almost to a boil, stirring often. Then turn heat down to a very-low simmer, and cook uncovered for 10 minutes, stirring occasionally.

4) While the pan is simmering, in a separate bowl, beat the egg whites, until the soft peak stage. Set aside.

5) When the 10 minute simmer time is over, remove the pan from heat, and slowly whisk in the egg yolks, one at a time. Replace pan back on low heat, and cook for another 4 minutes, whisking continuously. Remove from heat.

6) Stirring slowly, fold in about 1/2 a cup of the tapioca mixture, a little at a time, into the egg whites in the bowl. Then stir in another 1/2 cup. (You want to combine them slowly so the egg whites won’t curdle. If they do, all is not lost! The dish will still taste just fine.)

7) Now fold the egg white mixture back into the remaining tapioca mixture in the pan. Turn the pan heat back to medium-low, and cook another 5 minutes while stirring so the bottom won’t scorch.

8) Remove from heat, then stir in the vanilla extract.

9) Pour into a shallow serving dish, or individual compotes or dessert glasses.

 

Sprinkle the Paleo Tapioca Pudding with cinnamon or cocoa if desired. Serve warm or chilled. It tastes wonderful either way.

3 Comments

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  1. Nanette

    I was craving something sweet so I made this today and it was so good! I used Tin Barn organic almond milk, and organic maple syrup for my sweetener. Thank you Payton for another great recipe!

    • Payton

      I know what you mean about craving sweets, especially on stormy winter days.
      Glad to hear you liked it Nanette! I will have to try Tin Barn brand almond milk, I have not seen that kind. Thanks for the tip.
      You are doing great on your paleo eating adventure.
      Woot-woot!

      ~Payton

  2. Megan

    I was fortunate to be a “tester” for this dish and it was everything I hoped it would be! I missed tapioca pudding in my diet! This was so amazingly good!

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