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I’ve been in love with tapioca pudding since I started eating gluten-free. It was just so uplifting that i wasn’t forced to stand in the kitchen for hours or cry over my ridiculously mutant cookies. Because gluten-free baking is difficult as hell. At least in the beginning.
But tapioca pudding is different. It’s easy to make, milk- and gluten-free and can be ready in just a few minutes. However it’s not the most perfect food for a bikini body, because it is basically pure starch. I recommend therefore to accompany it with chia seeds and to eat them in the afternoon, because it’s easier for our bodies to tolerate sugar at that time. Or after a workout session.
When I have to make something sweet really quick – something which also looks good on the table – I usually choose this recipe. It has never betrayed me 🙂
- 0,1 l water
- 0,5 cup small pearl tapioca (do not use instant tapioca)
- 0,6 l coconut milk
- 7 tbsp xylitol (or another sweetener)
- vanilla extract
- chia seeds
- dried fruit
- jam (optional)
- Pour water on tapioca and let them soak it all in.
- Combine soaked tapioca, coconut milk, xylitol, salt and vanilla extract in a pan on medium high heat.
- Stir while bringing to a bare simmer. Lower the heat and cook uncovered until the tapioca pearls have plumped up and thickened.
- Check it whether it’s sweet enough or not. Add more sweetener if needed.
- Serve warm or chilled in cute little bowls, with chia seeds, almonds, (dried) fruit or jam.
You can play around with the topping as much as you like. Tapioca pudding tastes great with any kind of fruit, cream, cinnamon or nuts. Be creative and find your favorite combination!
Hope you’ll like it. 😉