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AIP Breakfast Tapioca Porridge (Grain Free and Paleo)
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Prep Time:
10 minutes
10 minutes
Cook Time:
31 minutes
31 minutes
Total Time:
41 minutes
41 minutes
Creamy tapioca porridge with coconut milk and tangy raspberry-rhubarb sauce, perfect for gluten-free, paleo, and AIP diets. Deliciously satisfying!
Ingredients:
- 1 teaspoon coconut oil
- 2 cups frozen chopped rhubarb
- 1 tablespoon water, or as needed
- 1 cup raspberries
- 1 packet stevia powder, or to taste
- 2 cups water, or as needed
- 0.75 cup small tapioca pearls
- 0.66666668653488 cup coconut milk
- 2 dates, pitted and chopped
- 1 tablespoon maca powder (such as Organic Burst®)
Instructions:
- Prepare a saucepan by greasing it with aromatic coconut oil and heat it over medium heat. Add the rhubarb and cook until it begins to soften, adding water if necessary; this should take about 10 minutes. Fold in the raspberries and a packet of stevia powder into the rhubarb mixture. Continue cooking until the sauce reaches a smooth consistency, which should take 5 to 10 minutes.
- Fill a pot halfway with water and bring to a boil. Add tapioca and simmer over medium heat, stirring often, for 1 minute. Reduce heat to low and simmer until tapioca turns completely translucent, about 5 to 8 minutes.
- In a blender, combine coconut milk, dates, maca powder, and vanilla extract and blend until creamy.
- After straining tapioca porridge, return it to the pot over low heat. Mix in the coconut mixture and 1 packet of stevia powder. Let it simmer until the liquid is absorbed, around 5 minutes.
- Divide the porridge evenly among 3 wine glasses and drizzle each with raspberry-rhubarb sauce for a beautiful presentation.