Sunday, November 2, 2014

Tapioca Pudding Porridge with Roasted Apples (AIP & Vegan)


Hot cereal is one of my comfort foods. Stovetop oatmeal, baked oatmeal, cream of wheat/cream of rice, rice pudding--they’re all things I’d love to eat for breakfast in my pre-AIP days. Even though I’ve finally trained myself to eat savory things for breakfast, there still are some days when I want to revert to the comfort that comes from hot cereal for breakfast.


This tapioca pudding porridge can do double duty: it works both as a dessert AND as an occasional breakfast treat.  Of course, it’s totally AIP and paleo (but still delicious, for those non-AIP/paleo readers). And please banish any thoughts of ready-made tapioca pudding snackpacks (like the ones you perhaps had in childhood)--this pudding is not remotely similar :)



It takes a little planning to make--the tapioca pearls require soaking--so I prefer to make it in the evening (soaking the pearls while we’re eating dinner & simmering the pudding afterwards) & then sometimes I eat a little of the leftovers for a breakfast treat (along with some protein).



Since it’s fall right now, and apples are in season, I roasted some to serve on top of the pudding porridge.  Other fruit could be substituted, or the pudding can be consumed all on it’s own.



Tapioca Pudding Porridge 
yields 3 to 4 small servings 

44 g / 1/4 c Small Pearl Tapioca
6 fl oz (3/4 c) Filtered Water
1-13.5 oz can Organic Coconut Milk
1 tsp Vanilla Extract (make sure it’s AIP compliant!) 
20 g / 1 Tbl Real Maple Syrup 
  1. Combine the tapioca pearls & filtered water in a small sauce pan. Allow the pearls to soften for at least an hour. 
  2. Once the pearls have softened, add the coconut milk, vanilla extract, and maple syrup. Bring to a simmer over medium high heat, stirring often. When the mixture simmers, reduce the heat to medium low & continue cooking, still stirring, until the pudding thickens & the pearls begin turning translucent, approximately 15 minutes total. 
  3. Cool the slightly. Serve either warm (my preference) or refrigerate until cold. Top with roasted apples (recipe follows). 

Roasted Apples
1 large organic Apple, peeled & diced
1-2 tsp local Honey (not vegan) or Maple Syrup, depending on sweetness of the apples  
1/2 tsp Homemade Pumpkin Pie Spice (AIP)  (or substitute regular pumpkin pie spice, if not AIP) 
  1. Preheat the oven to 350 F. 
  2. In a small baking dish, mix together the apple, coconut oil, sweetener & spices. 
  3. Roast in the preheated oven until the apples are soft, approximately 45 minutes.
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18 comments:

  1. SO LOVELY! What a smart idea! Quick question, if I make this, I totaaaally need some of those adorable european yogurt jars. Do you know where I could find some (without having to order 100)!?

    XO!

    ReplyDelete
    Replies
    1. These ones are Weck jars & I bought three of them at Sur La Table. Still a bit spendy, I do love them :)

      http://www.surlatable.com/product/PRO-1598002/Weck+Tulip+Jar+

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  2. hello Laura,
    this looks delicious. How are you doing the tapioca pearls exactly? In the evening you let them soak in water for about an hour and then you cook them until they are done the next day? Or do you cook them already in the evening and serve them for breakfast cold, or warm?
    regards

    ReplyDelete
    Replies
    1. I typically soak the pearls for about an hour in the evening & then cook them that same evening. Once cooked, I portion into jars, cool completely, & refrigerate overnight. My preference is to eat the pudding porridge warm, so I re-heat it in the morning. Hope that helps!

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    2. Thank you for your answer. Yes, that helped me a lot. I want to try this recipe, but I don´t have so much time to prepare it before breakfast. But in the evening is enough time. How long can you refrigerate one serving, without being bad? Two days?
      Regards

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    3. If it's kept refrigerated, I'd think you could keep it for at least 4 days? I'm not sure if the tapioca pearls would start to break down, but there's nothing food safety-wise that should make it go bad, if it's been properly refrigerated.

      Delete
    4. Thank you for your answer. I have tried this dish and it “vanished” within some minutes =) I think the pudding won´t survive more than two or three days in the fridge without being eaten = P
      You are really helpful and you answer all questions. So a willingness to help is very rare. I have another question for you. Would you be so kind and click on the next link? It appears a survey, which I have created. I perform it for my bachelor thesis. It's about blogs on the internet. The survey is short and completely anonymous. Would you do me that favor? And anybody else can click on that Link, too. It would help very much.
      Link: https://docs.google.com/forms/d/1sdMatVGQ369v3WP7SgiMvIrMCfbqzUxTo0lq2kvXL_4/viewform?usp=send_form
      Regards

      Delete
  3. Just made it! I doubled it and didnt add the apple topping, but instead mixed in 1 t cinnamon and 1/4 c coconut butter. Very nice paleo comfort food- thanks for sharing!

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  4. This sounds just perfect. Do you think I could make it with almond milk instead of coconut milk ?

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  5. I made this last week and it was sooooo yummy. Even one of my coworkers who dislikes tapioca liked it. I did add an egg before it started boiling. I have this for breakfast warmed with maple syrup and berries. Im making it again now. thanks for the recipe.

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  6. Good post....thanks for sharing.. very useful for me i will bookmark this for my future needs. Thanks.Restaurants in South Delhi

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  7. What are some AIP compliant vanilla extracts?

    ReplyDelete
    Replies
    1. My personal preference is to use Nielsen-Massey Vanilla Extract (http://amzn.to/20Lvr0e) in items that are baked (or cooked on the stove at least 15 minutes). Nielsen-Massey vanilla extract is certified gluten free & the baking/cooking process fixes the alcohol content issue. Or, for items that are not baked, I use Vanilla Bean Powder (http://amzn.to/1GWeNor). Hope that helps!

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  8. This was very tasty and simple to make. My final product was very loose and runny, not thick like your photo shows. Should I have drained the soaking water before adding the coconut milk?

    ReplyDelete
    Replies
    1. You do not need to drain the soaking liquid--it should almost entirely soaked into the tapioca pearls. Perhaps try cooking it longer to evaporate some of the liquid? Hope that helps!

      Delete
  9. 3 Researches SHOW How Coconut Oil Kills Waist Fat.

    The meaning of this is that you actually burn fat by consuming coconut fats (in addition to coconut milk, coconut cream and coconut oil).

    These 3 studies from big medicinal magazines are sure to turn the traditional nutrition world upside down!

    ReplyDelete
  10. I love tapioca and have it had it for two years since starting AIP. Will definitely be trying this recipe. Thank you!

    ReplyDelete