As I was eating my chia pudding (recipe for that in a future blog) for breakfast recently, I was thinking how it looked and resembled tapioca pearls once they have been soaked in some liquid -I use almond milk to soak my chia. That thought led me to think about guinataan and how I could make a paleo version by substituting chia pudding for tapioca balls and eliminating the sugar and the glutinous rice.
This version is definitely less sweet but it still has all the flavors I remember from my childhood and my vacations back home.
2 cans full fat coconut milk
2 medium size purple yams, diced
2 medium size Korean yam (I get mine from an oriental grocery store. Regular yams will do), diced
1 taro root, diced
2 very ripe plantains, sliced 1/4 inch thick
1/2 cup chia pudding (soak 1 TBSP chia seeds in 1/4 cup almond or coconut milk overnight)
1 can Unsweetened pineapple chunks (I used this in place of fresh jackfruit as it is not readilly available)
1. In a deep saucepan, combine coconut milk and the juice 1 can pineapple. Bring to a boil.
2. Bring to a simmer and add the yams, taro root and plantains. Simmer for about 15 minutes until tender.
3. Add the chia pudding and pineapple chunks. Mix and simmer for another 5- 10 minutes to allow the flavors to come together.
4. Serve immediately
*To my Filipino friends, enjoy this healthier version of guinataan!