Paleo Purple Sweet Potato Tapioca Pudding
User Reviews
3.8
24 reviews
Good
Paleo Purple Sweet Potato Tapioca Pudding
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 medium purple sweet potato
- 13.5 oz can light coconut milk
- 3/4 cup water
- 1/3 cup small pearl tapioca
- 1 coop Jay Robb Vanilla Whey Protein
- 3 tbsp maple syrup or honey
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Using an Instant Pot, pressure cook sweet potato on high for 20 minutes or until very soft. Peel skin from sweet potato and mash. Set aside.
- Add tapioca and water to a medium pot. Soak tapioca in water for 30 minutes. Do not drain.
- Whisk coconut milk, mashed sweet potato, protein powder, maple syrup, vanilla extract and salt until smooth (use a blender for best results). Add to tapioca and stir over medium heat until just boiling. Simmer uncovered over low heat for 5 more minutes, stirring frequently.
- Cool tapioca for 15 minutes, then add to resealable containers and refrigerate. Best served chilled.
Notes
- For best flavor, top your tapioca pudding off with some paleo "whipped cream." Just refrigerate a can of full fat coconut milk, then once it's chilled, open the can from the bottom. Pour off the clear liquid on top until you're left with the coconut cream solids. Whisk it up with a tablespoon or two of honey until smooth.
Nutrition Information
Show Details
Calories
158kcal
(8%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
3g
(5%)
Sodium
50mg
(2%)
Potassium
204mg
(6%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
2500IU
(50%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Sodium | 50mg | 2% |
| Potassium | 204mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 2500IU | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.8
24 reviews
Good
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