This creamy paleo tapioca pudding is the perfect dessert for when you feel like a bit of a treat. There are a ton of extras that you can add to the pudding, such as sliced mango or banana.
This creamy dessert is an absolute delight. It has a slight hint of vanilla and a hint of sweetness from a touch of honey. It is a delicious paleo-friendly alternative to rice pudding.
Tapioca pudding is a simple dessert that does not require much effort to get right. The hardest part of this recipe is mixing in the eggs without scrambling them. Just follow the recipe and take your time.
A single batch of this pudding will feed roughly four people. However, with the aid of a few extra side dishes, you can easily feed six people without having to alter the recipe.
You can cook this pudding and allow it to cool completely before serving. So, it is perfect if you want to make the pudding ahead of time and have it as a cold breakfast or dessert.
What to Serve with Tapioca Pudding
As mentioned above, you can add a ton of different extras to this dish to feed more people.
Personally, I love to serve this pudding with some summer berries such as raspberries and strawberries. Other fruits such as mango, banana, or peaches will work nicely with the pudding.
For a bit of extra crunch, you can add some chopped nuts such as walnuts or hazelnuts. I like to go one step further and mix some homemade granola in with the pudding.
If you want to see how to make this paleo-friendly tapioca pudding, then be sure to check out the video below. Alternatively, there is a full written recipe underneath the video.
Paleo Tapioca Pudding Recipe
- ½ cup tapioca pearls
- 3 cups coconut milk
- 2 Tbsp honey
- 1 tsp vanilla bean paste
- 2 egg yolks, beaten
- ¼ tsp sea salt
- In a pot, combine the tapioca pearls with the coconut milk and let sit for 1 hour.
- Add the honey, salt, vanilla bean paste, and bring to a boil over medium heat, stirring constantly.
- Once at a boil, reduce the heat to low and continue cooking for 5 minutes while stirring.
- Remove 1 cup of the tapioca pudding and slowly mix it into the beaten eggs. Gradually adding the pudding will help prevent the eggs from scrambling.
- Once combined, add the egg mixture to the pot and stir it in with the rest of the pudding.
- Cook on low for 2-3 minutes while stirring constantly. Do this until the pudding has thickened.
- Serve hot or allow to cool.
- As I mentioned above, the tricky part of this recipe is not letting it burn or scramble. Always keep stirring the pudding mix in the pot. If you are unable to stir, remove it from the heat while you do whatever needs to be done.
- To avoid scrambling the eggs in step four, very slowly mix the pudding with the eggs. Adding the pudding mixture too fast may cause the eggs to scramble. Also, avoid turning the temperature up too high on the stove when you mix it back into the main pudding mix.
- You can leave the honey out, but keep in mind that this will leave the pudding without a sweetener. Also, even though honey is paleo-friendly, it is best not to go overboard with it.
- Tapioca pudding is great both warm and cold.
- You can replace the coconut milk for almond milk instead. Personally, I prefer the coconut flavor.
The information above is an estimate generated by an online nutrition calculator.
More Paleo-Friendly Desserts
If you do not feel like pudding for dessert but want something that is sweet and paleo-friendly, then be sure to check out a couple of suggestions below.
You should check out the coconut paleo custard recipe. It is creamy and goes perfectly with some delicious summer fruits. I highly recommend giving it a try.
The baked apples are a delicious dessert and are very easy to make. Essentially they are cored apples that are filled with a delicious range of nuts and fruit. The apples are oven-baked until they are deliciously tender.
This paleo tapioca pudding is undoubtedly delicious, and I hope that you end up agreeing. If you have some feedback, thoughts, tips, or anything else, then please feel free to leave a comment right below.