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

Berry Gelatin Pudding

Before switching over to the AIP Paleo Protocol I used to make myself a lot of chia-seed puddings using fresh or frozen fruit.  Sadly, chia seeds are not AIP-friendly as they are a seed, so I can no longer do this.

But the other day, while adding some gelatin to a smoothie (for added protein), I made a very happy discovery.  If you add slightly too much gelatin and let it sit for a while (I was distracted by facebook!), it will thicken to the texture of a pudding.

This is an amazing pudding! Subtly sweet it contains all the goodness of berries, banana, coconut milk and gelatin. All with no added sugar.  It does not have enough gelatin to give it a jello-like texture, more it is slightly soft and puddingy.   If you want a firm, wobbly gello-like texture, simply add more gelatin.

The kombucha/water kefir/coconut yoghurt is entirely optional, but does provide some gut-healing bacteria.  If you don’t want to use it substitute in another liquid such as coconut water or extra coconut milk.

Berry Gelatin Pudding
Serves 4


1 cup berries -frozen or fresh. I used an organic frozen mixed berry blend
1 banana
1 can full fat coconut milk
1/4 cup Kombucha/water kefir/coconut yogurt (optional)
4 tbsp gelatin

Throw all the ingredients into a blender and blend till smooth. Transfer to small mason jars or serving bowls and chill until set. It will take several hours to thicken up but will never set as firmly as jello.
Serve topped with a few berries as a garnish.

How simple is that?


I make this the night before and use it for my breakfast.  I also take it to work (store in the fridge) and have it as a treat after my lunch, or a quick snack to grab between massages.

You could substitute any fruit you liked (fresh or frozen) for the berries to make endless variations.

Chocolate Chia Pudding

What to do when you are craving chocolate at 11pm at night but have no chocolate in the house?  You make yourself a chocolate pudding!

Simple, easy, tasty and good for you, this pudding is satisfying and full of healthy fats.  And it is chocolate!  What is there not to love about it?

I not only devoured a bowl of this as a late-night snack, but it also made a lunch-box filler for the 4 girls for lunch the next day…

Seeds, including chia seeds, and chocolate are both AIP stage 2 reintroductions.  When reintroducing foods on the AIP, I recommend this guide.

Chocolate Chia Pudding

makes 1 large snack and 4 lunchbox fillers


  • 1 ripe banana
  • 1 can coconut milk
  • 5 dates
  • 1/4 cup cocoa powder
  • 1/4 cup chia seeds

This recipe is so simple that it is almost embarrassing to call it a recipe.  All you do is throw everything in your food-processor or blender and process it until it is smooth and creamy.

Pour into a bowl and allow it to thicken – this will take about 30 minutes.


If wanting to send it as a lunch box snack, you can pour it into small pots or use reusable silicone icepop containers like I did….


These containers are slightly too long to fit into our Planet Boxes, hence the end being folded over and secured with a rubber band… but hey, it works!  by the next day’s lunchtime, the pudding had set to a very satisfying mousse-like consistency and was easy to squeeze out of the container.

Peach-Coconut Chia Pudding

This makes a fantastic breakfast, snack or desert – It is also great as a treat for kids!  It would also be a fantastic addition to a Paleo lunchbox.  For older kids and adults you could send it in the mason jar I have depicted below…  for younger kids just package it in a plastic or metal container- or even leave out the extra peach chunks and use one of these great silicone icepop tubes that are fantastic for smoothies as well (if doing this, I would blend the entire peach rather than just half).

And this is what I took for lunch at work today!


It is incredibly satisfying (all that coconut milk provides healthy fats).   This plus one banana and one apple kept me going from breakfast (2 eggs, 2 slices of bacon, one satsuma) until dinner (a pork salad).  And remember that I do a VERY physically demanding job…

It is rich, thick, slightly sweet and delicious.  And the Chia seeds naturally thicken the coconut milk giving a smooth creamy consistency – it really does have the same mouthfeel as a pudding – but with no starch or grains at all!

Not only that, Chia seeds are the richest natural plant source of Omega 3 fatty acids.  And then add in that the 2 tbsp of Chia seeds in this recipe can double your fiber intake, providing 25% of your recommended fiber in one fell swoop.  And they are also packed with protein – which also makes this recipe VERY satisfying. Over 23% of the calories in Chia seeds comes from protein.  When you add that to all the good fats in this recipe, is it so surprising that it is so very filling?

But it is also very healthy…..

This recipe will fill one small mason jar – perfect for an “in jar” snack or desert in your packed lunch for work!

Chia seeds are an AIP stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Peach-Coconut Chia Pudding

serves 1


1 cup full-fat coconut milk (if using canned, read the ingredients – you want one that contains nothing but coconut and water).

1 peach – cut in half and stoned.  I bought my peaches from the Symons Valley Ranch Farmers Market.

1 tsp raw honey (I use honey from Buzz Honey).  This is optional.  It will make the pudding slightly less sweet if you leave it out.

2 tbsp Chia seeds

1/4 tsp vanilla extract

1/4 tsp cinnamon

1/4 tsp ground ginger

Take your halved peach and toss one half into a blender or jar with the coconut milk, honey, vanilla, cinnamon and ginger.  Blend until smooth.

Transfer the mixture to your mason jar and add the chia seeds.  Mix well.

Finely dice the remaining half of the peach and use to top your pudding.

After a few minutes it should have thickened.

Seal and take to work (or nom immediately! It won’t be as thick if you eat it straight away but it will still taste as good and will still pack the same nutritional punch).

If you leave it for half an hour or more it will thicken up to the consistency of pudding….  I made mine around 9am, and ate it around 12pm…  by that stage it was pretty thick.

You could use pretty much any fruit you fancied as a substitute for the peaches…  I just have an overabundance of them which is why I used them!

You also don’t have to serve it out of a mason jar – a small, pretty bowl works just as well…