So... the other day I got a real hankerin' for tapioca pudding. And yes. "Hankerin'" is a word. Hankerin (\haŋ-kər-in\) - a strong desire for something.
My mom and I used to make tapioca pudding 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, 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! Confession... the hubs and I totally ate this entire batch in 2 days. I already want to make another batch, but I think I'm going to have to limit myself to once a month haha.
So excited to share this with you guys! I love the fact that it's super easy and fast to make!
Paleo Dairy-Free Delicious Tapioca Pudding
Prep Time: 10 minutes Cook Time: 20 minutes Servings: 6
2 c Almond Milk (I use "Blue Diamond Almond Breeze - Regular"... although I'm going to endeavor to make my own almond milk soon!)
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
1/2 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
1) Soak the tapioca pearls in the 2 cups of almond milk overnight (or at least 6 hours) in the refrigerator.
2) In a large saucepan, combine the tapioca/almond milk mixture, beaten egg, and salt. Allow mixture to sit for 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.