Before going on the AIP (Autoimmune Protocol), I used to have oatmeal several times a week for breakfast. I simply wasn’t willing to give up that warm porridge so I created the perfect replacement: a carob tapioca pudding!
While I still often miss my good ol’ bowl of oats from time to time, tapioca pudding has a few perks of its own.
Tapioca pudding is great to enjoy both hot and cold, and will stay fresh in the fridge for days.
This allows me to make 5 or more servings at a time, giving me breakfast or snacks for the entire week.
It’s especially useful when I’m on the go and don’t have time to cook everyday.
Tapioca is a starch that comes from cassava and has a low glycemic index (you may have seen the little balls before in boba drinks).
Tapioca pudding is also incredibly easy to make. With a prep time of only 2 minutes, very few ingredients and an easy procedure, this recipe is great for those who aren’t savvy in the kitchen or are just getting started on the AIP.
You’ll notice that the ingredients list contains no fruit or sweeteners. That’s because the AIP diet advices you to keep your intake of fructose to 25 grams a day (I prefer to save mine for mid day snacks). However, if you want to make it sweeter, you can add a sliced banana to the pudding while it’s cooking, and leave it until it dissolves.
You won’t need it though. Carob is naturally sweet and similar to chocolate, making this tapioca pudding an indulgent and rich breakfast or snack.
Carob Tapioca Pudding
- Bring water to a boil (make sure the water is bubbling before you throw in the tapioca, otherwise the starch will dissolve in the water and ruin your dish!)
- Toss in the tapioca and stir continually with a wooden spoon.
- Add in the vanilla, cinnamon and lastly the carob powder, ensuring it doesn’t form lumps.
- Continue stirring until all the liquid is absorbed and you get a pudding like consistency (about 10 minutes).
- Transfer the pudding in a cup and layer with some coconut milk, coconut flakes.
- Optional: If desired, top with your fruit of choice.
I’m so excited for you to try my carob tapioca pudding! And if you are looking for a fruitier flavor, I got you covered: in my AIP Italian Cookbook you find the recipe for my Peach and Passion Fruit Budino which is equally delicious!!
I hope you’ll leave me a comment with your feedback and let me know your thoughts.
What are some of your favorite breakfasts on the AIP?