• Coconut Tapioca Pudding

    Coconut Tapioca Pudding | stupideasypaleo.comI’ve been working on increasing my post-workout carb intake lately (yes, it was too low for the volume and intensity of CrossFit I’ve been doing). Those of you on strict Paleo may not ever eat tapioca, but it’s actually a great source of starch. Frankly, a girl can only eat so many sweet potatoes if you know what I mean.

    If you want it sweetened a bit, you could add dates softened with boiling water and pureed, maple syrup, honey, etc. but I like mine on the plain side. Remember, for me this isn’t really about dessert.

    Coconut Tapioca Pudding

    Preparation 15 mins 2017-03-29T00:15:00+00:00
    Cook Time 5 mins 2017-03-29T00:05:00+00:00
    Serves 2 cups     adjust servings

    Ingredients

    • 2-1/2 Tbsp dry tapioca pearls
    • 3/4 cup water
    • 3/4 cup full-fat coconut milk
    • 1 egg, separated into white and yolk
    • 1/2 tsp vanilla extract

    Instructions

    1. In a small, heavy-bottomed saucepan, combine the tapioca and water. Let it sit and soften without heating for 15-20 minutes.
    2. Meanwhile, in a small bowl, whip the egg white until it forms soft peaks. If you are sweetening the tapioca, you can add it to the egg whites when you whip them. Set aside.
    3. Turn the heat on medium-low. Add the coconut milk and egg yolk to the softened tapioca and whisk well. Continue to whisk/stir until the tapioca thickens, about 3-4 minutes.
    4. Turn the heat off and stir in the vanilla. Fold the hot tapioca into the beaten egg white.
    5. Eat warm or refrigerate.

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    Coconut Tapioca Pudding
    Prep time:
    Cook time:
    Total time:
    Serves: 2 cups
    Ingredients
    • 2-1/2 Tbsp dry tapioca pearls
    • 3/4 cup water
    • 3/4 cup full-fat coconut milk
    • 1 egg, separated into white and yolk
    • 1/2 tsp vanilla extract
    Instructions
    1. In a small, heavy-bottomed saucepan, combine the tapioca and water. Let it sit and soften without heating for 15-20 minutes.
    2. Meanwhile, in a small bowl, whip the egg white until it forms soft peaks. If you are sweetening the tapioca, you can add it to the egg whites when you whip them. Set aside.
    3. Turn the heat on medium-low. Add the coconut milk and egg yolk to the softened tapioca and whisk well. Continue to whisk/stir until the tapioca thickens, about 3-4 minutes.
    4. Turn the heat off and stir in the vanilla. Fold the hot tapioca into the beaten egg white.
    5. Eat warm or refrigerate.

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    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    15 thoughts on “Coconut Tapioca Pudding

    1. I made this tonight sweetening with honey and it was just like what I remember as the old Minute Tapioca from my childhood, but with larger pearls. Have been looking for paleo desserts not too sweet and this was perfect. My Dad calls this frog’s eggs, which was disconcerting as a child but funny now.

    2. I scaled this to use the whole can of coconut milk:

      5 tbsp tapioca (Bob’s Red Mill)
      10.5 oz water
      13.5 oz coconut milk
      2 eggs
      1 tsp vanilla

      I also didn’t separate the eggs. It turned out fine.

      Thanks,

    3. I hadn’t heard of tapioca pearls before, but I have tapioca flour. I assume I can substitute it, any idea if I should use 2,5 tbsp or maybe less?

      Looks like a good basic recipe that is easy to play around with (fruit, cacao, spices like cinnamon) so I’ll definately try it 🙂

      1. Hmmmm…you’d definitely have to do some experimenting. I really have no idea how I’d convert the pearls to the flour. If you figure something out, let us know!

      1. You might have had to cook it longer. Did you use instant tapioca or the kind you have to cook? That can make a huge difference. Tapioca literally starts to thicken within moments of adding it to the hot milk. I’m not sure what the issue could have been.

    4. Let me add…
      I’m not using the instant kind.
      I used the large pearls (should they have been small?)
      The package suggests soaking overnight. So I’m assuming they would have soaked up a lot more of that water?

      Thanks again.

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