Ever since I went grain free about 9 months ago, tapioca has been my savior! Tapioca has a variety of different names in case you are confused – tapioca, yucca, cassava! Yes they are all the same root vegetable. The end product also comes in a variety of forms – fresh yucca roots, frozen yucca pieces, tapioca pearls (sabudana in hindi, also called a s sago), cassava flour, tapioca starch or tapioca flour.
And I use each of these different forms to create a multitude of dishes which enables me to not only stick to my grain free diet but also enjoy it! Tapioca pearls are a product made from fresh tapioca/yucca. In India this ingredient called as sabudana is primarily used during religious fasting periods. Sabudana Khichdi is one such popular dish.
Nowadays I have started using sabudana to make sabudaana kheer or pudding where I use coconut milk and coconut. This recipe is a variation of the tapioca pearl pudding recipe where I incorporated fruits to make it a ‘parfait’. So yum. This has become one of my regular items for breakfast now but this could easily be your dessert too!
I am bringing this recipe to the Paleo/AIP recipe roundtable.
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- ½ cup tapioca pearls(sabudana or sago), soaked in water overnight (or at least for 4 hours)
- ½ cup coconut milk
- ½ cup water
- 1 tbsp grated coconut (fresh or frozen)
- 1 tbsp maple syrup or honey
- ¼ tsp sea salt
- ½ cup fresh papaya pieces, chopped
- 2 tbsp pomegranate arils
- Drain the tapioca pearls using a strainer. Wash thoroughly in running water while in strainer. Place the tapioca pearls in a medium cooking pot and add all the rest of the ingredients except the fruits.
- Cook on medium heat for about 7-8 mins stirring continuously until all the pearls turn translucent. Turn heat off. Let cool for a few mins.
- In a tall serving glass, layer this tapioca pudding with the fruits and serve!