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3.75 from 8 votes

Paleo Purple Sweet Potato Tapioca Pudding

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 6 servings (1/2 cup per serving)
Calories: 158kcal

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

  • 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

Calories: 158kcal | Carbohydrates: 28g | Protein: 4g | Fat: 3g | Sodium: 50mg | Potassium: 204mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2500IU