Apple Cinnamon Tapioca

Apple Cinnamon Tapioca

Autoimmune and Paleo friendly pudding!

Ingredients

• 1/4 cup Tapioca Pearls
• 3/4 cup Water
• 1 Can Coconut Milk
• 1 tsp Vanilla or 1 Vanilla bean, scraped
• 1 tbsp Maple Syrup or Honey
• Pinch of salt
• 1 large Apple (equal to 1 cup)
• 1 tsp Cinnamon
• 1 tsp Coconut Oil
• 1/4 cup water
• 1 tsp Arrowroot Powder
• 1 tsp Maple syrup or honey

1. In a medium sauce pan, add tapioca pearls and 3/4 cup of water. Let sit for at least one hour or until water is absorbed.
2. When tapioca is ready, add coconut milk, vanilla, 1 tbsp maple syrup and a good pinch of salt. Bring to a boil and reduce heat, simmering on low until thickened.
3. Peel apples and dice while tapioca is simmering. Throw them in a heated skillet with the coconut oil and sprinkle with cinnamon. Saute until slightly soft.
4. In a small bowl, add the 1/4 cup water and arrowroot powder and whisk till combined. Add to the apples with the last tsp of maple syrup. Stir until sauce has thickened and then remove from heat.
5. Divide tapioca into 4 servings and top with the apples.

Note: If you want to make the pudding slightly more loose (especially if you wait till its cold), add a bit more water to the pearls when they are soaking. Also, you can use the tapioca as a base and do whatever fruit or berries you like over top.