Or as I call it at home “Paleo rice pudding” because the texture is identical to rice pudding.

The tapioca will soften its granules and the sweet smooth milk surrounding them will thicken into a pudding texture when cooled. The added bananas and cinnamon round out the taste in a savory deep sweet flavor that will leave the dessert dish empty and the family asking for seconds.

Ingredients:

2 ripe smashed bananas (i.e. puree)

1 can full fat coconut milk

1 1/2 cup unsweetened almond milk

1/2 cup plain granulated tapioca

1/4 cup pure maple syrup

2 tsp vanilla extract

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground ginger

1/8 tsp salt

Directions:

In a medium pan over medium heat add the coconut and almond milk, maple syrup, bananas, salt, and tapioca.

Allow the mixture to simmer, not boil, over medium low heat for 15 minutes.

Continue to stir mixture to ensure that it does not stick to the pan.

Once the pudding has thickened, remove from heat and mix in the vanilla extract and the spices. Stir well to blend the spices throughout the pudding.

Dish the pudding in ramekins or other dessert bowls/dishes and allow to cool for approximately 3 hours in the refrigerator.

Serve the pudding cold.

Enjoy!

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