Vanilla-Honey Tapioca Pudding

Primal Tapioca Pudding Honey Vanilla

When people hear that you grew up as an only child, there's about a 70% chance that they'll ask you if you liked it. I want to answer--I want to have an answer- but I do not. They ask as if I know any different, or have any perspective on what it's like compared to having siblings. The closest I got knowing what a sibling would be like was goofing around (or bickering) with my young-at-heart step-father.

Sometimes I say he was like the brother I never had, because we'd go from eye-rolling to laughing pretty seamlessly, and that's what I imagine having siblings is like, at least from what I've read in novels. 

Primal Tapioca Pudding Honey Vanilla

An oversized upholstered chair took up a large chunk of our living room, and much to my mother's chagrin, my step dad would help me pull it to the center of the room.  It was purple, or maybe green--my mother reupholstered it often enough that I can't quite picture it, despite the number of hours I spent sitting in it. 

Once that chair was in the middle of the room, I'd back up, all the way to the next room, which was the dine-in kitchen. From there, I'd run across the tile, across the carpet, and then launch my self, hands overhead, into the chair, flopping over it in a somersault action, laughing the entire time. 

Primal Tapioca Pudding Honey Vanilla

My step dad would cheer me on, coaxing an even faster run, and an even bigger flip. He'd move the dining table out of the way so that I could have a little more space, and that's when my mom would speak up, something along the lines of: You are going to break something!

We'd put the furniture back. My vaulting apparatus would transform back into a chair. I would poke my head into the fridge, grab a little plastic container of tapioca pudding, and finally settle into that chair, watching whatever was on the television. 

Primal Tapioca Pudding Honey Vanilla

Can I let you in on a secret? Yea? 

Tapioca pudding is ridiculously easy to make. No joke, it's as easy as soak, simmer, set. Those little plastic containers are a hoax. So if you made this rhubarb compote a last week, or you're planning on making it soon but you keep thinking "What should I put it on?" here is your answer, loud and clear. Vanilla-Honey Tapioca Pudding!  

I brought a little of this to my mom, who has forgiven us for using her prized furniture as gymnastics equipment. She agreed: way better than store bought. 

Primal Tapioca Pudding Honey Vanilla

You can order the quick-cooking small pearl tapioca I used in this recipe from Anthony's Goods

Anthony's Goods provided me with product for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Anthony's Goods helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.  

Vanilla-Honey Tapioca Pudding

Primal, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

Tapioca is naturally grain-free, made form tapioca root. Use small tapioca pearls to make this pudding.

Serves: 4   |    Total Active Time:


  • 1 cup heavy cream
  • 1 cup whole milk
  • ⅛ teaspoon kosher salt
  • ⅓ cup small pearl tapioca (quick-cooking)
  • ⅓ cup honey
  • 1 large egg yolk, beaten to blend
  • 1 teaspoon vanilla


  1. Put the milk, cream, and tapioca pearls in a medium sized sauce pan. Allow to sit for 30 minutes, to hydrate to tapioca.
  2. Place sauce pan on stove over medium-low heat. Add honey, and stir. Bring the tapioca to a simmer and cook for 10-12 minutes.
  3. Now, whisk in the egg yolk, beating the pudding quickly to blend it well. Cook for two more minutes and then remove from heat. Allow to cool ten minutes.
  4. Divide the pudding among glasses and cover with plastic wrap. Place in fridge for 2 hours to set.


Paleo Vanilla Custard Tarts

Paleo Vanilla Custard Tarts

If you've never heard of 1-2-3 Custard, brace yourself. It's life changing. I'm talking whole new world, brand new enthusiasm for dessert, give me seconds, thirds and fifths life changing. 

When I first discovered this totally Paleo custard recipe from Primal Kitchen, that's how I felt. Before that, I didn't know what I was missing, and then BOOM! My definition of "favorite party dessert" was redefined. 

Paleo Vanilla Custard Tarts

It's not just that this recipe is easy (because it is, seriously easy), it's that it is adaptable, and reminds me of those pretty fruit tarts that you might buy in a French bakery. When I was a kid, my dad would make the custard and I would get to layer the fruit in concentric circles over top. So it's a little bit fancy, a little bit nostalgic, and a lot a bit easy. Win-win! 

So more on this easy bit, in case you don't believe me yet. Like most recipes, I've adapted the original custard recipe to my own preferences. Instead of baking the custard in ramekins, I temper the filling over the stove until it turns into a thick pudding. Then I just spoon the mixture into dishes and let it chill. 

Paleo Vanilla Custard Tarts

Bottom line: Three ingredients. Three steps. That's it! See...

1 can of coconut milk, two bananas, and three eggs (that's where the 1-2-3 comes from... get it?). Then you just:

1. Blend

2. Temper

3. Set

The proof is in the pudding! ;)  

Paleo Vanilla Custard Tarts

I'm not a fan of mega sweet desserts, but I know one thing about this dessert: it's good whether you're Paleo, health conscious or even just into sweets. Somehow, coconut milk + bananas + eggs = silky, creamy marvelousness. 

You make this for dessert, and your guests might get so excited they'll ask to be a part of the photo shoot. True story. -------------->

(Weird, but also sort of awesome.) 

Paleo Vanilla Custard Tarts

Paleo Vanilla Custard Tarts

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

This recipe can be made with a pie crust or with out one—either way its good!

Serves: 7   |    Total Time:


  • Optional: 1 recipe Paleo Pie Crust*
  • 1 13.5-ounce can coconut milk (full-fat)
  • 2 bananas
  • 3 eggs
  • Optional: vanilla
  • Fruit of choice for decorating


  1. Prepare pie crust according to directions (prepare it in one pie pan for 1 large tart of divide it among small dishes for individual tarts).
  2. In a blender, combine the coconut milk, banana, and egg. Add vanilla if using. Puree until smooth.
  3. Pour the custard mixture into a sauce pan. Heat over medium-low heat. Stir with a whisk frequently. If you see the bottom begins to cook faster than the rest of the mixture, reduce the heat further. Book uncovered for 30 minutes, until the mixture thickens and reaches a pudding consistency.
  4. Spoon the pudding into the dishes (or crust). Cover loosely with plastic or another lid. Place in fridge and allow to set for 2-3 hours.
  5. Top custards with fruit in concentric circles. Keep in fridge until ready to serve.


Paleo Lemon Coconut Pudding

I've never been good at remembering my dreams. Often, I'll wake up, aware that I was dreaming, but still unable to grasp exactly what my dream was about. If my sleeping dreams are anything like my daydreams, half of them are probably recipes. My guess is that even if I could remember them they'd be complete nonsense, using ingredients that don't exist in measurements that are impossible to take. when I do remember my dreams, they're always just a bit abstract, as most peoples dreams are. In any case, after waking up with a grumbling stomach. My guess is I had been dreaming of lemon cream and raspberries. 

This recipe actually started as a day dream, as many of my creations do. From lemony to coconutty my mind went, landing on a touch of tart raspberry. My day dream focused on the smooth texture of the pudding more than anything else. It was light, and creamy. It was clearly not panna cotta, but I knew it was set with gelatin. If Jell-o brand can figure this one out, I thought, then I can. The comparison to Jell-o Pudding was short sighted or course. They use machinery, thickeners, and actually no gelatin in their product. Still, I knew what I was looking for, and had to get my mind to stop defaulting to pudding every time I had a moment to think. 

So, with an end result in mind, I gave it a whirl. Is this what it feels like when dreams become reality? Like lemon pudding? Almost like a lemon cloud, this pudding is light and fluffy, sweet and refreshing. It's grounded only by a teaspoon of raspberry-chia seed jam--a spoonful of tangy "pow" right in the middle. While it feels dream, the light an fluffy texture is all thanks to the final step in the recipe: after everything is set, the mixture gets whipped with an electric beater, yielding a fluffy mousse. 

The bonus--the reason why I knew in my day dream that this pudding was set with gelatin and not eggs- is that you can share it with pretty much anyone. The number of "-free" labels it gets is absurd. Nut-free, dairy-free, grain-free. Egg-free. Nightshade-free, gluten-free, refined-sugar-free, starch-free. The list goes on. This dessert is about "-free" as they come! Here's to a happy Valentine's Day, with something sweet for everyone. 

This recipe was shared at the AIP Round Table at Pheonix Helix.

Creamy Lemon Coconut Pudding

1 cup canned coconut milk

1/2 cup lemon juice

1/2 cup almond milk or other dairy replacement (coconut milk for AIP)

1 ripe banana

1-2 teaspoons honey

1 teaspoon gelatin (7g)

Option for serving: fresh berries, pureed berries, or raspberry-chia jam


1. Whisk together the lemon juice and gelatin until no clumps remain. Set aside.

2. In a blender, puree the banana with the milks and honey. Add the lemon gelatin mixture, and puree again. 

3. Pour the mixture into a small sauce pan. Bring to a simmer, stirring constant for 5 minutes.

4. Pour the mixture into a glass contain with an airtight lid. Place in the fridge for at least 2 hours.

5. Just before serving, use an electric beater on high to break up the pudding. After 3 to 5 minutes, it will become creamy and fluffy. Serve immediately, topped with berries or jam. (This pudding with set again if it sits in the fridge for more than 15 minutes--it will need to be whipped again to bring back a creamy, fluffy texture).