Vanilla Custard Chia "Tapioca"
THM S, low carb, sugar free, gluten free | Try using unsweetened carton coconut milk in place of the almond milk for a nut free option. (Most people with tree nut allergies can have coconut products, but confirm with your doctor first.) | CLICK HERE for a dairy-free vanilla chia "tapioca" recipe.
Serves: 1 quart (5-6 servings)
  • 2 c. unsweetened almond milk
  • 1 c. half and half
  • 3 eggs
  • ½ tsp. molasses
  • ¼ tsp. salt (rounded)
  • -
  • ¼ c. + 2 T. chia seeds
  • -
  • 2 T. THM Super Sweet Blend
  • 1 T. salted butter
  • 1 tsp. vanilla extract
  1. Whisk the first section of ingredients very well in a nonstick saucepan. Whisk in the chia seeds and turn the heat to medium. Cook until the mixture just starts to bubble, whisking often, especially towards the end. Pull the pan off the heat and whisk in the Super Sweet Blend, butter, and vanilla. Taste and add more sweetener if desired. Refrigerate overnight to thicken, then enjoy!
  2. 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. (Add some extra protein, such as collagen in your coffee or tea, to make it a meal.)
  3. 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.
Molasses is acceptable in small amounts (up to ¼ tsp. per serving) on the THM plan for flavor.
Recipe by Briana Thomas at