Name: AIP Breakfast Tapioca Porridge (Grain Free and Paleo)
Prep time: 10 min
Cook time: 10 min
Yield: 3
Ingredients: Coconut oil - 1 teaspoon; Frozen chopped rhubarb - 2 cups; Water, or as needed (Optional) - 1 tablespoon; Raspberries - 1 cup; Stevia powder, or to taste (Optional) - 1 packet; Water, or as needed (Optional) - 2 cups; Small tapioca pearls - ¾ cup; Coconut milk - ⅔ cup; Dates, pitted and chopped - 2; Maca powder (such as Organic Burst®) - 1 tablespoon; Vanilla extract - 1 tablespoon; Stevia powder, or to taste (Optional) - 1 packet

AIP Breakfast Tapioca Porridge (Grain Free and Paleo)

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - AIP Breakfast Tapioca Porridge (Grain Free and Paleo)

1. Coconut oil - 1 teaspoon

2. Frozen chopped rhubarb - 2 cups

3. Water, or as needed (Optional) - 1 tablespoon

4. Raspberries - 1 cup

5. Stevia powder, or to taste (Optional) - 1 packet

6. Water, or as needed (Optional) - 2 cups

7. Small tapioca pearls - ¾ cup

8. Coconut milk - ⅔ cup

9. Dates, pitted and chopped - 2

10. Maca powder (such as Organic Burst®) - 1 tablespoon

11. Vanilla extract - 1 tablespoon

12. Stevia powder, or to taste (Optional) - 1 packet

How to cook deliciously - AIP Breakfast Tapioca Porridge (Grain Free and Paleo)

1. Stage

Grease a saucepan with coconut oil and place over medium heat; add rhubarb. Cook until rhubarb starts to soften, adding water if needed, about 10 minutes. Stir raspberries and 1 packet stevia powder into rhubarb; cook until sauce is smooth, 5 to 10 minutes.

2. Stage

Fill a pot halfway with water and bring to a boil; add tapioca. Simmer over medium heat, stirring often, for 1 minute. Reduce heat to low and continue simmering until tapioca is completely translucent, 5 to 8 minutes.

3. Stage

Blend coconut milk, dates, maca powder, and vanilla extract in a blender until smooth.

4. Stage

Strain tapioca porridge through a fine-mesh strainer and transfer back to the pot over low heat. Stir coconut mixture and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, about 5 minutes more.

5. Stage

Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.