Heather C Heather C is a married, mom of three: big sis Lily and identical twins Natalie and Sophia. She has been guest blogging for Mumbling Mommy since February of 2012 and began working as a Social Media Editor in 2014. After nearly a decade in banking, she now works part time at a doctor's office specializing in breastfeeding medicine and spends the rest of her days in her Midwest home as zookeeper/stay-at-home-mom. Heather C is also a runner, hiker, yogi, bike rider and more. She reads when she finds more than a few minutes to herself and she hosts a lot of pajama dance parties in her kitchen. In her spare time, she's the co-leader for her daughter's Girl Scout troop and an active member of the school's Parent-Teacher Committee as well as a certified postpartum doula.

I found this kiwi mango tapioca pudding recipe after I was diagnosed with a slew of medical conditions.  On October 31st was a changing point in my life. I had to make some major, major changes in my eating. After having ALCAT testing done to determine what food intolerance I had, I was shocked by all the things I had to now remove from my diet. Finding something I could even sort of consider being a treat was near impossible. Then I made this tapioca pudding. It. Was. Amazing.

So here is the kiwi mango tapioca pudding recipe. It is gluten-free, dairy-free, and egg-free. It is NOT sugar free. I use organic cane sugar. It is also NOT nut free. These are the choices that work for the eating style I follow. Feel free to test changes that work for your lifestyle and share your versions in the comments for others to see, too.

Kiwi Mango Tapioca Pudding Recipe Ingredients:

1/3 cup small pearl tapioca

¾ cup water

2 cups milk*

¼ tsp salt

½ cup sugar

1 kiwi, peeled and chopped

½ mango, peeled and chopped

Optional: ½ tsp vanilla extract

Directions:

  1. Soak tapioca in the water for at least 30 minutes in a 1-2 quart sauce pan. Do not drain.
  2. Add milk*, salt, sugar (And optional vanilla. I omitted it as I am intolerant to vanilla and cannot have it, and mine still tasted phenomenal.)
  3. Simmer uncovered over very low heat for 10-15 minutes, stirring often.
  4. As the tapioca thickens, add in the kiwi and mango (or any fruit choices of your choice.)
  5. Serve warm or chilled. (Cold is much better in my opinion, if you can wait long enough for this to cool before devouring it!)

Makes about 6 servings. Stores well cold for 3-5 days in refrigerator.

*The original recipe I loosely based mine off of used coconut milk. I am severely intolerant to coconut (HUGE surprise to me!) so I opted to use homemade cashew milk. I have not tested any other options but I don’t see why you couldn’t use whatever milk best suites your family.

Being both gluten-free and dairy-free has been a crazy difficult challenge thus far. Each day I learn about new options. If you are on a similar journey, try out this fun recipe and check back often. I’ll be sharing anything I try that turns out a success (because trust me, there are a lot of failures, too).

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