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One of the main ways I like to create AIP elimination phase compliant recipes is to think about what the base flavors were in “non-AIP” foods that I used to love. And you know what I used to love? Piña coladas!
My husband and I stayed at a swanky hotel in Palm Springs, California for our honeymoon years ago. It had a hip, glamorous 1950s-60s vibe and we got to spend a week lazing by the pool with fun “umbrella” drinks, like piña coladas.
Those days are long past and a whole week sitting in the heat while consuming sweet, alcoholic beverages would send me into autoimmune meltdown now! But, the yummy piña colada flavors of coconut, pineapple, and a cherry or two (or more!) still sound delicious. That’s how I arrived at these fun pudding cups!
This recipe indulged my piña colada flavor craving, but it also looks fancy enough for party food and is still very appealing to little kiddos too. I hope you love it!
- In a saucepan, bring coconut milk to a boil. Reduce to a simmer, stir in tapioca and salt. Cook on a simmer, stirring often, for 15 minutes. Pudding will thicken and tapioca will become totally transparent.
- Remove from heat and stir in sugar and vanilla.
- Refrigerate until completely cool.
- Stir up pudding and divide between 4 dessert glasses. Layer with cherries, pineapple, and toasted coconut.