Toasted Coconut Tapioca Pudding with Tropical Fruit (AIP, Paleo, Vegan)

I developed & photographed this recipe last spring; however, I forgot about it until recently when I rediscovered the photos while reorganizing old files. I thought it was a great one to share, even a year later. :)

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

1. Combine the tapioca pearls and water in a small sauce pan. Allow the pearls to soften for at least an hour. 
2. 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. 
3. 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. 
4. Cool slightly. Serve warm (my personal preference) or refrigerate until cold. Top with tropical fruits, & an extra dusting of toasted coconut, if desired. 

Tropical Fruit Salad 
Pineapple, diced
Mango, diced
Kiwi, diced
Lime juice
Honey (optional, depending on sweetness of the fruit; substitute maple syrup to keep vegan)

1. Mix together diced tropical fruits, such as pineapple, mango, and kiwi (or add other favorites, if desired). 
2. 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. 
3. 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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