Monday, July 20, 2009

Raspberry-Chocolate Coconut Tapioca Pudding

When you find foods that are naturally gluten-free it is definitely worth trying to experiment. Tapioca is one of those foods. It is traditionally made into a pudding with regular milk or into a custard with more dairy. Many gluten-free baked goods also have the tapioca ingredient added in as the flour or starch form. I wanted to experiment and see if this would make a great coconut tapioca pudding dessert, and it does. I mean you really can't go wrong when it comes to coconut milk. It is one of my most favorite ingredients. And it has so many beneficial saturated fats. If you are asking yourself, what is she saying saturated fats being good for you?! And I would like to say YES, I am. There is a great article out there from the Weston Price Foundation that helps challenge our mis-guided understanding of saturated fats in our diet. Americans are afraid of fat. And saturated fat is the WORST. I really appreciate the Weston Price Foundation's approach to challenge the "politically correct" kind of nutrition with some research and understanding that is thoroughly explained. So, that is why I like to approach nutrition in asking what would be nourishing to the body as a whole and how everything is connected. Yeah, yeah, that is all important, but what about dessert ;) First of all you will need some freshly picked raspberries. They are in season full swing here in Michigan, and I am blessed to have a few local farms that I can go pick pounds, or get a few quarts at the Farmer's market. So, take advantage this season and maybe freeze a few bags for later in the winter time when you will be aching for some fresh fruit. But for now...use them anywhere and everywhere in your diet :)

Ingredients you will need:

1 pint of freshly picked raspberries

Chocolate Tapioca Pudding:
1 can of coconut milk
1 1/2 cup of almond milk
1 TB of dark cocoa powder
1/2 ts. of sea salt
3 TB of sucanat
1/4 cup of tapioca granulated grains

I just started cooking all the ingredients in a medium saucer pan on a lower heat and then heated my way up to a little boil and simmered until the tapioca grains were translucent. This was about 15 minutes on the medium heat. Let cool for 10 minutes and then start the layering of the raspberries and the pudding in some cute glass cups or bowls so you can enjoy the layering as you eat. I also made some vanilla tapioca pudding the same way I made the chocolate and layered the vanilla on the top with some more raspberries and added chocolate chips for looks and taste. The following vanilla pudding recipe I used, but you can double if you want to make more.

Vanilla Tapioca Pudding:
1 cup coconut milk
1/2 cup of almond milk
dash of sea salt
1 ts of vanilla
1 TB of sucanat

Chill in the refrigerator for a few hours before eating to enjoy a cool dessert on a warm summer day. I made this dessert to share with friends of course, why not right?! So have fun making a traditional comfort food and make sure you use your creative side in the layering and decorating part. Now who said that those who do not eat dairy and gluten can't have a desirable dessert? Hmmmm, not me :)
Enjoy friends!

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