Coconut Tapioca Yam “Soup” with Walnuts and Chocolate Chips

Submitted by: Mya Zeronis

Servings: 4

Ingredients:
2 cups water
½ pound yam, peeled; ½-inch cubed
2 cups coconut milk, unsweetened
1 cup agave nectar
½ pound tapioca pearls
2 ounces walnuts, chopped
1 ounce coconut flakes, toasted
4 ounces dark chocolate chips

Instructions: In a large sauce pan, boil cubed yam over medium heat on a burner. Remove from heat when fully cooked; set aside.

Add coconut milk and agave nectar to remaining boiled water in the pan. Bring to a gentle boil; add tapioca. Stirring a few times, cook tapioca for about 15 minutes or until translucent over low-medium heat.

Return cooked yam to the soup; mix. Cook for 2 minutes. Remove from heat.

Serve hot dessert soup, topped with walnuts, coconut flakes and chocolate chips.

Notes: This is a no-bake dessert for those challenged by baking.

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.