AIP Breakfast Tapioca Porridge (Grain Free and Paleo) Recipe

AIP Breakfast Tapioca Porridge (Grain Free and Paleo) Recipe

  • Raspberry-Rhubarb Sauce:
  • 1 teaspoon coconut oil
  • 2 cups frozen chopped rhubarb
  • 1 tablespoon water, or as needed (optional)
  • 1 cup raspberries
  • 1 packet stevia powder, or to taste
  • Porridge:
  • 2 cups water, or as needed
  • 3/4 cup small tapioca pearls
  • 2/3 cup coconut milk
  • 2 dates, pitted and chopped
  • 1 tablespoon maca powder (such as Organic Burst®)
  • 1 tablespoon vanilla extract
  • 1 packet stevia powder, or to taste (optional)
  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.
  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.
  3. Blend coconut milk, dates, maca powder, and vanilla extract in a blender until smooth.
  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.
  5. Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.