Coconut Tapioca Pudding

Growing up in Asia, tapioca is a very common dessert. It can also be used as a thickening agent, and you see it commonly used in gelatin style desserts. I just love it because it reminds me of when I was a kid, and it satisfies my craving for something sweet, but isn't too heavy. It's also gluten free! An added bonus!

It's simple, sweet, & delicious...it's also pink. Although it comes in a variety of pretty shades, but is naturally white in color.

Coconut Tapioca Pudding

Ingredients:

1 12 oz. can Coconut milk

½ cup Powdered Coconut Cream

¼ cup Coconut Sugar

2 cups dry uncooked Tapioca pearls

4 cups Water (adjust as needed)

Directions:

On the stovetop in a medium sized pot, bring tapioca to a boil, along with 3 cups of water. Once the tapioca boils, you will want to watch it closely, adding water as it thickens. Reduce heat to low, & stir frequently until the white centers of the tapioca are completely gone.

You will know the tapioca is fully cooked when its consistency is thick & each pearl has increased 100% in size. At this point, you will add the coconut cream to the coconut milk & whisk together in a small bowl. Add the sugar to this mixture, and then add all three to the cooked tapioca. Mix gently, & serve.

Chocolate Mounds Pie

My hubby & I both LOVE Mounds candy. This has all the same ingredients, but isn't made with Mounds. It IS delicious! And for all you out there with Gluten allergies, it's gluten free. Yeahhhhhh!

Chocolate Mounds Pie

Ingredients for the crust:

6 tablespoons unsalted butter, softened

4 cups sweetened shredded coconut

¼ cup Coconut flour

¼ cup Almonds (raw & unsalted)

Ingredients for the filling:

2 cups heavy cream

16 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

1 teaspoon Pure Vanilla

Directions:

Preheat the oven to 350°F. In a food processor, process butter, almonds, & coconut flour untill it forms a crust-like mixture. Place into a large mixing bowl, & add in coconut. Mix until a crust forms. In a glass pie pan, use 2/3 of the mixture to press into the bottom and sides of pan as a crust. Sprinkle remaining coconut mixture around the edges forming a high crust edge. Bake for 10 minutes, or until golden brown. Remove & cool.

Bring cream to a boil in a small saucepan; pour over chocolate in a medium heat proof  bowl. Let mixture sit for 10 minutes, & then stir until chocolate is completely melted and mixture is combined. Add vanilla. Pour into coconut crust. Refrigerate until filling is set, (about 3 hours).