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Tapioca and Chia Pudding – Glam Radar

by Stacey · February 6, 2016

tapioca-and-chia-pudding Aidan is in hockey again this year and he is working hard out on the ice and burning some serious calories. It’s important for me to make sure he has healthy treats and he can use the extra starchy carbohydrates available in this pudding. Just for good measure I sneak in chia seeds for their nutritional benefits. I top the pudding with fruit, which he eats first to get to the pudding. However, he does still complain that he prefers it when I don’t put fruit on top. Sometimes, but not always, I drizzle over a little raw honey for a few more benefits that raw honey carries. Tapioca seeds come from the cassava plant and are starchy gluten free balls. Tapioca flour is used a lot in gluten free baking. I add in chia to give this pudding a hidden dose of omega-3 fatty acids because tapioca itself does not have a lot of nutrients. Chia has more omega-3 than flax seeds, it’s great for providing energy and it’s also an antioxidant. Chia seeds, unlike flax seeds, do not have to be ground in order to obtain their benefits.

This makes about four servings I would guess. This is definitely Aidans dessert because Ava thinks tapioca is “fish eyeballs”. I refrigerate the leftovers and add a little more milk while I’m warming it in a pot over low heat just until it’s warm.

Tapioca and Chia Pudding
The key to the consistency of the pudding is soaking the seeds prior to cooking and remember to stir often or constantly so that it does not burn.

  • 1/2 cup small tapioca (not instant)
  • 3 1/4 cups of milk (I used raw milk but coconut or almond milk work great as well)
  • 1/4 cup maple syrup
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp vanilla powder (optional)
  • 2 tbsp chia seeds
  • raw honey to drizzle over the top (optional)
  1. In a heavy bottom pot, soak tapioca seeds in 1 cup of the milk. Let this soak for 1/2 hour to 60 minutes. Add the remainder of the milk, sea salt and cinnamon. Cook over low heat, stirring constantly. The tapioca will be done when the seeds turn opaque and they are no longer white. Stirring ensures that the mixture will not scorch, much like risotto.
  2. When the tapioca is clear and the mixture is thick remove from the heat and add the vanilla and chia seeds. Top with fruit if you like or just a drizzle of honey.

Tags: Delicious Tapioca and Chia PuddingHow to prepare Tapioca and Chia PuddingTapioca and Chia Pudding Recipe

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