This is a great recipe for tapioca pudding lovers (writer pointing at herself)! The presentation here is something you could definitely serve at a dinner party. It’s an “all grown up” version of one of my childhood favorites…just waaaaayyyy better. What WAS it about those little “fish egg” tapioca things anyway?
Adding the coconut creme takes it over the top! And with all that absolutely-packed-with-nutrition chia you just can’t go wrong. Additionally, I can’t imagine any kid not inhaling this if you use the fresh almond milk I suggest. It really is the secret to the best tasting pudding.
However, whatever milk you choose will work. Just keep in mind that the fat content of milk varies depending on how much added water there is which affects how rich the end product will be and may affect how much liquid the chia absorbs. That is why the variance below on the amount of liquid. It’s easy to just add more chia if it’s not as thick as you like. This is for 2 servings.
- 1-2 cups fresh almond milk (for a tutorial how to make this see my recipe for roasted eggplant mung bean pasta).
- 3-4 T white chia seeds
- Vanilla to taste (amount depends if you are using powdered or drops and the strength of the product)
- dash of sea salt
- stevia or other sweetener to taste (I used vanilla stevia and used the powdered vanilla for garnish and it was amazing)
- 1 cup full fat canned coconut milk chilled fully
- Add the chia seeds to the almond milk and stir well. Allow to set in refrigerator. Check periodically for thickness and give it a stir.
- When mixture forms a pudding consistency add vanilla, salt and sweetener.
- Blend coconut milk in a chilled blender container on high with a bit of vanilla and sweetener until frothy. (If your coconut milk does not have guar gum it will eventually turn into a thick whipped topping if blended long enough, go with it if this is what you want).
- Pour the chia mixture into 2 clear serving dishes and top carefully with your coconut creme so it stays nicely on top.
- Garnish with vanilla powder and serve!
Chia seed’s gelatinous coating stabilizes blood sugar which combats insulin resistance leading to diabetes. Interestingly, they contain tryptophan, an amino acid that regulates mood, appetite and sleep. Not only will you get a third of your fiber and manganese in a 28 oz serving but your phosphorous, too, which is used to synthesize protein. (1)
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