Brazilian Coconut Tapioca Pudding – A Heavenly Paleo Dessert

Allergens

N/A

Ingredients

• 1 cup tapioca pearls (small)
• 4 cups full
• fat coconut milk
• 3/4 cup raw honey
• 2 teaspoons vanilla extract (pure)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1 cup fresh or frozen tropical fruit, for topping (such as mango, pineapple, and kiwi)

Instructions

1. In a large saucepan, bring the coconut milk, honey, vanilla extract, cinnamon, nutmeg, and pinch of salt to a boil over medium high heat.
2. Once boiling, slowly add the tapioca pearls, stirring gently to prevent clumping.
3. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to ensure the pearls don't stick together or to the bottom of the pan.
4. Remove from heat and let cool slightly. Then, divide the tapioca pudding among four serving dishes.
5. Refrigerate the pudding for at least 2 hours or until fully chilled and set.
6. Before serving, top each dish with a generous portion of fresh or frozen tropical fruit.

Chef’s Insight

To enhance the tropical flavors, consider garnishing with a sprig of mint or a drizzle of additional raw honey.

Notes

Ensure you use full-fat coconut milk for optimal creaminess and richness.