Tapioca Floats! {tapioca reinvented::Paleo::AIP::EASY::sooo yummy for breakfast, snack or dessert}

Tapioca Floats! {tapioca reinvented::Paleo::AIP ::EASY::sooo yummy:: a complex carb! for breakfast, snack or dessert}

Megan Breakfast, Drinks, Treats 19 Comments

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I rediscovered tapioca recently, and a new way to eat it, that I’m suuuper excited to share with you.

Sorry to say that tapioca isn’t for GAPS Diet folks (but it can be in the future, so keep on healing!); but it is appropriate for those on the AIP diet and certainly all Paleo and gluten-free folks.

It’s super delicious, in addition to being a complex carbohydrate (translation: energy), which I expound on below.

We like it so many ways, and in the heat of summer– it’s that extra-bit-yummy-special!

In the winter, we were eating it for breakfast! You can make it snip snap the night before, put it in the fridge– and an instant breakfast is ready for all– like porridge, but cold.

Serve it in a bowl, or serve it in a glass, but here’s how it goes:

You just bring water to a boil (I’ll show you how much below); you sprinkle in the organic broken pearls (like these); you stir a bit and it rolls around in that big pot you got; and then– it’s translucent and ready to be chilled.

So my version is only cooked in water! I discuss below adding coconut or raw milk (if you’re not AIP) afterwards, as a float/topping; but the cooking in water is part of the revolution. It’s DELICIOUS, affordable, easy to cook, and so versatile.

Tapioca Floats~ AIP, Paleo, lovely!!

If you have hungry home-campers that need that chilled goodness now, you can simply stir in frozen fruit, like raspberries or blueberries– and the gel will happen.

But I LOVE it the next day. I add: maple syrup, about 2 teaspoons; it is SO pretty. The syrup’s lovely texture settles into all the pearly nooks making golden crannies; it settles down down with gravity in amber lightning shapes of sweet. NOW you can even add a bit of water, no foolin’– it’s GOOD like that. SO simple and with a beautiful mouthfeel.

Or you can add herbal coffee, or a shot of decaf. espresso (if you do coffee) or coconut cream or raw cream (if you do dairy), or your milk of choice.

Really make it float, is the key. You can even drink it now. Or use a spoon and your sipping mouth alternating. SO GOOD, SO refreshing.

Tapioca Floats! {tapioca reinvented::Paleo::AIP::EASY::sooo yummy for breakfast, snack or dessert}

Is Tapioca Actually a Complex Carb?

An unexpected discovery happened in trying this food again after many years: our bodies love it. I thought maybe I’d get shaky, that it would be too starchy, that it wouldn’t be a good fit for us. But instead– we always eat it with protein first– our bodies felt fueled and happy– as if we’d just eaten a complex carb, not a starchy thing that won’t keep giving energy.

My confusion stemmed from the fact that tapioca products are indeed too starchy for those on the GAPS Diet. So is whole cassava root, from which tapioca is derived. They’re meant to be introduced further down the healing path.

So is tapioca worth introducing at all? Is it remotely healthy?

Most articles on tapioca depict it as a carbohydrate with little nutrition, while others claim it contains beneficial amounts of calcium (30 mg per serving), folate (6 mcg), manganese (8% of your body’s daily needs), iron (13% of your body’s daily needs), potassium, and some sources say vitamin C.

Why was my family experiencing a surge of lasting energy after consuming it?

As mentioned above, tapioca is indeed a complex carbohydrate. This means that it digests slowly, providing long-term energy to the body, instead of causing an insulin spike and being stored as fat…a cycle that can cause diabetes.

All carbs are converted into glucose by the body. But if there is too much glucose, the body will release excess insulin and store the unused energy as fat. The glycemic index (GI) was introduced to help prevent and control diabetes, so patients could know which foods would cause the insulin spike and which carbs would digest more slowly, providing a balanced energy source.

While the glycemic index (GI) measures how much of an insulin spike different carbohydrates cause, there is a newer measurement called the glycemic load (GL) that measures how much of that carbohydrate ratio-wise is in a certain food. This is where tapioca is vindicated. While tapioca is relatively high on the glycemic index (which is why I thought it might make me shaky), it is low on the glycemic load, meaning my body doesn’t release a lot of insulin to process the glucose.

The glycemic index of tapioca is 85, which is considered high (and bad).

The glycemic load of tapioca is 12, which is considered low (and good).

How is Tapioca Made?

I contacted Let’s Do Organic to find out how tapioca is made. Here’s how they explained their process of turning organic cassava into tapioca pearls:

“The tapioca starch is mixed with some water to dampen it, and it is then forced through a screen to make small particles.  These are tumbled to build layers and get them round, and then sorted through a screen to size them to the different tapioca pearl sizes.  The pearls are then dried to about 12% moisture to reduce the water activity and keep them stable. The granules are basically the same process, but additional water is added to the small particles of tapioca while they are heated to ‘gelatinize’ the starch.  They swell and change structure.  They are then dried, and as they were hydrated once, they cook faster the second time, hence the ‘minute’ tapioca. It’s a process of crumbling, cooking, grinding, drying, sieving, and finally is transferred to humidity to moisture the product, and sieved once again.”

There is never any high pressure used. The techniques are sometimes mechanized, but still use basic indigenous cooking methods.

Tapioca was first developed in America. It’s a native American crop, and was used in the 19th century for babies, the elderly and invalids because of how easy it is to digest. While it may not be rich in vitamins and minerals, it does provide important carbohydrates.

By the way, if you’re curious, bubble tea is the unnatural cousin to tapioca and best to be avoided. Bubble tea does use modern processing methods, like microwave heat, and usually has added industrial ingredients beyond tapioca itself.

In conclusion, is tapioca a complex carbohydrate? YES! It may not be nutrient dense. BUT it will yield lasting energy, won’t cause an insulin spike, and in moderation it’s an acceptable food for a well-rounded diet. For those on restricted diets, it’s a boon of fun, a healthy treat.

Tapioca Floats! {tapioca reinvented::Paleo::AIP::EASY::sooo yummy for breakfast, snack or dessert}

I hope you’ll love it too. Isn’t it pretty? SO festive and creative for summer. Serve it for breakfast in a bowl; or serve it outside in glasses to showcase its unique texture and beauty. Add a little honey herbal simple syrup. It’s kind of like bubble tea, so you could pour lightly sweetened herbal tea over it, and garnish with herbs from your garden.

I love it best with maple syrup and water, or maple syrup and milk.

Okay, fire away: little bubbles! 🙂 🙂 🙂

Tapioca Floats! {tapioca reinvented::Paleo::AIP::EASY::sooo yummy for breakfast, snack or dessert}

 

How long’s it been since you had tapioca? Don’t you love that this one doesn’t cook in milk? 🙂 But you can pour over that creamy coconut milk or cream or raw milk, as desired afterwards…

Tapioca Floats! {tapioca reinvented::Paleo::AIP::EASY::sooo yummy for breakfast, snack or dessert}

 

Tapioca Floats
Yum
Print Recipe
Servings
6 servings
Cook Time
15 minutes
Servings
6 servings
Cook Time
15 minutes
Tapioca Floats
Yum
Print Recipe
Servings
6 servings
Cook Time
15 minutes
Servings
6 servings
Cook Time
15 minutes
Ingredients
  • 3 cups water filtered
  • 1/4 cup granulated tapioca see link below
  • pinch sea salt
  • toppings: coconut milk or cream, raw milk or cream (if tolerated), maple syrup, herbal simple syrup, lightly sweetened herbal tea, herbal coffee, traditional coffee or espresso (if tolerated)
Servings: servings
Instructions
  1. In a saucepan, bring water and sea salt to a boil.
  2. Stir in the tapioca granules.
  3. Cook for 13-15 minutes, stirring often, until most of the granules are transparent.
  4. Remove tapioca from heat and chill overnight or several hours until cold and set.
  5. Ladle into bowls or glasses and top with desired float ingredients: milk of choice, sweetener, or water, tea, herbal coffee, coffee etc. Eat with a spoon or drink intermittently.
Recipe Notes

Here's where to buy organic tapioca granules.

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Here’s how they look with raw cream, espresso, and maple syrup poured over top…! Beautiful.

Tapioca Floats! {tapioca reinvented::Paleo::AIP::EASY::sooo yummy for breakfast, snack or dessert}

  • Aleta Lafferty

    Hi Megan, thanks for this great new recipe and food type to add into the diet! So exciting! Quick question — what is the nutritional difference between tapioca granules and tapioca granulated? “Let’s Do Organic” makes both and there is a huge price difference ($3 vs. $20). Will buying the cheaper one deliver the same nutritional benefits?

  • Megan Stevens

    Hi Aleta! Are you looking at 1 single box in both cases? I think the $20 one is the price for 6 boxes? (Yay, glad you like it! 🙂 You’re welcome!)

  • Megan Stevens

    Yeah, this link – http://amzn.to/2rN2FTx – is for 6 boxes. Or you can just buy a single box at a time at the grocery store, for sure. 🙂

  • Megan Stevens

    I think they might have changed their wording/name on the box, but it’s the same product.

  • Emily @ Recipes to Nourish

    Wow! Megan!!! This is such a cool recipe! So fun for everyone to enjoy and I love the idea of this for breakfast!

  • Megan Stevens

    Thank you, Emily!! Me too. For months we’ve been eating it for breakfast. But now that summer has arrived here, the mornings are still cold; I’m eating it with lunch or in the afternoon when it’s hot! It’s lovely in a glass when it’s hot outside. xo!

  • Charis Yoder

    Looks like a rootbeer float!!! I’m so totally going to make this with rootbeer extract and maple syrup and heavy cream!!! Thanks!

  • Cana Elene Brown

    Could this same idea be used for a breakfast smoothie (kinda like replacing chia seeds)?

  • Julie

    Lovely, healthy food. Then an ad for Hot Pockets. That gave me the morning giggles. 😉

  • I’ve not had ‘tapioca pudding’ since childhood. This looks SO good!

  • Raia Torn

    I’ve had tapioca flour and the big bubbles, but not ever granulated. I’m intrigued! These look tasty. 🙂

  • Megan Stevens

    I do love their size; and they cook more quickly.

  • Megan Stevens

    Maybe…not sure. 😉 Worth trying, but I’d just stir them in or blend very briefly.

  • Megan Stevens

    How delicious!

  • I’m digging the raw cream, maple syrup and espresso version! Cannot wait to try this!

  • Assaf Lowenstein

    Thanks for the great article.
    Regarding Tapioca, there is some debate whether it’s AIP compliant or not as it’s processed food.
    Also, coffee is not AIP so how does espresso fit?

    Thanks!

  • Megan Stevens

    Hi Assaf, you’re welcome and thanks for the great questions. I write above, “Or you can add herbal coffee, or a shot of decaf. espresso (if you do coffee)…” So, for sure, not all the topping ideas are AIP. Since I have readers on various healing diets or at various stages of healing diets I do present various options. I put herbal coffee as the first suggestion for all AIP folks, and then espresso for those who can have and enjoy coffee. Regarding tapioca being processed, it is to some extent, but as I describe above, the method is still an old-fashioned process. While machines are used for efficiency, the method can be done by hand. It does not use unnatural heating techniques or anything that denatures the food.

  • Megan Stevens

    Me too! 😉 Thanks, Kelsey!

  • Assaf Lowenstein

    Thank you for the elaborate answer 🙂