Allergy-friendly chocolate tapioca pudding. This is dairy-free, gluten-free, and refined sugar-free and vegan. Serve warm or chilled.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tapioca and chia seeds in a pot and cover with water; let soak until thickened and gelatinous, at least 1 hour.

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  • Mix coconut milk, palm sugar, cocoa powder, arrowroot powder, and salt into tapioca mixture; cook and stir over medium heat until desired thickness is reached, 10 to 15 minutes. Remove saucepan from heat and stir vanilla into the pudding.

Cook's Notes:

Any type of sugar can be used in place of the palm sugar.

I used 1 can of full fat coconut milk, then add enough water to make 4 cups.

Nutrition Facts

348 calories; protein 3.7g 7% DV; carbohydrates 32.9g 11% DV; fat 25.4g 39% DV; cholesterolmg; sodium 168mg 7% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/14/2019
Delicious and nutritious! Five stars it had everything you would want in a pudding. Read More