Here is a coconut free tapioca pudding with carob recipe.
Of course, if you are not on the Auto-Immune Protocol (AIP) and can’t find carob or don’t like it, you can replace with cacao powder. Same with tigernut milk, if you are not on the AIP diet, you can replace it with another non dairy milk (almond milk…).
Please note that tapioca is made out of cassava. So if you are intolerant to cassava, you might not tolerate tapioca, although I have heard that some people can’t tolerate cassava flour but are ok with tapioca.
Tapioca pudding
Course: DessertDifficulty: Easy2
servings5
minutes10
minutesIngredients
1/4 cup (40 g) tapioca granules or tapioca pearls
2 cups (500 ml) tigernut milk or water
1-2 Tbsp carob powder
1 tsp vanilla extract (careful to choose AIP compliant vanilla extract)
Optional: 1 or 2 Tbsp maple syrup
Pinch of cinnamon
Instructions
- Pour the tigernut milk or water in a saucepan and bring to a boil. If you use water, as you won’t get the nutty flavor of the tigernut milk, you can compensate this by adding a little bit more of vanilla, cinnamon or carob.
- Toss in the tapioca and stir continuously with a spoon.
- Add in the carob powder, vanilla extract and maple syrup.
- Let it cook on medium heat while stirring continuously until you get a pudding like consistency (about 10 minutes). As the pudding continues to thicken while it cools down, turn off the heat when the pudding is still quite liquid. Adjust the cooking time according to the consistency you like for your pudding.
- Transfer the pudding in a bowl and voilà! Let it cool off before serving.
Bon appétit !
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