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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
