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If you miss tapioca pudding, this Strawberry Chia “Tapioca” is going to take you back in time! Since starting Trim Healthy Mama, one of my “I wish I could still eat that!” foods has been tapioca, specifically vanilla or strawberry tapioca. I made a pretty snazzy mockup of vanilla tapioca using barley awhile back (don’t pretend like you’re surprised at my odd ingredient choice), but some people just aren’t into barley desserts. How closed-minded. 😛 That’s why I decided to do some further experimentation with other tapioca substitutes.
Enter chia seeds. Aldi started carrying them at a very affordable price – ((hugs)) to you, Aldi! If my personality were turned into a store, I would probably look a lot like Aldi. Diverse, minimalistic, cheap, few employees (#introvert)…and German dark chocolate. I really like Aldi. And Aldi’s chia seeds.
In my chia experimentations, I found that chia pudding actually does resemble tapioca quite a lot in texture. I’ve been trying to create more dairy-free recipes for those of my readers who can’t eat dairy, so every time I make a recipe, I ask myself, “Can this be made dairy free?” If I think it can, I try it. If I don’t think it can, sometimes I still try it. I’m not strictly a dairy-free blog, and I eat quite a bit of dairy myself, so even if I don’t think a recipe lends itself to being dairy free, I usually still make it. However, I do find myself going down the dairy-free path much more often these days than I used to. It just so happens that I decided to try my hand at a dairy-free chia pudding, and it worked superbly.
Click here to see a picture index of all my dairy-free recipes!
I ate this chia pudding for breakfast, but it could easily be a dessert or snack as well. Since it includes collagen, it has enough protein to be a meal on its own.
Dairy-free peeps – what dairy-free recipe would you most like to see on my blog? Comment below and tell me!
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 to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
my recipe index
my recipes grouped by fuel type, allergy info, and theme
all my strawberry recipes
all my dairy-free recipes
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- 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
- 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!
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.
- Great Lakes Collagen
- Great Lakes Collagen (iHerb)
- THM Integral Collagen
- THM Pure Stevia Extract Powder
- Chia Seeds (Amazon)
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