Coconut Chia Pudding – The new tapioca

What if you could have a dessert that was actually providing some sound nutritional value? There is a seed available called chia and when placed in liquid it acts a lot like tapioca. The difference is chia has 3 grams of protein and 5 grams of dietary fiber per tablespoon. Place the pudding in a pretty dish – like this one that belonged to my grandmother – with some cut up fruit – a dollop of whipped cream and a sprinkle of hemp seed and you have something special.

Coconut Chia Pudding

Coconut Chia Pudding
Chia is similar to a tapioca when made as a pudding
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  1. 1 cup raw, unsalted cashews, rinsed
  2. 1 cup coconut water
  3. 2 ½ cups purified water
  4. 1 Tbsp pure maple syrup
  5. 6-10 drops of liquid coconut stevia
  6. 1/2 cup unsweetened coconut
  7. 1 Tbsp pure coconut extract
  8. 3/4 cup whole chia seeds
  1. Place the cashews, waters, maple syrup, stevia, coconut, and coconut extract into a high powered blender (like a Vitamix - If you don't have a Vitamix - soak cashews in water for 1-2 hours, then drain) and blend until smooth and creamy. Pour into a mixing bowl, then add the chia seeds and whisk together. Transfer to a glass storage container like a quart canning jar. Shake a few times for the next 30 minutes until it starts to hold together. Place in refrigerator for at least 3 hours. Garnish as desired.
  1. A tablespoon or two of this pudding will also thicken smoothies.
Deliciously Inspired
 More Recipes on using coconut stevia and where to purchase