Tapioca Pudding


Did you know… Tapioca is made from tree resin, which is why it has a sticky texture!

Cool, no?

I actually like this recipe for staying warm in the Canadian fall and winter. At this time of the year, our bodies often ask for extra nourishment to protect against the harshly cold and dry climate.

This vata and pitta balancing dish is grounding and nourishing, so great for kids (actually being requested by my little vata friend Maya) — a rich combination of tapioca and coconut milk that replenishes depletion, brings sweetness to the blood and strength to the body. Serve it warm or at room temperature.

Note : You’ll want to make sure that the tapioca is well-soaked and fully cooked so that it is not overly drying !


  • 1 cup tapioca
  • 2 cups water
  • 2 cups of your favourite milk or milk alternative (coconut, almond or rice milk)
  • if the milk is unsweeted, you can add ½ cup cane sugar or coconut sugar (or the natural sweetner of your choice)
  • 3-4 strands of saffron (optional)
  • 1/2 teaspoon cinnamon
  • 1/3 teaspoon cardamom (try freshly ground if you can)
  • 1/2 teaspoon vanilla or almond extract
  • 1 teaspoon coconut oil, ghee or sunflower oil

1) Wash tapioca.
2) Soak tapioca in 2 cups water for 15 minutes.
3) Bring water and tapioca to a boil, reduce heat, and simmer for about 10 minutes or until almost completely cooked.
4) Add milk, coconut oil, sweetener and spices and allow mixture to come to a boil. Reduce heat and simmer another 10 minutes or until completely done. Remove from heat
5) Place a serving of tapioca pudding in each dessert cup.
6) Serve warm or at room temperature.

Optional : garnish with toasted cashews, almonds or raisins.

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