Paleo Dairy-Free/Refined Sugar Free Tapioca Pudding

Paleo Dairy-Free Tapioca Pudding - www.healthymamaspace.com

I recently got a sudden craving for tapioca pudding! My mom and I used to make it all the time as a kid and it was one of my favorites! Wanting to share a little piece of my childhood with my husband (and obviously just wanting some tapioca pudding), I set out to make a "paleo" tapioca pudding! 

I went on a search for real tapioca pearls (I hate to admit that I used the "minute tapioca" as a kid), subbed out the milk for a combination of almond and coconut milk (which by the way, if you don’t have an issue with dairy, you CAN still just use regular milk), and all of the horrible refined sugar usually in tapioca for honey! After a few tries (the first batch I put WAY too much coconut milk in), whala! I had tapioca pudding that tasted just as good as the "regular tapioca", but with a hint of coconut! Warning… this pudding is slightly addicting… the hubs and I ate this entire batch in 2 days, ha!

So excited to share this with you guys! I love the fact that it's super easy and fast to make.

Paleo Dairy-Free Tapioca Pudding - www.barbellsandbaking.com

Paleo Dairy-Free Delicious Tapioca Pudding

Prep Time: 30 minutes                  Cook Time: 20 minutes                         Servings: 6

Ingredients: 

2 c Almond Milk

1 can of organic coconut milk (about 1 1/2 c depending on brand) - Note: Make sure you double check the ingredients on the back of the can... it should be just water and organic coconut

1/3 cup small tapioca pearls (not the instant type) - Bob's Red Mill is a GREAT brand.

1/4 cup raw honey

1 teaspoon vanilla

1 egg (beaten)

1/4 teaspoon salt

*Note - if are fine with dairy, then you can easily just use 3 cups of regular milk instead of the almond/coconut milk combo and add it all in at the beginning soak period. I love using “Maple Hill Creamery” Grass Fed Whole Milk.

Instructions: 

1) Soak the tapioca pearls in the 2 cups of almond milk for at least 30 minutes in a large saucepan.

2) In a large saucepan, combine the tapioca/almond milk mixture, beaten egg, and salt. Allow mixture to sit for an additional 10 minutes. 

3) Over medium heat bring mixture to boil (stirring slowly and constantly). 

4) Once boiling, slowly stir in the honey and can of coconut milk. Continue stirring at a boil for an additional 10 minutes. 

5) Remove from heat and stir in the vanilla extract. 

6) Let it sit for 10 minutes. Then stir once more and pour into pudding cups (the smaller they are the faster the pudding will thicken and the faster you can eat it!). Place pudding cups into fridge and chill for at least an hour before serving.

7) Enjoy!

Jenna Lodin | www.healthymamaspace.com