THAI TAPIOCA PUDDING

So my idea is to put this recipe with the chia seeds to make a tasty version of this, but without the tapioca pearls and substituting the chia seeds instead.

1 cup small Thai tapioca pearls (see note) - will substitute with 3 cups chia seeds
8 cups cool water, divided use
3 cups coconut milk (Mae Ploy brand recommended)
1 cup sugar
1/2 teaspoon salt

Rinse tapioca in cool tap water. Drain.

Place in saucepan with 6 cups water. Bring to a boil over medium heat and cook 5 minutes, stirring constantly. Drain and rinse.

Combine coconut milk and 2 cups water in a clean saucepan. Add tapioca to milk mixture and bring to a boil over medium heat, stirring constantly. Add sugar and salt, stirring until sugar is dissolved. Remove from heat.

Taste and add more sugar or salt as needed. Let mixture sit in saucepan for 30 minutes. Pour into dessert glasses and serve warm. Serves 8.

Variation: Serve chilled with 1/4 cup diced honeydew melon added to each serving.

Approximate nutritional analysis, per serving: 330 calories, 18 g total fat, 16 g saturated fat, no cholesterol, 150 mg sodium.*