½ cup filtered water
4 scoops Grass-Fed Collagen Peptides
⅓ cup pearl tapioca
1 can full-fat coconut milk
2 egg yolks
⅓ cup maple syrup
½ teaspoon vanilla bean powder (or the seeds from 1 vanilla bean)
¼ teaspoon sea salt
To serve: Chia jam of your choice
- Add the filtered water, Collagen Peptides, and small pearl tapioca to a medium saucepan. Stir well and set it aside to rest 30 minutes to allow the tapioca to plump up.
- In a large bowl, combine the coconut milk, egg, egg yolks, maple syrup, vanilla bean powder, and sea salt. Whisk together and pour into the saucepan.
- Place the saucepan over medium-low heat and cook for 15 minutes, stirring continuously. You want the mixture to remain at a low simmer but not a full bowl. Do not stop whisking or the eggs can curdle.
- Portion the pudding into serving cups. Chill a minimum 4 hours to cool and firm up the pudding. Serve with chia jam.