Tapioca & chia pudding with summer berries jam

This one is for those late wake-ups, that have gone way past breakfast time, but yet deserve something fruity-nutty to help you kick off the day right, and somehow a bowl of muesli simply won’t do the job. Super delicious and very colourful this pudding is the perfect healthy treat, whatever the occasion. 

I am personally a fan of tapioca and unlike many people, the gooey consistency rather amuses me. If you are not however, you can experiment with a grain you like – rice, quinoa or just chia seeds.

You will need: 

1/3 cup tapioca 

2 tsp. chia seeds 

1 – 2 cups almond milk (sweetened) 

vanilla – 1/2 pod or few drops extract 

1 1/2 cup of frozen berries of your choice 

2 tsp. honey or agave syrup or any sweetener of your choice 

1 -2 tsp. chia seeds 

pistachio for decoration (simply because they are pretty) 


Ideally you want to start few hours in advance to let the tapioca soak in water for 2 -3 hours. However  if you feel life is too short to let the tapioca develop naturally all its gooeyness, simply skip this step and boil it in a bit of water just so that it increases its size and forms a transparent shell, but yet keeping the white dot in the middle. You want to prepare it for the main cooking rather than over-boil it.

Once ready, remove all water and transfer it into a pan with the almond milk. Add the chia seeds and bring to the boil. Add vanilla. Once boiling, reduce heat and let is simmer till the milk it absorbed – for about 15min. Remember the pudding will get thicker as it’s cooling down, so you want to leave it a bit liquid-ish.

Once you reach your desired consistency, remove from heat and let it cool down completely.

To prepare the jam, simply put the berries and honey in a saucepan over medium heat and stir. Bring to the boil and cook till the berries break down and the jam thickens.Then add the chia seeds and cook for 5 more minutes. Remove from heat and allow to cool completely. The jam will thicken more as it cools down. If you’ve made too much jam, simply pour it into a jar and keep it in the fridge.

Serve the pudding in little pots and add the jam on top or simply mix it all in a big bowl. To add a final touch, sprinkle some pistachio nuts or fruits on top. Pure delight for the eye and for the tummy! Enjoy!



2 Comments Add yours

  1. pinkiebag says:

    I haven’t had tapioca in a long time. I love summer berries and use almond milk do I shall be giving this a try. Thanks for sharing, Chloe.


    1. alexayvazova says:

      Thanks for reading Chloe! I hope you like it!

      Liked by 1 person

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