• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Go Healthy With Bea
  • Home
  • About
    • My Natural Healing Journey
    • IIN Health Coach
    • Bea in the news
  • Recipe Index
  • Natural living
  • Blogging
  • Contact
  • English
  • Français
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Natural living
  • Blogging
  • Contact
  • English
  • Français
  • Follow me!

  • ×

    Home » Desserts & snacks

    Tapioca pudding (vegan, AIP, paleo)

    Published: Apr 17, 2020 · Updated: Jul 22, 2021 by gohealthywithbea | This post may contain affiliate links | 2 Comments

    Sharing is caring! / Aimer c'est partager!

    917 shares
    • Share431
    • Tweet
    Jump to Recipe Print Recipe
    A jar full of tapioca pudding on a wooden board
    A jar full of tapioca pudding on a wooden board and a text overlay with the title

    Easy homemade from scratch tapioca pudding!

    tapioca pudding in a glass jar on a wooden board

    What is tapioca made out of ?

    Please note that tapioca is made out of cassava which is a long tuberous starchy root. Unfortunately, many people are intolerant to 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.

    Ingredients for this pudding

    • tapioca pearls or tapioca granules : tapioca pearls are like tiny white pearls. In France, they are harder to find than tapioca granules. Tapioca granules are not as beautiful as tapioca pearls when they are dry. They are more like coarse salt. Surprisingly, tapioca granules form little pearls once they hydrated. So in the end you can use either one of them and you will get the same result.
    • tigernut milk or water. If you can tolerate coconut, you can use half coconut milk, half water. Why half water and half coconut milk? Because coconut milk is high fat. Which can be a bit "heavy" on the stomach and consequently can make you feel a little nauseous if you eat too much of it. Other possible substitution, only if you are not following AIP: almond milk or any other kind of non dairy milk.
    • carob powder. 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.
    • vanilla extract
    • cinnamon
    • optional: maple syrup

    How to make it

    1. 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.
    2. Toss in the tapioca and stir continuously with a spoon.
    3. Add in the carob powder, vanilla extract and maple syrup.
    4. 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.
    5. Transfer this tapioca pudding to a bowl and voilà! Let it cool off before serving. Bon appétit!

    Other carob recipes

    • Carob zucchini bread (Coconut free, AIP, paleo)
    • Pear and carob tart (Coconut free, AIP, vegan)
    • AIP Carob frosting (Coconut free, vegan)
    • Heart Shaped Chocolate Cakes (AIP, paleo)

    Tapioca pudding (vegan, AIP, paleo)

    gohealthywithbea
    A very simple recipe ready in 15 minutes!
    4.78 from 9 votes
    Print Recipe Pin Recipe
    AIP recipe icon
    Coconut free recipe icon
    Dairy free recipe icon
    Egg free recipe icon
    an icon with the letters G and F to label gluten free recipes
    Paleo recipe icon
    an icon with the letter V for vegan recipes
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Dessert
    Cuisine International
    Servings 2 servings
    Calories 146 kcal

    Ingredients
     
     

    • 40 g  tapioca pearls  or tapioca granules
    • 500 ml tigernut milk or water (see notes for other substitutions)
    • 1 or 2 tablespoon carob powder  (or cacao powder if you are not on AIP)
    • 1 teaspoon vanilla extract
    • Pinch of  cinnamon

    Optional:

    • 1 or 2 tablespoon maple syrup

    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 to a bowl and voilà! Let it cool off before serving.
      Bon appétit !

    Notes

    To replace the tigernut milk, you can use water. If you can tolerate coconut, you can use 250 ml (1 cup) canned coconut milk and 250 ml (1 cup) water. Other possible substitution, only if you are not following AIP: almond milk or any other kind of non dairy milk that you like.
    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

    Nutrition facts per serving

    Calories: 146kcalCarbohydrates: 37gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 17mgPotassium: 101mgFiber: 3gSugar: 16gVitamin A: 1IUVitamin C: 1mgCalcium: 55mgIron: 1mg
    Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
    Liked this recipe?Follow me @gohealthywithbea on Pinterest
    Liked this recipe?Follow me @gohealthywithb on Facebook !
    « Paleo pumpkin muffins (gluten free, AIP, vegan)
    Liver recipe with blueberries (AIP, paleo) »

    Reader Interactions

    Comments

    1. Carrie

      September 04, 2021 at 12:22 am

      5 stars
      This was delicious, even without the maple syrup! (I’m avoiding ALL sweeteners.) Thanks for another great recipe! I might try adding some raspberries next time I make it, or at least serve it with some on top.

      Reply
    2. Tristan Marci

      March 10, 2022 at 1:39 pm

      5 stars
      Hi, I do think this is an excellent site. I stumbledupon it 😉 I may come back once again since I saved as a favorite it. Money and freedom is the best way to change, may you be rich and continue to help other people.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more

    PRINTABLE HEALTH JOURNAL

    I've created a printable weekly health journal to help you on your natural healing journey. Read more

    Follow me !

    As Featured on :

    Footer

    ↑ back to top

    About

    • About Bea
    • Bea in the news
    • Disclaimer
    • Legal terms

    Featured on

    Contact

    • Contact
    • Media Kit
    • Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Go Healthy With Bea

    • English
    • Français

    Privacy Policy