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Paleo Tapioca Pudding Recipe

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.

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