Indonesian Coconut Tapioca Pudding (Gelat-Gelat) – A Paleo Dessert Masterpiece
Discover the exotic flavors of Indonesia with our Paleo-friendly Indonesian Coconut Tapioca Pudding. This delectable dessert combines the richness of coconut milk with tender tapioca pearls and fresh berries for a sensory experience you won't forget.
Allergens
N/A (Paleo friendly)
Ingredients
- 1. 1 cup tapioca pearls 2. 4 cups full
- fat coconut milk 3. 1 cup raw honey 4. 1/2 teaspoon sea salt 5. 1/2 teaspoon ground cinnamon 6. 1/2 teaspoon ground nutmeg 7. 1/2 cup unsweetened shredded coconut, toasted 8. 1 teaspoon vanilla extract 9. Fresh berries for garnish
Instructions
- Cook the tapioca pearls according to package instructions until tender but not mushy. Drain and set aside.
- In a large saucepan, combine coconut milk, honey, salt, cinnamon, and nutmeg. Stir well and bring to a gentle simmer over medium heat.
- Once the mixture is heated through, remove from the heat and stir in the cooked tapioca pearls and vanilla extract. Mix gently to ensure even coating of the spiced coconut milk.
- Cover the saucepan and allow the pudding to cool at room temperature for 1 hour. Then, refrigerate until chilled and set, about 3 hours or overnight.
- When ready to serve, divide the chilled Indonesian Coconut Tapioca Pudding among 6 dessert bowls. Top each serving with a sprinkle of toasted shredded coconut and fresh berries.
Chef’s Insight
The Indonesian Coconut Tapioca Pudding (Gelat-Gelat) is a perfect blend of textures - the tender tapioca pearls contrast with the creamy coconut milk, creating a delightful sensory experience.
Notes
This recipe is perfect for a Paleo diet, as it uses only natural, whole food ingredients. It also caters to those with lactose intolerance due to the use of coconut milk instead of regular dairy.