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Tapioca Vanilla Custard and Mixed Berries

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over head shot of raw vegan Tapioca Vanilla Custard and Mixed Berries

~ raw, gluten-free ~

I have made this recipe many times over, and it always delights me with every bite I take. This “tapioca” recipe has a non-dairy, sweet, creamy custard base and instead of tapioca pearls which require cooking, I used chia seeds. Somewhat similar in texture, they create a fun experience.

If you are able to get your hands on white chia seeds, it would be all that much better.. more authentic looking but don’t lock yourself into them. I have had great success with the black ones.

This recipe can be made without the kelp paste since chia seeds have a jelly property all by themselves, but there is an another element that the kelp paste added that I can’t quite put my finger on.  It gave it that custard texture.

But not only that, kelp paste has some really amazing health properties and isn’t that why we eat clean, raw foods?  To increase the nutrients of that which we eat? Well, that and it tastes good. :)

Kelp noodles are high in iodine, which can support your thyroid function.  They are also rich in calcium and magnesium, and other trace minerals, in naturally occurring forms that make them easier for the body to absorb and utilize.

Among other things, Calcium and Magnesium which is known to play a role in treating  PMS symptoms and menstrual cramps in some women.   Kelp is also abundant in folic acid, which supports proper nerve function, and prevents certain types of anemia. Kelp noodles have become the new “Irish moss.”

I hope you try this recipe and keep me posted, as always I want to know what you think. Blessings!

raw vegan Tapioca Vanilla Custard and Mixed Berries served with fresh fruitIngredients:

yields 3 cups

Almond cream:

Add in:



  1. Soak the almonds for 8 hours, drain and rinse.
  2. Add 2 cups of water to the blender and then the almonds.  Blend on high for 30 seconds.  Pour the mixture into a nut bag and squeeze the almond cream into a bowl.  Keep the leftover almond pulp for other fun recipes.
  3. Rinse the blender and add the almond cream, kelp paste, honey, vanilla, and salt.  Blend for 30 seconds.  Pour into a medium-sized bowl.
  4. Add chia seeds, stir, making sure that there aren’t any lumps.  Place in the fridge overnight.  This will give the kelp paste and chia seeds the time needed to do their magic.
  5. Before placing in serving dishes, give the custard a good stir, add to serving bowls and top with mixed berries.
  6. Eat within 2-3 days.  Don’t freeze.

10 thoughts on “Tapioca Vanilla Custard and Mixed Berries

  1. Carol says:

    Hi AmiSue ~
    Your email today is ever so welcome. I love puddings as my comfort food and have missed a good tapioca pudding.
    I have a question. What is kelp paste? When I tried to follow your link there was nothing there. Can you buy kelp as a psste…or are we to make it somehow?
    Thank you for your loving site…I so appreciate it and you !
    Love’s sweet blessings to you …Carol

    • amie-sue says:

      Hi Carol… the link went wonky on me! :) I fixed it… so if you click on it, it will explain it to you.

      Have a blessed evening, amie sue

  2. Karen Jensen says:

    thanks for the recipe and advise. I am allergic to carrageenan. Carageenan is a derivative of seaweed but I am not allergic to seaweed or dulse. I am going to try the kelp paste. Do you know much about carrageenan and allergic reactions?

    • amie-sue says:

      Hello Karen,

      To be honest, I don’t have any knowledge or experience with allergens with carrageenan. I am sorry that you have that. I don’t know why but it still amazes me as to how many allergens are out there these days. So sad. But I am glad that you figured that out so you can stay away from it and not suffer from the consequences when eating it. I just had a friend find out that he was allergic to #5 food dye coloring. He suffered from throwing up nonstop throughout his life and no one knew why… to find out it is a food coloring… wow. Anyway, didn’t mean to ramble on about that. :)

      I hope you have a great day and keep in touch. amie sue

  3. lydia says:

    Hi I’m sort of not understanding the recipe first where’s the tapioca mentioned and how much do you add of it?
    Also on step 3 it mentions “add the milk” which milk is the recipe instructions referring to? the picture looks awesome I want to make it but I’m not clear on how can you PLS elaborate? thanks!

    • amie-sue says:

      Good evening Lydia,

      There isn’t any “tapioca” in the recipe, the chia seeds gives it that tapioca feeling and appearance. I fixed the “add milk” to “almond cream”… my mistake. Thanks for pointing it out so I could fix it. Enjoy! amie sue

  4. Lesley says:

    Hi Amie-Sue,
    I tried clicking on kelp paste but I keep getting the message Not Found. I’ve googled kelp paste and seaweed paste but can’t seem to find anything. Any ideas where I can find what it is or make some? The pudding looks so good I’d love to make it.

    • amie-sue says:

      I am sorry about that Lesley… the link somehow broke. I fixed it though. Sorry that it took me a day to get bak to you, been extra busy this weekend. Have a wonderful week! amie sue

  5. Linda St Angelo says:

    Amie Sue,

    Good Morning good morning. Such a happy way to start the day with this yummy tapioca custard. Or end the day….or both LOL This stuff is muy fabuloso….. I realize fabuloso isn’t a real spanish word, but it fits here. I have made chia puddings, but the addition of the kelp paste makes this so creamy. I sprinkled a few soaked and dehydrated almonds into it also….. more yummy. hee hee.
    Ate it all and am making more. Thanks so very much for all your wonderful recipes. I just absolutely love your site and your funnies.

    • amie-sue says:

      You can pretty much enjoy this recipe any time of the day, can’t you? hehe I love the word … Fabuloso! Very fitting. :) Thank you for the sweet words.. many blessings and keep in touch. amie sue

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