This reminds me of one of my favorite thai desserts… mango with sticky rice. Instead of rice, we get to use cassava! While it makes a great dessert, I think with a little added protein, it would also make a great part of breakfast. This recipe is dairy-free, gluten-free, vegetarian, and paleo.
BENEFITS OF TAPIOCA
*Gluten-free (tapioca comes from cassava)
*Low in cholesterol and unhealthy fats
*Calcium, potassium, phosphorous, magnesium
Makes about 4 servings
Total time: about 20 minutes
1/3 cup of small tapioca pearls
1 1/2 cup water
1 1/2 cup coconut milk (full fat)
2 eggs, separated
1 teaspoon vanilla
dash of salt
OPTIONAL (to add flavor):
1 tablespoon of honey
1 teaspoon cinnamon
1 teaspoon ground ginger
Let the tapioca pearls sit in the water and coconut milk for about 10-15 minutes in a small saucepan (don’t turn heat on yet).
In a small bowl, whip the egg whites until foamy, add in honey if desired.
When 15 minutes goes by, turn the saucepan on medium heat and stir, continue for 10 minutes. The longer you cook, the thicker it will get, so cook up until 20 minutes for desired thickness.
Turn of the heat, fold in the egg whites, vanilla, and salt (as well as any other spices).
Pudding can be served warm or cool. Top with mango. Refrigerate to store.
Tapioca pudding is slightly more bland without the excess sugar, so I added the extra spices as well as a small packet of pure stevia extract. I also added a few tablespoons of gelatin the next morning to add some protein and thickness.