Strawberry Chia "Tapioca"
THM:S, low carb, sugar free, gluten/egg/dairy free | If you have a nut allergy but can have coconut products, you could try substituting carton coconut milk for the unsweetened almond milk.
Author: Briana Thomas
Serves: 1
Ingredients
- 1 c. unsweetened almond milk
- ½ c. strawberries (fresh or frozen)
- ½ c. water
- 2 T. collagen
- ½ tsp. vanilla extract
- 3/32 tsp. (3 doonks) salt
- 3/32 tsp. (3 doonks) THM Pure Stevia Extract Powder
- -
- 3 T. chia seeds
Instructions
- Blend everything but the chia seeds until smooth. (I do this in a saucepan with an immersion blender, but a regular blender would work fine.) Pour the mixture into a saucepan, whisk in the chia seeds, and bring to a boil. Once the mixture comes to a boil, pull it off the heat. Refrigerate overnight to thicken. Enjoy!
Notes
This yields a tapioca-like pudding of a medium consistency. For a thicker pudding, use 4 T. chia seeds.
If you don't have a dairy intolerance and want to increase the creaminess in this, add 2 T. cottage cheese and/or 2 T. half and half. Add before blending.
You can try substituting whey protein powder for the collagen, but I prefer the taste (rather, the lack of taste) of collagen.
If you don't have a dairy intolerance and want to increase the creaminess in this, add 2 T. cottage cheese and/or 2 T. half and half. Add before blending.
You can try substituting whey protein powder for the collagen, but I prefer the taste (rather, the lack of taste) of collagen.
Recipe by Briana Thomas at https://www.briana-thomas.com/strawberry-chia-tapioca/