Gluten-Free Dairy-Free Vanilla-Coconut Tapioca Pudding
Cassava (also known as tapioca, yuca, and manioc root) is an edible starch and major source of carbohydrates.
Used as a major staple food for many South American tribes since Pre-Columbian times, cassava flour is a great alternative to wheat flour, since wheat flour is typically refined, bleached, and stripped of nutrients. Cassava flour is a good source of calcium. Did I mention it is also gluten-free :)?
Here is a quick recipe for a delicious pudding that is very easy to make.
If you are on a long detox where tapioca is occasionally allowed (please check :)) and crave a desert, this may work provided you use a tiny amount of stevia instead of sugar, skip on salt, and use a simple topping like cinnamon.
Check it out!
- 15 minutes
- 1 can (400ml) unsweetened coconut milk or homemade almond milk
- One-quarter cup (2 tablespoons) of quick cooking tapioca
- Pinch of salt
- 2 teaspoons of Madagascar Bourbon Pure Vanilla powder
- 2 tablespoons unrefined brown sugar or some pure stevia extract if you are on detox
- For topping – use your imagination :). Examples 2 ripe bananas, sliced; toasted almonds with a tablespoon of dark rum is another option. I also like crashing some berries in the blender. Or adding some aronia powder or cinnamon.
- In a medium saucepan combine coconut milk, tapioca and salt. Slowly bring to a simmer over medium heat, stirring constantly.
- Add vanilla. Keep stirring until mixture begins to thicken.
- Remove from heat; stir in sugar until melted.
- Let it stand in the saucepan uncovered for 10 minutes or until thickened, stirring occasionally.
- Cut bananas in small pieces and stir in. Transfer to serving cups.
- Top with almonds and rum or any other topping that you prefer or have at hand.