Tapioca Cream is a great dairy free alternative to yogurt. Not for the probiotics, of which there are none, but for the spoonable, lickable, slurpable texture that is so perfect with fruit and granola. It’s also a good alternative to Chia Seed Pudding, which isn’t an option for the elimination phase of the AIP. My trick for transforming it from a standard Pudding into a Tapioca Cream is simply to whisk the still-warm tapioca with an immersion blender. It thickens up while cooling and becomes smooth and velvety.
Tapioca Cream – A Great Dairy Free Alternative to Yogurt – Paleo, AIP, Low FODMAP
Looking for the recipe? Scroll down.
Small tapioca pearls, water, coconut milk, fresh strawberries, honey or maple syrup. That’s all it takes. I make it in the Instant Pot because I’m so used to it, and it means I don’t have to stand over it and stir. If you don’t yet have an Instant Pot and need to make it on the stove-top, then just put all your ingredients into a saucepan and simmer for 10 – 15 minutes. Once blended, I pour the Tapioca Cream into individual serving jars. Fiorenzo likes eating it straight out of the jar, topping it up with granola as he goes. So much so that if I want it for a weekend breakfast, I have to hide a couple of jars in the back off the fridge so they’re not all scoffed off after dinner.
Tapioca Cream: the Video, and Overcoming Personal Obstacles
I made this ‘How To’ video. I know, I know. I should have done my hair or something. Set up a workspace in an area with half decent lighting, instead of on my kitchen bench where my only option is landscape mode instead of portrait. I should have cleaned my phone’s camera lens. I should have double-checked before publishing, and changed the final credits from ‘Title’ to ‘Recipe’. I should probably not even have published it. But I did.
I’m not comfortable in front of a camera, much less a video, which is strange because I’m normally a very good communicator. I’m very comfortable presenting in front of people, always have been. But put a video recorder in front of me and I freeze. I do countless takes before I’m reasonably content, but I’m never happy. I see myself on video and my inner critic leaps out and starts jabbing: “You’re rambling, you’re not natural, your eye is slanty and you’re too wrinkly, your hair is much grayer than you thought, you’re not smiling enough, the video is too long and, in any case, nobody is interested.” Well, fine. Because, you know what? It’s not actually about the video.
It’s about me acknowledging this space where I have very little self esteem, and about finding the courage to go out on a limb and reach beyond my comfort zone. Even if it means falling over. It’s an exercise in personal growth. So bear with me. And thanks for being lovely and supportive.
Play around with the fruit when making your Tapioca Cream. In The Paleo AIP Instant Pot Cookbook you’ll find my recipe for Pina Colada Tapioca Pudding, which of course uses pineapple. Blueberries are lovely, of course. Banana will give you a thicker consistency, but halve or omit the natural sweetener – bananas are sweet enough. Let us all know how you go, and don’t forget to tag me @paleomantic when you post on Instagram – I love seeing your creations.
On The Side
Real Simple Granola – So simple, you probably already have the ingredients in your pantry. Crisp and crunchy, just the right contrast when served with smooth, silky Tapioca Cream.
Celebration Mini Fruit Tarts – For another kind of non-dairy cream – this time, more of a creme patisserie, using coconut cream, gelatin and a touch of turmeric for colour.
Instant Pot Love – 11 Irresistible Reasons Why You’ll Lose Your Heart to the Instant Pot – My review of the Instant Pot, in case you need to be convinced.
The Paleo AIP Instant Pot Cookbook – An insight into all the great recipes and advice that you’ll find inside.
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- ⅓ cup small tapioca pearls
- 1 cup water + 1 cup for the Instant Pot
- 1 cup chopped strawberries
- ⅔ cup coconut cream
- 2 tablespoons honey, or maple syrup for Low FODMAP
- Instant Pot Instructions: Prepare the pot by pouring in 1 cup of water and placing the steaming rack on the base. Place all the ingredients into a stainless steel bowl, stir to combine, then place the bowl on the steaming rack. Put on the lid, lock, and close the sealing valve. Set the Manual function to 5 minutes. When the timer sounds, allow the pressure to release naturally. Remove the lid, and when cool enough to handle, remove the bowl. Using an immersion blender, whisk the Tapioca into a cream. Pour into individual serving bowls or jars, and refrigerate.
- Stovetop Instructions: Place all ingredients into a saucepan. Bring to a boil over a low heat and simmer, stirring continuously, for 10-15 minutes. Allow to cool a little. Using an immersion blender, whisk the Tapioca into a cream. Pour into individual serving bowls or jars, and refrigerate.
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