This Paleo, AIP, and Low FODMAP-friendly Strawberry Tapioca Cream is a delightful dessert or snack option. It's made with tapioca pearls cooked in creamy coconut milk, sweetened with maple syrup, and flavored with fresh strawberries. This recipe is free from grains, dairy, and refined sugars, making it suitable for various dietary restrictions.
Ingredients: 1/4 cup tapioca pearls. 1 1/2 cups coconut milk. 1/4 cup maple syrup or honey for AIP. 1 cup fresh strawberries, chopped. 1 teaspoon vanilla extract omit for AIP. Pinch of salt.
Instructions: Soak tapioca pearls in coconut milk for half an hour in a saucepan. To the saucepan, add chopped strawberries, vanilla extract if using, maple syrup or honey, and a small pinch of salt. Over medium heat, bring the mixture to a simmer, stirring from time to time. Turn down the heat to low and cook for another 15 to 20 minutes, or until the mixture has thickened and the tapioca pearls are translucent. Before serving, remove from heat and allow to cool for ten to fifteen minutes. If desired, top warm or cold servings with extra strawberries.
Prep Time: 10 minutes
Cook Time: 25 minutes
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