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.