I must have over 50 dessert recipes up on this website. And I am going to put my foot down and call this one my number one. Yep, out of all of my dessert recipes, this Extra Fluffy Chia Tapioca Pudding is my favorite one at the moment. I guess I’m just a little proud of this recipe 🙂 Tapioca Pudding is such a delicious dessert, especially when you make the fluffy version which requires separating the eggs and beating the egg whites before reincorporating them in the pudding at the end. And of course, what would a Full Fat Diet recipe if it didn’t max out the best part of the recipe… For example, muffins are always exploding with extra fresh fruit inside… why not max out the fluffiness in this pudding too? It just requires a couple more eggs… and so I upped the eggs in this recipe to make it more fluffy. It’s like you are eating sweet puffy clouds…
To make this Extra Fluffy Chia Tapioca Pudding, there are three staples that you’ll need: tapioca, chia seeds, and raw complete cane sugar. This is the first time I have been working with raw “complete” cane sugar; it’s one less step refined than raw cane sugar, and is a bit crumbly. The advantage is that there are still minerals in the sugar that haven’t been destroyed by the refining process that is used to make white sugar for instance.
My recipe calls for 3 free-range eggs. Separate the egg whites and blend them up. At soft peaks, add 2 tbsp of refined white sugar. Yes, this is the only time I’d recommend white sugar as it will help firm up the egg whites better than brown.
In a large casserole, add in a scant liter of whole milk (around 800ml), or around 3 cups. Then add in 200 ml of 2% milk (about 3/4 cup). Add 4 tablespoons of tapioca, plus 3 tablespoons of chia seeds. Then add 6 tablespoons of raw complete cane sugar. Stir well until the mixture boils.
After it’s been boiling softly for around 5 minutes, you can incorporate the egg whites. Plop them in and stir.
Keep stirring… look at that lovely fluffiness! Take off the heat, let cool to room temperature, then cover and refrigerate.
Serve cold in little apéritif glasses and garnish with fresh berries. I had some “groseilles” so that’s what I used.
You can also flavor your Chia Tapioca Pudding any flavor you’d like. For example, this particular batch I flavored it with “Epices de Pain d’épices” (Spices from spice bread) which contained cardamom, cinnamon, cloves, anise, and nutmeg. It gave the pudding a wonderful chai taste. But you could also use some “fleur d’oranger” (orange blossom water) or rose water extract, or even just natural vanilla. You can use any spice you love.
I really hope you’ll try and make this recipe because it really is so so yummy.
Tweet me a photo of your pudding @fullfatdiet or email me a photo!
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