Paleo Purple Sweet Potato Tapioca Pudding Recipe

Introduction

This Paleo Purple Sweet Potato Tapioca Pudding is a vibrant and creamy dessert that combines the natural sweetness of purple sweet potatoes with the unique texture of tapioca pearls. It’s a nutritious twist on a classic pudding, perfect for those following a paleo lifestyle or anyone craving a comforting treat.

Ingredients

• 1 medium purple sweet potato
• 13.5 oz can light coconut milk
• 3/4 cup water
• 1/3 cup small pearl tapioca
• 1 scoop Jay Robb Vanilla Whey Protein
• 3 tbsp maple syrup (or honey)
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Step 1: Using an Instant Pot, pressure cook the sweet potato on high for 20 minutes or until very soft. Peel the skin from the sweet potato and mash it. Set aside.
2. Step 2: Add tapioca and water to a medium pot. Soak the tapioca in water for 30 minutes without draining.
3. Step 3: Whisk together the coconut milk, mashed sweet potato, protein powder, maple syrup, vanilla extract, and salt until smooth. Using a blender will give the best results. Add this mixture to the soaked tapioca, then stir over medium heat until it just begins to boil. Reduce heat and simmer uncovered for 5 more minutes, stirring frequently.
4. Step 4: Let the tapioca cool for 15 minutes, then transfer to resealable containers and refrigerate. This pudding is best served chilled.

Tips & Variations

• For a dairy-free protein option, replace the whey protein with a plant-based protein powder or omit it altogether for a simpler pudding.
• If you don’t have an Instant Pot, bake the sweet potato at 400°F (200°C) for about 45-60 minutes until tender.
• Adjust the sweetness by adding more or less maple syrup or honey according to your taste.

Storage

Store the pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or enjoy it cold straight from the fridge for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sweet potatoes instead of purple?

Yes, regular orange sweet potatoes will work well and will give the pudding a different color but similar flavor and texture.

Is it necessary to soak the tapioca pearls?

Soaking the tapioca helps soften the pearls, ensuring they cook evenly and develop that signature chewy texture without clumping.

Paleo Purple Sweet Potato Tapioca Pudding Recipe

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★★★★★

5 from 123 reviews

• Author: lilan
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

This Paleo Purple Sweet Potato Tapioca Pudding is a creamy, naturally sweet dessert that combines vibrant purple sweet potatoes with tapioca pearls and coconut milk. Enhanced with vanilla whey protein and lightly sweetened with maple syrup, this pudding is a nutritious treat perfect for a wholesome snack or dessert. Prepared using an Instant Pot and stovetop simmering, it offers a delightful texture and rich flavors while adhering to Paleo-friendly ingredients.

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Ingredients

Scale 1x2x3x

Sweets & Flavorings

• 3 tbsp maple syrup (or honey)
• 1 tsp vanilla extract
• Pinch of salt

Main Ingredients

• 1 medium purple sweet potato
• 13.5 oz can light coconut milk
• 3/4 cup water
• 1/3 cup small pearl tapioca
• 1 scoop Jay Robb Vanilla Whey Protein

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Instructions

1. Pressure Cook the Sweet Potato: Using an Instant Pot, pressure cook the medium purple sweet potato on high for 20 minutes or until very soft. Once cooked, peel the skin from the sweet potato and mash it thoroughly. Set the mashed sweet potato aside.
2. Soak the Tapioca: In a medium-sized pot, combine the small pearl tapioca and 3/4 cup water. Let the tapioca soak in the water for 30 minutes without draining the water afterward, allowing the pearls to soften and prepare for cooking.
3. Prepare the Pudding Mixture: In a blender, whisk together the light coconut milk, mashed sweet potato, vanilla whey protein, maple syrup, vanilla extract, and a pinch of salt until the mixture is smooth and well combined. Pour this mixture into the pot with the soaked tapioca and stir over medium heat, bringing it to just a boil. Then reduce the heat to low and let it simmer uncovered, stirring frequently for 5 minutes until the pudding thickens.
4. Cool and Refrigerate: Remove the pot from the heat and allow the tapioca pudding to cool for about 15 minutes. Transfer the pudding into resealable containers and refrigerate. The pudding is best served chilled, making it a refreshing and satisfying dessert.

Notes

• Use a blender to achieve a smooth texture, especially when mixing in the sweet potato and protein powder.
• Soaking tapioca before cooking helps it soften and reduces cooking time.
• Maple syrup can be substituted with honey or another natural sweetener according to preference.
• Ensure to stir frequently during simmering to prevent tapioca from sticking to the pot or forming lumps.
• Refrigeration enhances the pudding’s texture and flavor; serve chilled for best results.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Instant Pot
• Cuisine: Paleo

Keywords: paleo dessert, purple sweet potato pudding, tapioca pudding, coconut milk dessert, healthy pudding, protein dessert, dairy-free pudding