Indonesian Paleo Coconut Tapioca Pudding: A Luxurious Dessert Experience

Allergens

None

Ingredients

• 1 cup cassava flour 2 cups full
• fat coconut milk 3/4 cup canned coconut cream 1/4 cup honey or maple syrup 1 teaspoon pure vanilla extract 1/4 teaspoon sea salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons tapioca starch 2 cups water Fresh fruit, for garnish (e.g., berries, mango, or kiwi) Toasted coconut flakes, for garnish

Instructions

1. In a medium bowl, whisk together cassava flour and tapioca starch. Set aside.
2. In a large saucepan over medium heat, combine coconut milk, coconut cream, honey or maple syrup, vanilla extract, sea salt, ground cinnamon, and ground nutmeg. Stir until well combined.
3. Slowly whisk the cassava flour and tapioca starch mixture into the saucepan, stirring constantly to prevent lumps.
4. Continue cooking over medium heat, stirring continuously, until the pudding thickens and starts to bubble, about 5 7 minutes. Remove from heat.
5. Pour the pudding through a fine mesh sieve into individual serving dishes or one large bowl to remove any lumps.
6. Cover the dishes with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
7. Before serving, garnish with fresh fruit and toasted coconut flakes.

Chef’s Insight

The combination of cassava flour and tapioca starch creates a velvety smooth pudding that is perfect for a paleo dessert, while the blend of spices adds warmth and depth of flavor reminiscent of traditional Indonesian cuisine.

Notes

This recipe highlights Indonesian flavors while being paleo-friendly and gluten-free. The balance of sweetness, warmth from spices, and creamy texture makes it a luxurious dessert experience.