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Reverse Hashimoto's autoimmune disease

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Pumpkin Spice Tapioca Pudding [Paleo-AIP]

Struggling with AIP?

These little Pumpkin Spice Tapioca Puddings are so easy to make and so tasty! It is one of those super simple recipes for those days when you need a little something special but you don’t have a lot of time on your hands.

And you know me, I love to keep things simple in my AIP kitchen!

These little AIP puddings deliver a wonderfully cozy treat. They are rich and creamy and delicately flavored with pumpkin and spices (and everything nice!).

Pumpkin Spice Tapioca Pudding [Paleo-AIP]

Add a generous dollop of coconut whipped cream on top, a drizzle of caramel sauce, and roasted shredded coconut to make these tapioca pumpkin spice pudding extra special!

Where do I get my caramels sauce from? I get mine from Sweet Apricity. They have this scrumptious AIP-compliant sea salted caramel sauce and it’s just awesome. No need to go to all the trouble of making caramel sauce yourself!

To quickly roast shredded coconut, add a cup or two to a skillet and heat up over medium heat, stirring constantly with a couple of wooden spoons until brown. The coconut will turn brown super fast so keep on eye on it!

Pumpkin Spice Tapioca Pudding [Paleo-AIP]

Pumpkin Spice Tapioca Pudding

Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Course Dessert
Cuisine AIP, Autoimmune Protocol, Paleo
Servings 4 servings

Ingredients
  

For the pudding:

For the garnish:

Instructions
 

  • Combine the coconut milk, pumpkin puree, maple syrup, cinnamon, and ginger in a saucepan. Bring to a boil over high heat, then reduce the heat to low.
  • Stir in the tapioca pearls and simmer, stirring frequently, for about 12 minutes, until the pearls turn translucent and the pudding thickens.
  • Divide the tapioca pudding evenly between four small dishes. Refrigerate for 2 hours until the pudding sets.
  • Serve chilled with a garnish of coconut cream, a drizzle of caramel sauce, roasted coconut flakes, and a pinch of cinnamon.

Notes

Coconut cream: coconut cream can be scooped up from a can of full fat coconut milk that has been refrigerated for 24 hours. The coconut cream separates from the coconut water with the cold. I love to use this brand of coconut milk. It is rich and creamy and makes the best coconut cream! You can find it on Amazon or at your local Asian store.
Keyword dessert, fall, pumpkin, Thanksgiving
Tried this recipe?Let us know how it was!
Pumpkin Spice Tapioca Pudding [Paleo-AIP]
Disclosure of Material Connection: Some of the links in the post above may be “affiliate links or Amazon affiliate links”. This means that if you click on the link and purchase the item, I will receive a small affiliate commission. As an Amazon associate, I earn from qualifying purchases. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Comments

  1. Hi Sophie,

    This looks amazing and I’d love to try it! Unfortunately, coconut and I do not tolerate one another.. Is there another AIP friendly substitute you’d recommend for the full fat coconut milk?

    Thanks,
    Lexke

    Reply

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