Tapioca Young Coconut Taro Pudding (paleo, AIP, vegan)
Recipe type: Breakfast, porridge, dessert, snack/treat
Cuisine: Paleo, AIP, vegan
Prep time: 
Cook time: 
Total time: 
A comfort food recipe based off a variety of naturally paleo Pacific (e.g. 'ahu') and Asian dessert/porridge recipes, with a few additional ingredients thrown in.
  • 2 cups tapioca flour or tapioca pearls (large or small)
  • 8 cups of water
  • 1 cup chopped pumpkin, kabocha or butternut squash (optional)
  • 1 cup chopped taro
  • ¼ - ⅓ cup coconut sugar or maple syrup (adjust sweetness level as desired)
  • 1 tsp sea salt
  • 1 tsp cinnamon or cardamom (optional, AIP-provisional) or both
  • 1 can of coconut milk or ½ cup of coconut cream
  • 2 cups fresh or frozen young coconut (can sometimes find in frozen section of ethnic/Asian groceries)
  • ¼ cup dried cranberries (unsweetened), raisins, dates, or figs (your choice)
  1. Add tapioca pearls or tapioca flour to cold water, bring to boil in pot.
  2. Lower heat, and cook until mixture has thickened (or pearls are translucent).
  3. Add squash and taro, cook until tender (poke with fork)
  4. Add sweetener and seasonings. Take off heat and add coconut milk/cream, young coconut, and dried fruit.
Recipe by Flash Fiction Kitchen at https://www.flashfictionkitchen.com/tapioca-young-coconut-taro-pudding-paleo-aip-vegan/