Aip Breakfast Tapioca Porridge (Grain Free And Pale

Name: Aip Breakfast Tapioca Porridge (Grain Free And Paleo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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(R)); 1 tablespoon vanilla extract; 1 packet stevia powder, or to taste (optional)

Servings: persons

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(R))
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.

kcal

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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 14 ingredients. The key ingredients include: Raspberry-Rhubarb Sauce:, 1 teaspoon coconut oil, 2 cups frozen chopped rhubarb, 1 tablespoon water, or as needed (optional), and more.

Yes, Aip Breakfast Tapioca Porridge (Grain Free And Paleo) 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 (Grain Free And Paleo)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions