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Thursday, March 12, 2015
Paleo Coconut Tapioca Pudding
This yummy recipe from Paleo Leap calls for eggs, but instead I would try using chia and water since it congeals well. I would use 3 TBS chia and 6 TBS water. Enjoy!
½ cup small tapioca pearls;
2 1/2 cups + one 14 oz. can of coconut milk;
1 vanilla bean;
2 large egg yolks;
3 tbsp. raw honey; (optional)
photo from paleoleap.com
In a large saucepan placed over a medium heat, combine the tapioca, the 2-½ cups of coconut milk, and the vanilla bean.
Bring to a simmer over a moderate heat and cook, whisking occasionally, until the tapioca is translucent and tender (about 20 minutes). Whisk in the remaining coconut milk.
In a small bowl, whisk the egg yolks with the honey (if using) until smooth. Pour in about ½ cup of the hot coconut very slowly while continuing to whisk the entire time. Make sure to take your time with this step, otherwise you’ll end up with scrambled eggs! Then pour the egg/coconut mixture back into the saucepan, stirring constantly, and keep stirring for about 5 minutes.
Refrigerate the pudding until solid, and serve chilled.
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