Tapioca is making a comeback—with a new twist: The addition of chia seeds has rekindled a love of this retro food by making the textured pudding healthy.
1 400-mL can light coconut milk
2 tbsp coconut sugar, or raw sugar
1/3 cup chia seeds
Shake can of coconut milk vigorously to mix the liquids and solids. Pour into a bowl.
Add coconut or raw sugar and a pinch of salt; stir to combine. Stir in 1/3 cup chia seeds.
Cover and refrigerate for a minimum of 4 hr (but as long as overnight) or until chia seeds have absorbed the liquid and pudding is thick.
Top servings of pudding with sliced plums, or other seasonal fruit, and coconut.
Protein 3g, Carbohydrates 12g, Fat 12g, Fibre 5g, Sodium 20mg.
Chia seeds are full of omega-3s and fibre, while coconut milk provides vitamins, healthy fats and great flavour.
Originally published in the Today's Parent August 2014 issue.