Sure it’s kind of old-fashioned and I can certainly understand that it’s texture isn’t for everybody, but I love me a good tapioca pudding. And not just the classic American variety, but the cold, soupy Asian versions as well.
Unfortunately it’s exactly the times when cold tapioca soup sounds most appealling (weather = hot, humid, unbearable) that the last thing you want to do is stand over a hot flame for an extended period of time waiting for pudding to thicken. And that’s where chia, everybody’s favorite wonder seed, steps in to save the day.
When combined with unsweetened coconut milk and pureed melon, it creates a lightly-sweetened, refreshing pudding. It’s easy to adjust the texture by varying the amount of chia seeds you use. Want it more soupy? Decrease the amount of chia seeds. Like your pudding nice and thick? Add some more chia seeds. It’s pretty much impossible to mess up.
This no-fuss, no-cook, vegan pudding not only makes a great dessert, but it’s quickly become one of my favorite breakfasts as well. Getting my Omega-3s has never been so easy.
Melon and Chia Seed Faux Tapioca Pudding
YIELD: 4 servings
PREP TIME: 10 minutes
TOTAL TIME: 30 minutes
* 2-3 Tablespoons chia seeds, depending on how thick you’d like your pudding
* 1-1/3 cups melon (honeydew or cantaloupe) puree**
* 2/3 cup coconut milk
* chopped melon for topping (optional)
Combine the chia seeds, melon puree and coconut milk in a medium bowl and stir to combine. Let sit for at least 20 minutes for the pudding to thicken. Spoon into individual bowls and top with chopped melon, if desired.
** Process cubed melon chunks in a blender or food processor to create the puree.