One thing that I really miss with being AIP is rice pudding. For years, it was my go-to comfort food. But white rice is not strict AIP.
I was browsing in the grocery store the other day, when I saw some tapioca pearls. And then it hit me – Tapioca Pudding!
This was a regular dessert on the school lunch menu when I was in Junior School…. Everyone hated it, and called it “Frogs-spawn”. But I loved it!
I used the tapioca pearls and made a minimally sweetened pudding using coconut milk. And then, remembering how my Mum used to serve rice pudding with a blob of jam on top, I made a blueberry compote to serve with it.
This is not an overly sweet dessert, but remember, desserts, even ones like this, should be once in a while treat and not an every day indulgence. Eating too many sweet treats can cause inflammation levels to rise, and can result in a set-back in the healing process.
Tapioca Pudding with Blueberry Compote
For the Tapioca Pudding:
- ⅓ cup small tapioca pearls
- 1 cup water
- 1 can full fat coconut milk
- 2 TBSP pure maple syrup
- 1 tsp pure vanilla extract
- pinch of salt
For the Blueberry Compote:
- 3 cups fresh or frozen blueberries
- 4 TBSP pure maple syrup
- 2 TBSP water
- ½ tsp pure vanilla extract
First make the tapioca pudding.
Put the tapioca pearls in the water and leave to soak for around 1 hour.
After this, put all the pudding ingredients in a small pan with the water and soaked tapioca pearls. Bring to a simmer, and cook for around 20 min until the pudding is thick and creamy, and the tapioca pearls are opaque. Stir occasionally to prevent burning.
Divide the cooked pudding between 4 small dishes or jars, cool and then chill in the fridge.
While the pudding is chilling, make the blueberry compote.
Mix 2 cups of blueberries in a pan with the maple syrup, water and vanilla. Bring to a simmer and cook for 10 minutes, stirring occasionally. Add the remaining blueberries, and cook for a further 10 minutes.
Allow to cool slightly until warm but not hot.
Top the chilled tapioca pudding with a spoonful of the warm compote and serve.
The compote recipe will make far more than you need, so store it in the fridge for a few days and use over icecream, waffles, pancakes or anything else that you think it would be good with. Hint – it is AMAZING with duck breast! The compote is very concentrated and rich, and a little goes a long way.
Edit. I have had a lot of people asking me what they could do to make this recipe coconut free. The simplest way would be to use Tigernut milk in place of the coconut milk. Here is a recipe for tigernut milk. I believe that it can also be purchased in some healthfood stores. Another suggestion that I have found that I suspect would be delicous is Avocado milk. Here is a recipe I have found for this. A final suggestion if you cannot use either of these would be BananaMilk. In the case of this last one, you may want to add some additional fat to the pudding to compensate for the lack of fat in the banana milk. I have also found a link for sweet potato milk which is essentially a juiced sweet potato. In this recipe they use purple sweet potatoes, but I am sure any, no matter what the colour, would work. Again, you might want to add additional fat to the recipe.