Mouthwatering Coconut Tapioca Pudding (Kiri Hodi) – A Sri Lankan Delicacy for Paleo Diet Enthusiasts
Discover a mouthwatering, advanced-level Paleo dessert recipe that captures the essence of Sri Lankan culinary traditions. Our Mouthwatering Coconut Tapioca Pudding (Kiri Hodi) is a creamy, aromatic delight perfect for special occasions or as an indulgent treat on the Paleo diet.
Allergens
Nuts (optional)
Ingredients
- 1. 1 cup Cassava flour (tapioca flour) 2. 2 cans Full
- fat coconut milk 3. 4 cups Water 4. 1 cup Raw honey 5. 1/2 tsp Sea salt 6. 1 tsp Vanilla extract 7. 1/2 cup Shredded coconut, unsweetened 8. 1/2 cup Chopped almonds (optional) 9. 1/4 tsp Ground cinnamon (optional) 10. A pinch of Nutmeg (optional)
Instructions
- In a large saucepan, combine the cassava flour and water. Whisk until smooth and lump free.
- Add coconut milk, honey, vanilla extract, sea salt, ground cinnamon, and nutmeg (if using). Stir well to combine.
- Place the saucepan over medium heat, stirring continuously, until the mixture thickens into a pudding like consistency, approximately 15 20 minutes.
- Remove from heat and stir in the shredded coconut. Let it cool slightly.
- Divide the pudding among individual serving dishes or a single large dish, smoothing the tops for even presentation. If using chopped almonds, sprinkle them over the top of the pudding for added crunch.
- Allow to chill in the refrigerator for at least 2 hours or until fully set.
Chef’s Insight
The balance of flavors in this dish is what makes it truly special. The natural sweetness of the honey combined with the richness of the coconut milk creates a dessert that's both satisfying and light. It's perfect for those looking to indulge without compromising on their Paleo diet.
Notes
For best results, use full-fat coconut milk and raw honey. - Be sure to stir the pudding continuously during cooking to prevent lumps and ensure a smooth texture.