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
- Combine the tapioca pearls & filtered water in a small sauce pan. Allow the pearls to soften for at least an hour.
- 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.
- Cool the slightly. Serve either warm (my preference) or refrigerate until cold. Top with roasted apples (recipe follows).
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)
- Preheat the oven to 350 F.
- In a small baking dish, mix together the apple, coconut oil, sweetener & spices.
- Roast in the preheated oven until the apples are soft, approximately 45 minutes.
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