AIP Breakfast Tapioca Porridge (Grain Free and Paleo)

Name: AIP Breakfast Tapioca Porridge (Grain Free and Paleo)
Total time: 41
Yield: 3
Ingredients: 1 teaspoon coconut oil; 2 cups frozen chopped rhubarb; 1 tablespoon water, or as needed (Optional); 1 cup raspberries; 1 packet stevia powder, or to taste (Optional); 2 cups water, or as needed (Optional); ¾ cup small tapioca pearls; ⅔ cup coconut milk; 2 dates, pitted and chopped; 1 tablespoon maca powder (such as Organic Burst®); 1 tablespoon vanilla extract; 1 packet stevia powder, or to taste (Optional)

Recipe by Little Bites of Beauty from allrecipes.com

Breakfast 41 Mins.

Ingredients

3 servings

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1 teaspoon coconut oil
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2 cups frozen chopped rhubarb
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1 tablespoon water, or as needed (Optional)
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1 cup raspberries
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1 packet stevia powder, or to taste (Optional)
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2 cups water, or as needed (Optional)

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¾ cup small tapioca pearls
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⅔ cup coconut milk
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2 dates, pitted and chopped
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1 tablespoon maca powder (such as Organic Burst®)
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1 tablespoon vanilla extract
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1 packet stevia powder, or to taste (Optional)

Instructions

Grease a saucepan with coconut oil and place over medium heat; add rhubarb. Cook until rhubarb starts to soften, adding water if needed, about 10 minutes. Stir raspberries and 1 packet stevia powder into rhubarb; cook until sauce is smooth, 5 to 10 minutes.
Fill a pot halfway with water and bring to a boil; add tapioca. Simmer over medium heat, stirring often, for 1 minute. Reduce heat to low and continue simmering until tapioca is completely translucent, 5 to 8 minutes.
Blend coconut milk, dates, maca powder, and vanilla extract in a blender until smooth.
Strain tapioca porridge through a fine-mesh strainer and transfer back to the pot over low heat. Stir coconut mixture and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, about 5 minutes more.
Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.