Chia-Tapioca Pudding with Agave Syrup
- ¼-1/3 cup chia seeds (soak in)
- 1 cup almond milk or low-fat milk
- 1 cup cooked small tapioca pearls (“Sago”)
- ¼ cup agave syrup
- 1 tablespoon coconut cream
- Chopped walnuts (optional)
- Sliced fruit of your choice
- Soak overnight the chia seeds in almond milk until it blooms (try to stir from time to time) and has a gelatinous like texture.
- Combine together the bloomed chia seeds, tapioca small pearls and agave syrup and mix well.
- Arranged in four serving cups, top with little amount of coconut cream, walnuts and a sliced of fruit of your choice.
- Best serve chilled.
Yield: 4 servings
Prep Time: 10 minutes (aside from the overnight soaking of chia seeds)
NOTE:
Agave syrup is a low glycemic sweetener that doesn’t spike blood sugar levels much.
