Tapioca pudding might be in my top 5 favorite desserts. It is on the heavy side though. Lots of carbohydrates from the tapioca starch. Then I discovered chia seeds. And a new kind of tapioca was born! I started loving chia seeds from drinking them in Kombucha. I became a fan and loved how full chia seeds made me feel. They have digestible omega 3 fatty acids, which are bio-available whole unlike flax seeds which need to be ground. Plus, chia seeds have a higher omega 6:3 ratio then flax seeds. So, this past weekend I made a new and improved dessert. The hardest part of making this pudding was not eating it all in one day.
Coconut Blueberry Chia Pudding:
makes 4 servings
1 can bpa-free and organic coconut milk (I used full fat and Native Forest Organic is bpa-free)
3/4 cup hot water
1/4 cup chia seeds
1/4 cup maple syrup
pinch salt
2 cups fresh blueberries
Heat 3/4 cup water and pour over chia seeds in a glass bowl. Let sit for 15 minutes, stirring occasionally to get lumps out. The chia seeds will create a gel.
Add coconut milk, salt and maple syrup. Mix well and chill for 2 hours.
Top with blueberries!
The chia seeds will firm up a bit while chilling.
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