Coconut Peach Tapioca (with Dairy Free and Dairy Alternatives)

29 Sep

I love tapioca pudding. My mom used to make this for us growing up and there is something infinitely comforting and delicious about these chewy, warm mixture. Plus, tapioca is very digestible and protein-rich. Making it plain with water and spices is a great way to get some nutrients and soothe your belly when you have an upset stomach. It is the end of peach season so I can really appreciate and savor how perfect they are in this recipe.

1/2 cup small pearl tapioca
Dairy Version- 3 cups whole milk
Dairy-free version- 3 cups unsweetened coconut milk (Trader Joes brand is thickest and best in my opinion)
1/4 teaspoon salt
3 eggs
1/2 cup coconut sugar
1 teaspoon vanilla
1 tablespoon cinammon
1 tablespoon cardamon
1/4 cup unsweetened coconut flakes
1/2 cup coconut cream

If at all possible, soak the tapioca pearls for as long as you can. 4 hours is ideal, but even for 15 minutes will make a big difference.

Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually.

Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures.

Return eggs to pan with tapioca. Slowly bring mixture barely to a boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Add vanilla, spices, coconut flakes and cream. Mix till combined and warm throughout. Serve either warm or chilled (although I like it best hot).

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Slice peaches and serve on top.

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2 Responses to “Coconut Peach Tapioca (with Dairy Free and Dairy Alternatives)”

  1. mmaaeeggss September 30, 2012 at 10:43 am #

    Reblogged this on mmaaeeggss.

    • Simple Nourishing Delicious Food Blog September 30, 2012 at 12:15 pm #

      Thanks for sharing the recipe!

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