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.

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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

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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.

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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.

Shared at:  Paleo AIP Recipe Roundtable, Full Plate Thursday, Waste Not Want Not Wednesday

5 thoughts on “Tapioca Pudding With Blueberry Compote – AIP/Paleo/Vegan

  1. I love Tapioca Pudding it is a comfort dessert for me. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. I made this a couple of times now. The first time I followed the recipe exactly but it was too sweet so the next time I used half of the amount of maple syrup and it was just right. I added cinnamon and clove for a warmer taste. I also didn’t eat the compote. Since I reduced the sweetner, it doesn’t have as much a sugar impact on the body and still feels like a desert.

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