Dreamy Creamy Tapioca Porridge

GLUTEN FREE, DAIRY FREE, SOY FREE, NUT FREE, EGG FREE, PALEO, AIP FRIENDLY

You know those mornings you want a nice hot bowl of creamy porridge?  Something simple, familiar and easy to eat?  Well here it is. 
I thought about adding vanilla and raspberries during the cooking process but stopped myself, this is just right as it is.  The flavours are simple, the cooking process is easy and it really hits the spot on those porridgey mornings.

Recipe
1/3 cup tapioca pearls
1 cup of water
1 tbsp coconut sugar
1 tbsp coconut oil
Pinch of salt
1 cup of canned coconut milk or mylk (I prefer canned coconut milk in this recipe)
Fresh fruit and raw honey to serve

Method
Soak the tapioca pearls in a small saucepan with 1 cup of water for 10-15 minutes, it will begin to puff up and absorb some of the liquid. 
Place over a medium-high heat and, while gently stirring, pop in the coconut sugar, coconut oil, salt and mylk. 
Once the porridge begins to bubble reduce the heat to medium-low. 
Continue stirring over a low heat for a further 10-15 minutes or until the tapioca pearls are translucent and cooked through.  

**NOTE: Depending on the variety of tapioca you have you may find you need to add more mylk or water during cooking.
Serve topped with fresh fruit and instant yoghurt (poached pears and a light drizzle of maple syrup make a yummy topping too).