This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
I’m always tickled when a dairy-free recipe turns out well enough for the general populace to enjoy! I don’t have any dairy sensitivities, but I like to be dairy-conscious because I know there are a lot of people with dairy allergies who read my blog. However, taking dairy out of life limits the options, and to someone who isn’t that well-versed in dairy substitutions, trying to create a dairy-free recipe usually involves more flops than a “normal” recipe would! Hence, why I’m delighted when a dairy-free recipe works on the first or second try and tastes good enough to please even the people who consume dairy with great gusto. This Single-Serve Vanilla Chia “Tapioca” was thankfully one such recipe!
Click here for all my dairy-free recipes!
As I’ve said before, chia puddings remind me of tapioca! Especially when they’re made in classic flavors like vanilla or strawberry. Chia seeds do have a bit of their own flavor so they’re not exactly like tapioca, but they’re a great substitute when you’re trying to avoid tapioca because of its starch! Today’s recipe is a basic vanilla flavor. I used light canned coconut milk to make it creamy (you can find this in the ethnic foods aisle at the grocery store or Walmart), but after refrigerating the pudding overnight to thicken, I can’t taste any coconut flavor! (And I’m not a big coconut fan.)
I used light canned coconut milk because I wanted something creamier than carton coconut or almond milk but I didn’t want all the calories of full-fat coconut milk when it wasn’t really necessary.
Click here for a dairy-free Strawberry Chia “Tapioca” recipe!
You may also enjoy:
my recipe index
recipe index by fuel type/allergy/theme
Chunky Monkey Chia Pudding
Creamy Vanilla “Tapioca” (THM:E, made with barley)
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
Want to start the New Year out right? Grab a copy of my cookbook to get nearly 400 RECIPES to jump start your healthy journey! You’ll find lots of our Thomas family church cookbook favorites made healthy in this easy-to-use, hard cover/spiral bound book. CLICK HERE for details! You may also want to check out my 2018 recipe calendar with 12 brand new recipes and exclusive recipe cards!
- 1 c. unsweetened almond milk
- ½ c. light canned coconut milk
- ½ c. water
- ¼ c. chia seeds
- ½ tsp. vanilla extract
- ⅛ tsp. THM Pure Stevia Extract Powder
- 1/16 tsp. salt
- Whisk the ingredients together in a small saucepan and bring to a boil. Refrigerate overnight to thicken, then enjoy! You can top it with some berries or use it as a blank canvas for your favorite extracts and/or spices.
You can pin this recipe here:
Leave a Reply