Tapioca pudding with chia seeds, coconut cream and pineapple

Tapioca pudding

Ingredients

  • ½ cup large pearl tapioca

  • 1 tablespoon chia seeds

  • 760 g canned unsweetened coconut milk

  • ½ teaspoon salt

  • ⅓ cup honey + more for serving

  • 1 cup chopped fresh coconut

  • ½ cup chopped fresh pineapple + more for serving

  • Sliced mango and toasted unsweetened shredded coconut

This tapioca pudding bowl is a healthy vegan and extremely delicious breakfast. We recommend it next to our guayusa and hibiscus Wá soda to have a meal filled with healthy fats, natural sugars, vitamins and minerals, proteins, fibers, carbohydrates, antioxidants and energy.

Makes 6 portions.

Method

  1. Combine tapioca and 2 cups water in a medium bowl. Combine chia seeds and ½ cup coconut milk in a small bowl. Cover both bowls with plastic wrap and chill overnight. Pour remaining coconut milk in open can into an airtight container or another small bowl; cover and chill until ready to use.

  2. Drain tapioca pearls.

  3. Combine the rest of the coconut milk from a medium saucepan; add salt and ⅓ cup honey. Bring to a boil over medium, reduce heat, and simmer, stirring constantly, until reduced by one-quarter. Add tapioca and cook, stirring constantly, until tapioca is translucent and tender but still chewy in the center, about 5 minutes. Set saucepan in a bowl of ice water and let cool, stirring occasionally.

  4. Stir soaked chia seeds, coconut meat, and ½ cup pineapple into pudding. Save until serving time.

  5. To serve: stir pudding well and divide among 6 bowls. Top with mango, shredded coconut, and more pineapple and drizzle with some honey.

Wá Soda