AIP Breakfast Tapioca Porridge (Grain Free and Paleo)

This tapioca porridge flavored with coconut milk and a raspberry-rhubarb sauce is gluten-free, paleo- and AIP-friendly, and very tasty!

• Preparation Time: 10 mins
• Cooking Time: 31 mins
• Total Time: 41 mins
• Calories: 352 Calories

Ingredients

• 1 tablespoon vanilla extract
• 1 cup raspberries
• 2 cups water, or as needed
• 1 tablespoon water, or as needed
• 1 teaspoon coconut oil
• 2 dates, pitted and chopped
• 2 cups frozen chopped rhubarb
• 1 tablespoon maca powder (such as Organic Burst®)
• 1 packet stevia powder, or to taste
• 0.75 cup small tapioca pearls
• 0.66666668653488 cup coconut milk

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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