Chocolate Chia Tapioca with Coconut Whipped Cream
Lately this has been my favorite quick, healthy dessert… and sometimes even my breakfast, with no guilt involved because it is completely sugar-free! In the past, a holiday like Valentine’s Day would roll around and it would be my excuse to go crazy and eat whatever I wanted. I wouldn’t start out with that mentality, but after just one bite of sugar it’s like I turned into an unstoppable sugar-holic!
Now I can control my sugar cravings, they don’t control me! I don’t have the relentless physical sugar cravings I once did, thanks to Phase 1… now it’s more of a mental thing and I always make sure I have healthy options like this creamy, chocolaty tapioca pudding to satisfy me… nourishing my mind and body.
What I love most is that you can keep this already made up in your refrigerator and it’s a perfect treat to pull out when you want it. It’s rich and nutrient dense with the chia seeds and coconut milk.
I prefer the canned coconut milk vs. carton coconut milk for two reasons:
It’s thicker and creamier, which makes for a more satisfying pudding.
Has only three ingredients, as opposed to a long list… which usually includes sugar.
Either one will work, it’s just my preference. I really like Thai Kitchen organic full-fat coconut milk. It has a wonderful thick texture that is perfect for this recipe and smoothies. It’s definitely one of my favorite pantry staples!
To make this recipe extra special add berries, coconut whipped cream (See recipe below) and some fresh mint for garnish. It tastes just as good as it looks and no one will ever know it is bursting at the seams with nutrition!
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:
- 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.
- Then add chia seeds and shake right away to avoid clumping. Taste to adjust to your liking.
- 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.
- 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:
- Place the can of coconut milk in the refrigerator for a few hours or overnight.
- 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.
- 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.
- Put it back into the refrigerator until ready to use.
Assemble:
- 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.
Kristin, sounds so yummy I love choclate. I crave sweets all the time. Try to eat right mostly at breakfast and sometimes at lunch, its so hard to eat the right things all the time. I saw on Doug’s show, you and Kyle were on that day with the good things to eat, Klye, said 3 things to help curb your cravings and didn,t get the 3 things,one was cinnamon could you let me know what they were please. Maybe that will help me to eat better foods all the time. Thanks Mary
Hi Mary, can’t remember exactly what Kyle recommended, but I will tell you that committing to Phase 1 for a period of time will eliminate your cravings. I used to have the WORST physical cravings ever and they are gone! There is a difference between physical and mental (emotional) cravings. Once you eliminate the physical the mental are so easy to keep in check. Much Love, Kristin
I love the ingredients in this recipe and am looking forward to a healthy chocolate option!
I know me too Helen… it really hits the spot!
I need to order chia seeds now to make this! Looks delish!
So does the coconut nectar/coconut sugar fit into phase 1? Or phase 2 only?
Let us know how you like it Sharon! Coconut nectar/sugar is phase 2. I actually like the taste best with the KAL liquid stevia. Thanks!
Yea, Chia! Yea, chocloate! But help with the coconut milk, please. How do you store any extra canned coconut milk? My last can (which I split into two glass jars and refrigerated) went bad. I wonder if it can be frozen in ice trays like your bone broth and retain its “wonder”?
Hmm, that’s weird. How long was it in the refrigerator before it went bad? It should last 2-3 days for sure! Yes you can freeze it in ice cube tray. This is a great option! XOXO, Kristin
Kristin, would halving the recipe for the chocolate part work? So you could use half a can of coconut cream for the chocolate part, then the other half for the cream, therefore nothing to save?
Yes, that would absolutely work Sharon!
I’m embarassed to say how long I had it, but so glad to know that it can be frozen in cubes. And I like the idea for halving the recipe. Thanks, ladies.
OHH, I think I will have to try this!!! Thanks for the recipe Kristin!!
This recipe is so delicious. I can’t quit eating it. I love it. I have made it with and without the chocolate. Both are YUMMY. Thanks Actually all your recipes I have tried and all are Great!!!
I’ve noticed a big difference in the canned coconut milk and refrigerated also. The canned seems to have so much more flavor. Can’t wait to try the whipped cream.
Yes, so much flavor with a creamy consistency… love it!
I had to make this and it came out delicious. I over mixed mine a bit and it came out more like mousse but still so good!
My husband made just the chocolate part for me and brought it to my job this afternoon. It was really yummy. We went to the neighbor market to get the coconut milk to make the other part. Chia seeds were on sale.
I forgot which kind of coconut milk you said to get and got the carton instead of can. Will get it right next time. Thanks for sharing the recipe. I look forward to trying others.
Kristin could you use powdered stevia instead of the liquid?
Could you use Tropical Traditions coconut cream concentrate in place of the coconut milk?
I personally do not like the taste of powdered stevia, but you could try… just know that it could make the recipe taste different.
I love Tropical Traditions coconut cream concentrate! You could mix it with water to make coconut milk for the recipe and I bet it would work great! Let us know how it turns out. Thanks Douglas!
Any way I could get nutritional value, I am a Weight Watcher and need to calculate my points.
Thanks,
Glyn
I love this pudding. It is so easy to make. When I start to crave something chocolatey I make this. It hits the spot and I know I am also eating something that is good for me. Kristen I love watching you on know the cause. I have tried several of your recipes and I don’t feel like I am missing out on foods that I normaly would have eaten. I would like to see more recipes on your website, for lunch ideas and dinners. You have been a big help since I am not that great of a cook. I also like how you show us where to find some of the ingredients . I live in a small town and we don’t have health food stores and the two grocery stores don’t carry most of this stuff.
Thank you for all your kind feedback Raymie! More recipes coming!! Hugs, Kristin
Kristin I have watched Doug Kaufmann for over 5 years and I so appreciate your informative spots and especially your recipe’s. Love love the chocolate chia tapioca. Sooo creamy! Keep those recipe’s coming.
Thanks Rose
So thrilled you love it Rose, thanks for taking the time to let us all know!!
In response to supplements for sugar cravings, I know Chromium Picolinate and Cinnamon,and (Life Time) Alpha Lipoic Acid 600mg, Bitter Melon (Solray)and Gymnema Sylvestre. These are great for Blood sugar drops so should help cravings and I know Chromium Pic helps for sure also drink 1T Apple Cider Vinegar (with the mother Braggs in 2C water in am when you first get up with 1/2t pink sea salt and that stops cravings and is great for digestion and fungus. What do you think Kristin? Sound right? Luv u you’re and ANGEL!
Curious as to why it’s called “Tapioca” when there is no tapioca in the recipe? What am I missing????
Looking forward to chilling the can overnight to make it tomorrow..
Hi Laurie! The consistency of chia seeds are similar to tapioca used in traditional tapioca pudding recipes. Just a more nutrient dense option, with great health benefits! Hope that help clear up any confusion. Blessings, Kristin
Well my kids liked it so that’s all that matters. Thaks!
Amazing! My whole family really enjoyed this recipe. We have made almost all your recipes, they are all GREAT! Thank you so very much for all your hard work.
God Bless
Looks yummy! Would it work with Ground Chia Seeds, or is necessary to use whole chia seeds?
I tried both when I was developing the recipe and I personally didn’t like the consistency of using the ground chia, but it’s definitely an option you could try. Thanks Erin!
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