I totally love tapioca pudding with mango chunks on top, but I also love chia seeds pudding with blueberries topping. What happens if you mix the two and add some extra ingredients? Deliciousness happens!
Mind that the below described recipe is marked as a 2 servings recipe, but if you are worried about the calories intake, divide it into 4 smaller portions and you will be ok 😀
Tapioca and chia seeds pudding
Servings: 2
Calories: 450kcal
Ingredients
Chia seeds composition
- 40 g chia seeds
- 100 ml light coconut milk
- 100 ml low fat milk
Tapioca composition
- 50 g tapioca pearls
- 200 ml low fat milk
- 1 tsp honey
- 1/2 tsp vanilla paste
Extra
- 4 tbsp low sugar strawberry jam
- 50 g blueberries
- 1/2 mango
- a few physalis fruits
Instructions
Chia seeds composition preparation
- Add the milk, the coconut milk and chia seeds in a jar and tightly close the lid. Mix well and leave aside for 5 minutes.
- Mix again very thoroughly, then add to the fridge overnight.
Tapioca composition preparation
- Set the milk to boil in a small pot, then add the tapioca pearls. Set to simmer and stir continuously until the pearls are cooked through.
- Take off the pot from the stove, leave to cool down and mix in the honey and vanilla paste.
- If the composition is too thick, add a few spoons of milk and mix well.
Layering
- Take 2 serving bowls/ glasses/ small jars and add the strawberry jam on the bottom.
- Equally distribute the tapioca composition, then the chia seeds one.
- Garnish with the fresh fruit, then add to the fridge for at least half an hour before serving.
