Name: Aip Breakfast Tapioca Porridge (grain Free And Paleo) Recipe
Total time: 41 min
Yield: 3
Cuisine: Brazilian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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

How to make Aip Breakfast Tapioca Porridge (grain Free And Paleo) Recipe

Little Bites Of Beauty

Crawler

Brazilian

<p>This tapioca porridge flavored with coconut milk and a raspberry-rhubarb sauce is gluten-free, paleo-and aip-friendly, and very tasty!</p>

Vegetarian

Paleo

Coconut oil

Frozen chopped rhubarb

Water,  or as needed

Raspberries

Packet stevia powder

Small tapioca pearls

Coconut milk

Dates,  Pitted And Chopped

Maca powder

Vanilla extract

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 1

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 2

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

step 3

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 4

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

step 5

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