Chia Seed Coconut "Tapioca" Pudding

7 years ago

Now that I have a son with numerous allergies, I've been trying to come up with new gluten/dairy/egg free snacks, that are healthy, delicious and satisfying. I'm not sure why, but my little guy seems to be hungry all the time. It has become such a challenge, especially since I'm trying to dream up well-balanced, healthy snacks, within the confines of all his allergies.

Recently, I started adding chia seeds to foods. I had never used chia seeds until recently, when I spoke to Lexie from Lexie's Kitchen. Chia seeds are amazingly high in fiber (1 ounce of chia seeds contains 10.7 grams of dietary fiber while the same amount of flax seeds contains 5.6 grams) and calcium (1 ounce of chia seeds has 200 mg of calcium), and are rich in Omega-3 fatty acids, and yes, these are the same seeds used in the Chia Pets! 

When mixed with liquid, chia seeds become gelatinous, almost egg-like. Chia seeds absorb a lot of liquid and retain a little crunch even after soaking. I have been using ground chia seeds as a substitute for eggs in baking, and more recently, tried using chia seeds in a coconut pudding. 

Chia seeds come either black or white, and are crunchy. Black chia seeds seem to be more common at Whole Foods and health food stores. I haven't seen white chia seeds in any stores yet, so I ordered them from Nuts Online.

I call this Chia Seed Coconut "Tapioca" Pudding because it reminds me of tapioca pudding, with the chia "pearls" visible in the pudding. This recipe is so easy, and it makes a nice afternoon snack.

Chia Seed Coconut "Tapioca" Pudding

I used white chia seeds simply because the color is more appealing in this pudding, which is important for introducing new foods to my son; however, black chia seeds would work just as well. This pudding reminds me of a Thai coconut tapioca pudding I used to make.

1 tablespoon white chia seeds

1/4 cup plus 2 tablespoons almond milk

1 tablespoon light coconut milk

1/8 teaspoon vanilla extract

1 teaspoon agave nectar

ground cinnamon

Mix chia seeds with 1/4 cup almond milk and coconut milk. Cover and refrigerate overnight. Before serving, stir in 1-2 more tablespoons of almond milk to loosen up pudding. Stir in agave nectar and sprinkle with cinnamon.

Makes one serving.

Jeanette from Jeanette's Healthy Living

 

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