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 tsp Organic Coconut Oil

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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