About the Recipe
Chia pudding is a staple in my home. You cannot got wrong, whether it's breakfast or a healthy snack, it's only the waiting that drives me crazy, but it's so worth it.
Here we are taking exquisite taro root with its complex nutty sweetness and adding it to the coconut milk for a flavor pairing that's out of this world. I would describe it as similar to a boba smoothie drink, but way better. You can typically find taro at Asian grocery stores, but you can always take the easy route and buy taro milk tea powder. You'll lose some of the health benefits, and it comes pre-sweetened, so omit the maple syrup. Another option would be to use purple yam or ube.
If you've ever had the luxury of trying mulberries, then the topping for this one will also suit you. They sweet and tart and chewy - like golden raspberries. I've found dried mulberries at Whole Foods and Sprouts after having them on top of a BYO smoothie bowl once and was hooked.
This recipe is super simple and delicious and I'm sure you'll love it!
Ingredients
1 cup cooked taro root, peeled and chopped
1 cup full-fat coconut milk
1/2 cup chia seeds
2 tbsp maple syrup
1/2 tsp vanilla extract
Dried white mulberries or other toppings of choice (fresh fruit or dried fruit, nuts, etc.)
Preparation
In a blender or food processor, puree the taro root until smooth.
In a mixing bowl, combine the taro puree, coconut milk, chia seeds, maple syrup, and vanilla extract. Whisk well to combine.
Cover the mixture and refrigerate for at least 2 hours or overnight.
Once the pudding has set, give it a good stir to loosen it up. If it's too thick, you can add a bit more coconut milk to thin it out.
Serve the taro chia pudding in individual bowls or jars and top with your favorite sliced fruit and nuts.
Notes:
Taro root can often be found in Asian grocery stores, but if you can't find it, you can substitute with ube/purple sweet potato/purple yam. Another option would be to buy taro milk tea powder, which comes pre-sweetened, and omit the maple syrup.
It's important that the taro root is fully cooked to avoid negative reactions like itching, burning throat.
Chia seeds are a great source of fiber and omega-3 fatty acids, and they add a nice texture to the pudding.
This recipe is naturally sweetened with maple syrup, but you can adjust the sweetness to your liking.
You can also experiment with different toppings, such as coconut flakes, fresh berries, cacao nibs, or granola.
