Tapioca Pudding With Blueberry Compote – AIP/Paleo/Vegan

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

Serves 4


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.

Shared at:  Paleo AIP Recipe Roundtable, Full Plate Thursday, Waste Not Want Not Wednesday

My Gluten-Free Bread

I have tried several versions of gluten-free (or paleo) bread…  and while I have a few favorites (most noticeably this one), I always find they come out dense, heavy and not really what I am wanting.

What I really wanted was a yeast leavened gluten-free bread….  something that I can make a loaf out of (and the one I linked to above is not good for making loaves out of – believe me, I tried!  It is however excellent for flatbreads and crackers).  I want one that I can slice into thick slices, toast and slather with butter….

I have spent a while playing around with recipes, making loaf after loaf…. and finally I have come up with a bread that I am happy with.  It may still be a little crumbly (but no worse than any other homemade bread tbh), but it can be sliced and IT TASTES LIKE BREAD!


Happy dance time!

OK the loaf is not perfect, it cracked down the side and browned more on the bottom than on the top (that is more down to my oven than anything else…. It heats from the bottom) and it could have been browner on the top (I suspect brushing it with some eggwash before baking would help with that), but I was really, really happy with it!

If you are following a pure paleo plan/whole30 or wanting to loose weight I would not recommend you eat this – it is NOT pure paleo and it is packed with carbs… but it is a gluten-free bread for when you need one for someone who is not paleo, are desperate for that piece of toast or you just simply need something to make a PBJ sandwich for a quick lunch or breakfast for the kids… (and don’t forget, young kids NEED extra carbs – this is a great way of providing them with carbs without harming their guts by giving them regular bread full of gluten)

To my mind, this comes into the “eat it occasionally as a treat” category rather than the “eat it as a daily staple”.

This bread contains whole eggs and both chia and flax seeds, and as a result, it is an AIP stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

My Gluten-free Bread

Makes 1 loaf


1/2 cup rice flour

1/2 cup coconut flour

2 cups tapioca flour

2tbsp chia seeds

1 tbsp flax seeds

1 tsp salt

3 eggs

3 tbsp olive oil

1 cup water

1 tbsp sugar

1 tbsp yeast

This recipe is simplicity itself.

Take the yeast and sugar and add it to the water, and leave it to activate and froth while you mix the rest of the ingredients.

This means dumping the rest of the ingredients into a bowl or a food mixer (do NOT try this in a food processor – the tapioca flour will produce a nasty sloppy mess!).  I use my kitchen-aid mixer and it works well.  Otherwise a wooden spoon and a bowl works….

Mix, until evenly blended – no need to knead, there is no gluten to develop.

You want a smooth, even textured dough that is not too sloppy.  Add more water if too crumbly, more tapioca flour if too dry.  The exact amounts may depend on the humidity in your area.  I find if it is raining I need to add way less water.

Place the dough in an oiled baking tin and leave it to rise for 1 hour – it won’t rise as much as a gluten-containing loaf, but it will increase in size a little

Then place the loaf-tin in a preheated oven at 180C/350F and bake for 35-40 minutes until browned and the loaf sounds hollow when the base is tapped.

Remove from the loaf tin and cool completely before slicing.  It will crumble into teeny tiny bits if you try to slice it while hot!


And don’t forget to save all the crumbs on the bread-board to use as a gluten-free breading… store them in a ziplock bag in the freezer and they won’t go bad!