I’ve previously posted about tapioca pudding (and you can also find the recipe in my e-book AIP & Paleo Holiday Sweet Treats), but I love how this combination takes basic tapioca to the next level. Perhaps it’s just me, but over time as I’m regularly consuming more coconut products, I find myself losing the flavor of coconut. For example, just using coconut milk in a recipe no longer tastes very coconut-y to me. But adding toasted coconut to a recipe, like in this pudding, brings that roast-y, toast-y coconut-y flavor right back.
While the toasted coconut tapioca pudding is great all on it’s own; I topped mine with a tropical fruit mixture both to add extra fruit servings and to keep with the tropical theme of the toasted coconut pudding. I diced pineapple, mango & kiwi & added a spritz of lime juice & a tiny drizzle of honey, but you could use whatever tropical-isn fruits you prefer or can find. I think passion fruit could make an excellent addition, as could papaya and/or banana etc.
Tapioca pudding does take a little planning to make—tapioca pearls need to soften before cooking—but I still think the inactive prep time is worth it. And leftovers with additional coconut milk as a sort of porridge make an excellent treat breakfast (with some protein and perhaps vegetables too).
Toasted Coconut Tapioca Pudding with Tropical Fruit
yield’s 3 to 4 small servings
44 g Small Tapioca Pearls
3/4 c Filtered Water (I use this water filter)
1-13.5 oz can Coconut Milk (I use this brand and weigh out 13.5 oz)
1 tsp Gluten Free Vanilla Extract
2 Tbl Grade A Dark Amber Maple Syrup (or other AIP sweetener of choice)
40 g / 1/2 c Toasted Unsweetened Coconut, plus extra for garnish, if desired
- Combine the tapioca pearls and water in a small sauce pan. Allow the pearls to soften for at least an hour.
- Meanwhile, toast the coconut in a 350 F oven on a parchment lined baking sheet for 5 to 10 minutes, stirring a couple times. Do not burn. Alternately, the coconut can be toasted in a dry skillet over medium high heat, stirring constantly.
- 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 reaches a simmer, add the toasted coconut, reduce the heat to medium low & continue cooking, still stirring, until the pudding thickens and the pearls begin turning translucent, approximately 15 minutes total.
- Cool slightly. Serve warm (my personal preference) or refrigerate until cold. Top with tropical fruits, & an extra dusting of toasted coconut, if desired.
Honey (optional, depending on sweetness of the fruit; substitute maple syrup to keep vegan)
- Mix together diced tropical fruits, such as pineapple, mango, and kiwi (or add other favorites, if desired).
- Squeeze a little fresh lime juice over the fruit & drizzle with a little honey, if desired. Refrigerate for at least 15 minutes to allow the flavors to meld.
- Spoon the fruit salad over the prepared tapioca pudding just before serving.
This post is included in the Paleo AIP Recipe Roundtable #115
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