Aip Breakfast Tapioca Porridge Recipe

Name: Aip Breakfast Tapioca Porridge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 ml water; 100 g tapioca (Grits aka Granulated Tapioca); 150 ml coconut milk; 2 dates; 1 tablespoon maca (I use Organic Burst); 1 teaspoon stevia; 1 tablespoon vanilla extract (Alcohol Free); For the Raspberry- Rhubarb Sauce; 1 teaspoon coconut oil; 2 cups frozen rhubarb; 1 cup raspberries; 1 teaspoon stevia

Servings: persons

250 ml water
100 g tapioca (Grits aka Granulated Tapioca)
150 ml coconut milk
2 dates
1 tablespoon maca (I use Organic Burst)
1 teaspoon stevia
1 tablespoon vanilla extract (Alcohol Free)
For the Raspberry- Rhubarb Sauce
1 teaspoon coconut oil
2 cups frozen rhubarb
1 cup raspberries
1 teaspoon stevia

1
Grease a medium sized saucepan with coconut oil, put it on the stove over medium heat and pour in the rhubarb. Let it cook until it starts to soften, adding water when needed.
2
10 minutes later pour in the raspberries (and the optional date syrup) and finish cooking your sauce, adding water if needed.
3
Fill a medium-sized pot halfway with water and bring it to a boil. When it starts bubbling, pour in the tapioca grits.
4
Simmer over medium heat and stir often. Turn heat to low and continue to simmer your AIP breakfast porridge and stir for about 5-8 minutes, until the tapioca is completely translucent.
5
In the meantime, blend vanilla, maca, coconut milk and dates. Strain the tapioca porridge in a colander, transfer it back into the pot over low heat and add in the coconut mixture and a bit of stevia.
6
Simmer for 5 more minutes, until the liquid is absorbed. Pour your breakfast porridge in thee wine glasses (I like to look fancy and create layers with the rhubarb-raspberry sauce.
7
Enjoy these little cups of grain free porridge while they are still warm. It doesn't get any better!

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 250 ml water, 100 g tapioca (Grits aka Granulated Tapioca), 150 ml coconut milk, 2 dates, and more.

Yes, Aip Breakfast Tapioca Porridge falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aip Breakfast Tapioca Porridge

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions