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A well-loved dessert all around the world, tapioca pudding is one “treat” that’s easily made Paleo, because when you take out the sugar and milk, it’s actually not unhealthy! Tapioca is a safe starch, and actually quite a good choice of carbohydrate: it’s mostly glucose (starch), without a lot of fructose (sugar). Nutritionally, it’s not much to speak of, but it doesn’t do any harm either, so it’s perfectly fine to eat as an addition to a nutritious diet.
In this dessert, the tapioca pearls add texture and flavor to a coconut milk pudding. The key to making the “pudding” part of the recipe work is patience. With the egg yolks and the coconut milk, you’re creating a thick mixture called a custard, which gives the pudding its thick, creamy texture. Take it slow and steady, and you’ll be rewarded with a melt-in-your-mouth dessert. But if you heat up the eggs too fast, you’ll end up with scrambled eggs in your pudding! There’s no such thing as “too slow;” pick a time when aren’t in a rush, so all your efforts won’t be wasted with a disappointing result.
Once your pudding is ready to go, the fun part begins. Tapioca and coconut milk make a delicious “base” that you can jazz up with any kind of fresh ingredients you like. Add strawberries, mangos, lime zest or juice…whatever tickles your fancy. The coconut lends itself well to a “tropical” theme, but you could also experiment with cocoa powder or more savory additions if you’re looking for something different. Tweak it to match your dinner theme, or just add whatever you think is tastiest.
Prep Time: 20 min.
Cooking Time: 35 min
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