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.
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
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.
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.