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Baked Maple Pumpkin Tapioca Pudding - AIP, Coconut-free option
Paleo AIP tapioca pearl pudding that tastes like across between maple marshmallow fluff and spiced pumpkin pie filling. Dairy-free & gluten-free, with coconut-free option, compliant with the autoimmune protocol.
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 6
Ingredients
- 1 tsp refined coconut oil for coconut free sub avocado oil
- 2 cups coconut cream + 2 cups water for coconut-free sub Homemade Tigernut Milk, recipe in NOTES
- 1/4 tsp salt
- 1/4 tsp vanilla bean powder or alcohol-free vanilla extract
- 1/4 tsp mace
- 1 pinch ground clove
- 1 tsp ground cinnamon plus more for sprinkling on top
- 1/3 cup small tapioca pearls
- 1 cup pumpkin puree
- 1/4 to 1/2 cup maple sugar depending on how sweet you like it, plus 1 Tb for sprinkling on top
- toasted unsweetened coconut flakes optional garnish
Instructions
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Grease a 1.5 quart, 4" deep baking dish with coconut oil and set aside.
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In a large Dutch oven, whisk together coconut cream, water salt, vanilla, mace, clove, cinnamon and tapioca pearls.
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Bring to a simmer over medium heat on the stove-top, then reduce heat to medium-low.
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Whisk in the pumpkin puree, then the sugar. Cook for 20 minutes, whisking every few minutes to avoid scorching / sticking on the bottom.
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Preheat the oven to 300 F in the meantime.
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Pour pudding base into the greased baking dish. Sprinkle the top evenly with the 1 Tb sugar and a little cinnamon.
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Bake for 1 hour or until thickened and slightly browned on top.
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Stir gently before serving to distribute the pearls evenly. Serve hot or warm, or chill least 4 hours for cold pudding. Top with toasted coconut flakes if desired.
Recipe Notes
If your baking dish is less than 4" deep, cook the pudding for 1/2 to 3/4 of the time to prevent over-cooking and drying out.
Coconut free sub: Homemade Tigernut Milk
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