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Soothing Cocoa Pudding

Soothing Cocoa Pudding

A mouthful of Pudding

There’s nothing like a mouthful of creamy rich voluptuous pudding to soothe frayed nerves and to satisfy your sweet tooth’s desire.  However, when the  pudding is made from commercial dairy and processed sugar, and may even contain gluten, then the remedial effect is short lived as your blood sugar spikes then dips, while you get a runny nose or bloating from the dairy, causing you to get agitated, then irritated and then feel guilty for having eaten the darn thing!

This Soothing Cocoa Pudding is truly comforting, won’t cause an excessive energy surge and crash, and  provides good fats ( coconut milk),
minerals ( tapioca), and antioxidants ( cocoa powder), plus anti-bacterial action (xylitol) .  It’s also gluten free , grain free, and dairy free!


½ cup small tapioca pearls (not the instant type)
2 cups water
1 cup coconut milk
1 tsp. vanilla extract
2 Tbsp. cocoa powder, unsweetened
1/2 cup xylitol (see notation after recipe)
1/8 tsp. sea salt
Makes 6 – 8 servings

Soak the tapioca pearls in 1 cup of water for 30 minutes.  Then pour the other cup of water and  coconut milk into a pot.  Add the soaked tapioca pearls and bring to a simmer while stirring constantly with a wooden spoon to prevent the pearls from sticking to the bottom of the pot.  Now, add in the rest of the ingredients. (The cocoa powder will appear clumpy at first, but will dissolve as the mixture cooks.) Continue to cook, and stir occasionally, on a medium heat for about 25 minutes, or until the pearls turn completely translucent and soft.  (You may need to add in a little more water if the mixture becomes too thick.) Spoon the pudding into individual cups or ramekins.
Delightfully satisfying served hot, warm, or chilled.  I love to top it off with more coconut milk for an extra creamy delivery.  You may also like it garnished with chopped dates, pistachios, or a sprinkle of cinnamon.

So, what is tapioca anyway, and what  the heck is xylitol?!
Tapioca: is made from the tuber, manihot esculenta, a native of the Amazon. It is  more commonly known as cassava or manioc.  The root is now grown widely in South America, and Asia and is used as a thickener in many food products.  Although rather high in carbohydrates and embarrassingly short on protein, tapioca does contain minerals such as iron, calcium, and magnesium.

Xylitol: is a natural sweetener made from birch, and as well as vegetables and fruits.  It can be substituted 1:1 in baking and is considered safe for diabetics, and help to prevent tooth decay.  I prefer brands which are derived from 100% birch.
For more info: http://www.xylitol.org/questions-about-xylitol

for love of food & friends,



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