Tapioca Pudding

Jump to recipe

What is tapioca?

Tapioca is a starch collected from the root of a cassava plant. The cassava plant is a root vegetable that grows in the North and Northeast regions of Brazil. Tapioca starch is used in AIP baking as well as a thickening agent in AIP sauces. It's often used interchangeably with arrowroot flour.

I like the size of the small tapioca balls when making tapioca pudding but honestly, the large balls could be just as good. It will just end up being a slightly different texture. Speaking of texture, don't worry too much if your pudding sticks together after it cools or is stored in the fridge. Tapioca tends to be sticky and thick (which is why it's so good to use as a thickening agent). Just add a little coconut milk, or even water, and use a spoon to stir it up. This will help to thin your pudding to your desired texture.

I also find this pudding recipe to be a better dessert than a breakfast. I have thought to myself, many times, that tapioca pudding is very similar to the oatmeal and grits-like breakfasts I used to enjoy, but after trying to eat tapioca pudding for breakfast, I thought again. Breakfast should truly be a meal that sets you up for the day. Putting together a breakfast with protein, high-quality fats, and vegetables will help to control your blood sugar and other hormones throughout the day. Tapioca pudding unfortunately isn't that. It's delicious, don't get me wrong, but you may find that you'll need to pair it with other foods that will help to stabilize your blood sugar.

Tapioca Pudding Recipe

Ingredients:

• 1 cup small tapioca balls

• 2 cups of water for soaking tapioca balls

• 1.5 cups water for boiling

• 1/2 can coconut milk

• 1 tsp cinnamon

• 1 scoop of vanilla collagen

• 1/4 cup maple syrup

• toppings: berries, raisins, dates, etc.

Instructions:

1. In a small to a medium-sized bowl add the tapioca balls and water. Let them soak for at least 2 hours.

2. Add the soaked tapioca balls to a medium-sized pan and add the remaining 1.5 cups of water.

3. Turn stovetop on medium heat, stirring often. Turn the heat down a little if the mixture starts to boil.

4. Add extra water if you find the consistency is too thick or hard to stir.

5. Tapioca balls should start to become translucent. When they do, add coconut milk, cinnamon, vanilla collagen, and maple syrup.

6. Stir well and take off the stove to cool.

7. Add toppings and extra coconut milk (as needed for a thinner consistency) to your individual bowl of tapioca pudding.

8. Enjoy warm OR cold!