AIP Friendly Coconut Tapioca Pudding
Creamy, lightly sweet, and gently spiced, this coconut tapioca pudding is the kind of dessert that feels indulgent without straying from a carefully managed elimination protocol. Full-fat coconut milk gives it a rich, silky base, while small pearl tapioca creates that satisfying, slightly chewy texture that makes every spoonful genuinely fun to eat. Sweetened with honey and flavored with vanilla powder and optional Ceylon cinnamon, every ingredient here is intentional — nothing that would raise a red flag for someone navigating strict autoimmune dietary guidelines. Finding a dessert that skips grains, eggs, dairy, nightshades, and seed-based spices all at once can feel nearly impossible, but this one pulls it off without any workarounds or substitutions that compromise flavor. The method is straightforward: a short soak, steady stirring, and a quick chill in the fridge, and you have four servings of something that genuinely satisfies a sweet craving. It sets up beautifully as it cools, so you can make it ahead and have it waiting whenever the mood strikes.
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Learn more →Ingredients
4 servings
- ⅓ cup small pearl tapioca (not instant)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup water
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp vanilla powder
- ⅛ tsp fine sea salt
- ¼ tsp ground ceylon cinnamon (optional)
Instructions
- 1
Combine the tapioca pearls, coconut milk, and water in a medium saucepan. Let the mixture soak for 5 minutes — the pearls will begin to absorb liquid and soften slightly.
- 2
Place the saucepan over medium heat and cook, stirring frequently, until the mixture comes to a gentle simmer, about 8–10 minutes.
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