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This Chocolate Custard Chia “Tapioca” is the most delicious milk chocolatey chia pudding you’ll ever taste and reminds me of the tapioca I enjoyed as a child! Thankfully this version is a whole lot better for me: it’s sugar free, a THM S dessert or snack, and low carb. Even better, it contains 7 grams of protein per serving!
This chia “tapioca” is actually dairy free as well, for those of you who have dairy sensitivities/allergies! Don’t worry; it’s still super creamy.
PS: did you know that I’ve had a DAIRY FREE INDEX of all the dairy-free recipes on my website for years? Yep! I’m not a strictly dairy-free blogger, but I’ve been making a concerted effort to provide more dairy-free recipes and dairy-free tweaks in the last year or two as I’ve been made aware of the need for THM-friendly dairy-free recipes.
This Chocolate Custard Chia “Tapioca” is a chocolate version of this super-popular Vanilla Custard Chia “Tapioca”, so if you’re not into chocolate for some reason or don’t have coconut milk on hand you could try that recipe instead. If you want to make that one chocolate, just whisk in some cocoa powder after cooking. On the flip side, if you want a vanilla dairy-free custard chia “tapioca,” try just omitting the cocoa powder from the recipe on this page.
This recipe is actually a no-special-ingredients recipe if you use your favorite locally-sourced low-glycemic sweetener to taste! I can get everything in this recipe but the THM Super Sweet Blend at Walmart.
I really like Thai Kitchen Lite Unsweetened Coconut Milk! Look for it at Walmart, your local grocery store, or online. You can use full-fat coconut milk, but I don’t see the point of adding excess calories when this pudding is nice and creamy already!
If you accidentally cook this too long and end up with scrambled eggs in your pudding, you can try using an immersion blender to blend it and smooth it out. You’ll lose some of the “tapioca” effect because you’ll be blending the chia seeds, but some texture remains and the pudding actually becomes a really nice consistency.
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- Whisk the first section of ingredients very well in a nonstick saucepan. Whisk in the chia seeds and turn the heat to medium (maybe a little lower on a gas stovetop). Cook until the mixture just starts to bubble, whisking often, especially towards the end. Pull the pan off the heat as soon as the eggs thicken up and small bubbles form, then whisk in the Super Sweet Blend, cocoa powder, and vanilla. Taste and add more sweetener if desired. Refrigerate overnight to thicken, then enjoy!
- This "tapioca" is good warm or cold. If I heat it up for breakfast, stirring a little bit of peanut butter into it to melt is super yummy. (This pudding does contain 7 grams of protein per serving, but for breakfast you might want to add some extra protein on the side, such as collagen in your coffee or tea.)
- TIP: If you accidentally cook this too long and end up with scrambled eggs in your pudding, you can try using an immersion blender to blend it and smooth it out. You'll lose some of the "tapioca" effect because you'll be blending the chia seeds, but some texture remains and the pudding actually becomes a really nice consistency.
-Nutrition info calculated for each of 5 servings. Nutrition and allergy info for “tapioca” only, not toppings.
-Nut Free if you use the low-calorie unsweetened carton kind of coconut milk in place of the almond/cashew milk. Most people with tree nut allergies can have coconut products, but confirm with your doctor first.