Chocolate Chia Tapioca with Coconut Whipped Cream

Chocolate Chia Tapioca with Coconut Whipped Cream

A creamy, chocolaty version of traditional tapioca pudding… it’s so easy to whip up, will curb your sweet tooth AND improve your health! Loaded with antioxidants, fiber, omega-3, calcium, magnesium and more… it tastes so decadent you won’t believe it’s good for you!

Ingredients

For the Chocolate Chia Tapioca:

• 1 (13.66 oz) can coconut milk (regular, not lite), or more for desired consistency
• 3/4 cup water
• 30 drops of KAL liquid stevia or ¼ cup coconut nectar, or to taste
• 2 – 3 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla flavor or extract
• 1/3 cup chia seeds
• Cinnamon to taste (optional)

For the Coconut Whipped Cream: 

• 1 (13.66 oz) can coconut milk (regular, not lite) – chilled overnight
• 1 tsp vanilla flavor
• KAL liquid stevia to taste

Optional Garnishes:

• Berries of choice
• Mint leaves for garnish

Directions

Make the Chocolate Chia Tapioca:

1. Add all ingredients (coconut milk, water, stevia or nectar, cocoa powder and vanilla) except chia seeds to a quart size wide-mouth mason jar and shake or add to a bowl and whisk together.
2. Then add chia seeds and shake right away to avoid clumping. Taste to adjust to your liking.
3. Cover and refrigerate for at least 15-20 minutes. It helps to shake or stir it a few times while it gels up. This eliminates any clumps from the cocoa powder. It’s ready to eat whenever, but I like it best the next day once the chia seeds are completely soft.
4. If it is too thick for your liking the following day, just add a little more coconut milk until it reaches your desired consistency.

For the Coconut Whipped Cream:

1. Place the can of coconut milk in the refrigerator for a few hours or overnight.
2. Once completely chilled, open the can of coconut milk and scoop out the firmed up, creamy, white milk. There will be a little clear liquid, which you can save for later and use in a smoothie.
3. In a small bowl add  vanilla and srevia. Whip with electric beaters on high speed until it reaches a whipped cream consistency. Taste and adjust to your liking.
4. Put it back into the refrigerator until ready to use.

Assemble:

1. Either top the pudding with the whipped cream or layer the the whipped cream between the berries and pudding if you so desire. It’s delicious plain or decked out!

Quick notes

Some chia seeds gel up faster than others, so it could take longer to get to a pudding consistency, don’t worry… just wait a bit longer. Will keep for 4-5 days in the refrigerator

The colder the coconut milk, the fluffier the whipped cream will get! But don’t freeze, just place in refrigerator

Number of servings (yield): 4

Variations

If made with stevia it is sugar-free. If made with coconut nectar it does contain sugar, but is a good option for a whole-food sweetener.

Read more: http://eatingwithpurpose.com/2012/02/chocolate-chia-tapioca-with-coconut-whipped-cream/#ixzz1t56UoWVB