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Tapioca Pudding Floats make such a new and fun breakfast, snack or healthy dessert — year round. So refreshing, they provide energy and a delicious, healthy treat!
I rediscovered tapioca recently, and this new way to eat it, and I’m super excited to share it with you.
Tapioca is gentle and nourishing for most people, including those on Gluten-free diets + Paleo, AIP, Vegan and Ancestral.
Tapioca is a complex carbohydrate (translation: energy).
If you’re interested, I discuss below the Recipe in detail what makes tapioca healthy and how it’s made!
Ingredients in Tapioca Pudding Floats
What makes Pudding Floats different than normal tapioca pudding is: The tapioca recipe is made with water, instead of milk. Then, the various toppings trickle down over the pearls, creating a beautiful treat.
The absence of cooking in milk makes this form of tapioca pudding more versatile, allergy-friendly and possibly more affordable (depending on your toppings).
Tapioca Pudding Float toppings make this healthy dessert magical, fun and so pretty.
This recipe requires:
- water
- organic granulated tapioca — I like to buy this one (in bulk) because it saves a lot of money, or choose this one, to just try one package at a time (still affordable).
- a little bit of salt
And then toppings — which I discuss a lot more below! 🙂
How to make Tapioca Pudding Floats
Serve it in a bowl or in a glass, but here’s how to make it:
- Bring water to a boil (I share how much below in the main Recipe). Reduce heat to medium.
- Sprinkle in the organic granulated tapioca pearls. Stir as it cooks, about 10 minutes.
- When the pearls are mostly translucent, it’s ready to be chilled. Pour into individual glasses or bowls. Chill to serve. (It’s also good to top and serve warm, for colder weather or breakfasts.)
I discuss below the options of adding various teas, syrups, milks, creams etc — as float toppings! (Read on …)
How to meal prep (make ahead) Tapioca Pudding Floats
Make Tapioca Pudding Floats the night before. Put them in the fridge — and an instant breakfast or snack is ready for all — like porridge, but cold.
Great in the summer when the weather’s hot, meal prep these treats for impromptu cooling off treats.
How to serve Tapioca Pudding Floats
How to serve it cold immediately
To chill and serve floats quickly, simply stir in frozen fruit, like raspberries or blueberries — and the gel will happen immediately!
What to serve tapioca floats with
- 2 teaspoons maple syrup over Tapioca Pudding in a drinking glass is so pretty.
- The syrup’s lovely texture settles into all the pearly nooks making golden crannies; it settles down with gravity in amber lightning shapes of sweet.
- NOW you can even add a bit of water — it’s GOOD like that. SO simple and with a beautiful mouthfeel.
Or you can add:
- herbal coffee
- a shot of decaf or regular espresso (or herbal coffee for AIP/as needed) or other coffee
- coconut cream or coconut milk
- heavy cream (not for AIP)
- or your milk of choice, such as oat milk, for Gluten-free, or nut milk for Paleo/if preferred
- I love that this tapioca recipe doesn’t cook in milk. But you can pour over that creamy milk of choice or cream, as desired afterwards.
- honey herbal simple syrup (use any herb)
- lightly sweetened herbal tea
To make it a float, is the key!
Tapioca Floats are kind of like bubble tea, so pour your favorite drink over the pearls, and garnish with herbs from your garden.
I love it best with maple syrup and water, or maple syrup and milk. But I also love the creative possibilities.
How to eat Tapioca Floats
Drink, spoon or sip this festive, pretty and refreshing treat.
Serve it for breakfast in a bowl; or serve it outside in glasses to show its unique texture and beauty.
The photo below shows Tapioca Floats with decaf espresso and pure maple syrup poured over. This could easily be made with herbal coffee as well, and then topped with creamy milk of choice. Or, cold water, for a more refreshing version. Both are wonderful.
Tapioca Floats
Equipment
- saucepan
Ingredients
- 3 cups water filtered
- ¼ cup granulated tapioca
- pinch or more sea salt to taste
- toppings: coconut milk or cream, raw milk or cream (if tolerated [not AIP]), maple syrup, herbal simple syrup, lightly sweetened herbal tea, herbal coffee, traditional coffee or espresso (not AIP)
Instructions
- In a saucepan, bring water and sea salt to a boil.
- Stir in the tapioca granules. Reduce heat to maintain a simmer.
- Cook for 13 to 15 minutes, stirring often, until most of the granules are transparent. (To cut down on this cooking time, I often stop stirring after 8 to 10 minutes, remove from heat, and cover for about 15 minutes; the steam finishes the cooking process.)
- Remove tapioca from heat and chill overnight or several hours until cold and set. (Or chill quickly by stirring into single servings small frozen berries, like blue, black or raspberries and pouring over the cold toppings mentioned.) Also great served warm with toppings.
- 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.
Notes
Here's where to buy organic tapioca granules.
Nutrition
Pin Paleo Tapioca Pudding Floats here:
Is tapioca actually a complex carb
An unexpected discovery happened in trying this food again after many years: Our bodies loved 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 some, same as whole cassava root, from which tapioca is derived.
So is tapioca worth introducing into a healthy diet at all? Is it remotely healthy?
Nutrition in tapioca
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 the recommended), iron (13%), 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 blood sugar issues.
The glycemic load of tapioca
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).
Everyone’s unique. But for most people, tapioca is a gentle source of valuable energy.
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.
Is bubble tea as healthy as tapioca
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.
Conclusion
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 (for most), 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.
Here’s how Tapioca Floats look with raw cream/coconut milk, espresso/herbal coffee, and maple syrup poured over top…! Beautiful.
Aleta Lafferty says
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 says
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 says
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 says
I think they might have changed their wording/name on the box, but it’s the same product.
Emily @ Recipes to Nourish says
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 says
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 says
Looks like a rootbeer float!!! I’m so totally going to make this with rootbeer extract and maple syrup and heavy cream!!! Thanks!
Megan Stevens says
How delicious!
Cana Elene Brown says
Could this same idea be used for a breakfast smoothie (kinda like replacing chia seeds)?
Megan Stevens says
Maybe…not sure. 😉 Worth trying, but I’d just stir them in or blend very briefly.
Julie says
Lovely, healthy food. Then an ad for Hot Pockets. That gave me the morning giggles. 😉
Carol @studiobotanica says
I’ve not had ‘tapioca pudding’ since childhood. This looks SO good!
Raia Torn says
I’ve had tapioca flour and the big bubbles, but not ever granulated. I’m intrigued! These look tasty. 🙂
Megan Stevens says
I do love their size; and they cook more quickly.
Kelsey Steffen says
I’m digging the raw cream, maple syrup and espresso version! Cannot wait to try this!
Megan Stevens says
Me too! 😉 Thanks, Kelsey!
Assaf Lowenstein says
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 says
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.
Assaf Lowenstein says
Thank you for the elaborate answer 🙂
tessadomesticdiva says
Love!! I adore tapioca, and this way I don’t have to cook it right when everyone’s hungry!!
Megan says
Yay, yep, it’s so fast (and so yummy)! Enjoy and thanks!!
Susan says
Can you please give some suggestions as to how much liquid to how many granules?
Megan says
Hi Susan, do you mean when you’re making the float: How much liquid to pour over the already cooked tapioca? Or do you mean how much liquid to cook the hard granules in?
Susan Shinners says
I mean when you are actually making the floats. I have my cooked granules all ready to go! Can’t wait!
Megan says
I want to be helpful 😉 but it really is a matter of taste. You could add as little as half a cup of liquid if you’re adding strong ingredients like espresso or cream, but you could add a full cup if it’s a sweetened tea or according to preference. 🙂 Each person will prefer different ratios of pearls to liquid. You could always start with less and have it on hand to add more if desired.
Susan says
Thank you, Megan. Sorry my question wasn’t worded well. My last question is about how much of the cooked granules would you use for your 1/2-1 cup liquid? Like do I fill my glass half way full of granules and then add the other stuff?
Megan says
Hi Susan, yes, that sounds perfect!
Charlie G says
Hello Megan, my name is Charles. I have a question I was hoping you could answer consider your culinary expertise. I was wondering if you know of any way to make the tapioca pearls in Bubble tea or Boba milk tea float. By float I mean stay at the top of the glass instead of sink down to the bottom. Gravity is harsh. I know it may seem like a stupid question but I consult for a restaurant that is going green and getting rid of plastic straws, hence the need to find an alternative for delivering the tapioca pearls from cup to mouth with every sip. Lastly biodegradable straws are absolutely on the radar. I look forward to hearing back from you at your earliest convenience, thank you for taking the time.
– Charles
Megan says
Hi Charles, oh gosh, sounds like you have quite the culinary conundrum! 😉 Like you say, the pearls are so heavy. I remember from my childhood that edible rice paper was sometimes used for something like that; may be worth a shot? If the milk tea was a bit on the thick side, then the paper was floated, then the pearls balanced on top?
Assya says
Hi Megan, love your inspirational recipes! I am on GF diet and since reading more about phytic acid I changed a lot our food preparation at home. Plan to try your cassava ‘sourdough’ waffles and ferment a batch of cassava flour (with organic yogurt) in the fridge. And now I came across this tempting recipe with the tapioca pearls and I wonder how much the suggested preparation process (boiling and cooling/ storing overnight) reduces the phytic acid levels of the pearls? Thank you! Assya
Megan says
Thank you, Assya! Phytic acid is not a concern with tapioca because it is very refined. So the main thing with tapioca is to buy organic, which I’m sure you’re already doing. 🙂
Assya says
Oops! I did a quick research and I realized I thought cassava flour = tapioca flour. Thanks to your reply, Megan! Really appreciate that eye-opening tip! Now I know the flours are not the same and can continue to indulge in food with tapioca flour (we love the Brazilian cheese bread balls) and not worry about its fermenting – what a relief! 😀
Julissa Moreno says
Hi Megan, am I supposed to lower the heat when I pour the tapioca flour into the boiling pot and should I keep it on high the entire 13 minutes?
Megan says
Hi Julissa, yes, thanks for asking. I updated the recipe with that detail! 🙂
Laura Hahn says
So Ive never eaten tapioca pudding before…the texture of it always turned me off and I was unwilling to try it lol but as I am learning more and more about nutrition and my own specific needs I am willing to give it a go! I notice in your pictures that the finished product isn’t as creamy looking as other pictures of traditional tapioca. Is that because this is made for a different purpose than traditional pudding? And the water that changes it too? Is it possible to do maybe half and half of the liquid with coconut milk and water to make it a little creamier? I am looking for other breakfast options for VAD that aren’t oatmeal lol was thinking I could use the tapioca in the place of yogurt to make parfaits. Thoughts? Thank you so much for your help in this journey! I used the sauce from your Spicy Honey Lime Chicken on shredded homegrown chicken last night and my kids inhaled it! I was so relieved lol I will be making that again for sure!
Megan says
Hi Laura, yes, this approach to tapioca uses water, and then tea or something similar to make a float of sorts, with optional cream. For VAD, coconut milk won’t work, as it’s too high in copper, but you could certainly make this recipe using a VAD-friendly milk, with half or no water, according to preference. A couple of VAD milk options include oat milk or almond milk, both from companies like Malk or Three Trees that are totally clean, without oils, vitamins or sweeteners, or homemade. Yes, you could do parfaits with tapioca. Just to clarify, for VAD, you won’t be getting any nutrition, just carbs, from the tapioca, and it may be too simple of carbs, like eating sugar … so possibly better to stick with foods like oatmeal, beans, brown rice. But if you feel you need the variety, and it’s not bothering you, it certainly can add variety, which I know I need, too. I do make tapioca regularly for my boys. Great to hear about your second use for the Spicy Honey Lime Chicken sauce!! YAY! Thanks so much for sharing that. 🙂
Laura Hahn says
Thank you so much for that explanation! I’m trying to soak it all in on my own right now until I can schedule a consult with Dr. Smith’s associate and start the LYLN. I am trying to figure out the magical amount of fiber for me so I don’t fall into the “constipated” category and having more variety is helpful for me to stick with a diet. I’ve made your bean milk and have been using that in my herbal coffee, so thanks for that too! I’ve used the Malk brand and like it and I just got a Vitamix (used) for Christmas so I’m thinking about making my own almond or oat milk too. So hard to quit the raw dairy milk that we buy!! I don’t have any allergies or sensitivity digestive wise but I have several that are rosacea triggers but the list isn’t too long thankfully! My kids (10 & 6) are now asking “Is there vit A in this?” Lol Thanks again for your help on this journey!!
Megan says
Great to hear those details, Laura; I’m excited for you and your family. I agree about the raw milk; I had the same problem. I’m so glad the Bean Milk is helpful, and best wishes as you soak it all in and make your appointment! 🙂