Tapioca, chia berry pudding

Tapioca, chia berry pudding  is a modern twist on the old fashioned tapioca or sago pudding but is delicious whether its for breakfast, as a dessert or a snack.  Its inexpensive  and can be found in most Indian or asian shops and also supermarkets. 
I used to make sago puddings when I sold my cakes at the Altona Market many years ago. Though back in those days I would use dairy cream and refined sugar. Nevertheless it was popular then and its still popular now.
Nowadays it’s had a healthier makeover and suites a lot of people whether they have allergies, or are eating paleo or vegan.  Serve it warm or cold, top it with fruit, berries, yogurt and maple,  granola or eat it plain, its delicious any way. When buying at the  shops please use the finer, white balls. Teamed with chia, can it possible get any better? Chia in recent years has been hailed as a superfood. Loaded with antioxidants, high in protein , omega 3 fatty acids, fibre , calcium, phosphorous and zinc. Whether black or white, nutritionally they are the same. So give this pudding a try and be pleasantly surprised by the taste.


2 x 400 ml  cans full fat Coconut Milk
400ml Water
3/4 cup Tapioca Pearls
1/4 cup Chia Seeds
1/2 cupo Maple Syrup
1 teaspoon Vanilla extract
pinch Sea Salt
1 – 2 cups fresh or frozen Blueberries
Vanilla Bean Flavoured Coconut Yoghurt for topping



In a large saucepan add coconut milk, water, tapioca pearls, chia seeds, maple syrup, vanilla extract and sea salt.

Put saucepan over a high heat and stir till mixture begins to boil.  Put lid on, count to 10 then turn off stove and let mixture sit for 30 minutes.

Stir to combine and let mixture cool down with lid on,  to room temperature. unless you’re eating it hot. Put some pudding in base of glasses, add a layer of blueberries then 3/4 fill the glasses with the pudding mixture. Top with berries and yoghurt.

**If you cant find vanilla bean yoghurt then mix up the following recipe


2 cups Natural flavoured Coconut Yoghurt ( I use CoYo  or Aldi Brand)
1 tablespoon Vanilla Bean Paste

Stir together until well combined.