Tuesday, June 14, 2016

Coconut Chia Seed Pudding

Do you like the texture of Tapioca pudding? I do. So when I first was introduced to this pudding I was good with the texture of the little chia seeds that had swollen while resting in the coconut milk.
This pudding is chocked full of healthy ingredients and ones you can have on hand in your pantry.
 Although I got this recipe from my sister who got it from a friend...that friend most likely found it on line. My choice of sweetener is agave syrup and I like to add a little vanilla.
(yields 4 1/2 cup servings)
  • 1 400 gram (or some cans read 397grams)can coconut milk (not light) 
  • 1/3 cup chia seeds (I often buy the ones with added probiotics in them)
  • 1 tbsp agave syrup ( you can use honey, maple syrup or other sweeteners of your choice)
  • 1 tsp vanilla extract
  • fruit to top when serving, optional
  1. Place all ingredients in a jar. Cover and shake well to combine ingredients. Pour into mini mason jars or small bowls.
  2. Allow to sit in refrigerator for at least 4 hours. This allows the seeds to swell. You will still have the crunch of the seeds.
  3. Top or stir in fruit or serve plain. Stirring in a little of your favourite jam is good too..but then you may be adding sugar you don't want. 
Keeps in refrigerator for up to a week. 

10 comments:

  1. I love tapioca pudding and have also recently discovered chia! I love how you have presented this pretty dessert. Must make this again soon.

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  2. When I think chia seeds, I think Chia pet. :-) I assume that's not what it is. Where does one get chia seeds?

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    Replies
    1. At most grocery stores or health food store.

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  3. Oh I just saw this on Pinterest. Great recipe!

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  4. I think this is a typo? The title is for "chai seed", not chia seed. I made it yesterday; the family liked it!

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  5. This may be the recipe that finally lets me use up my bag of chia seeds! :)
    I made it this morning, and just tried it - love the taste, but it didn't really "set up" like pudding - just kind of gloopy. Did I do something wrong?
    Thanks!

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    Replies
    1. Still gloopy the next morning, so when I make it again maybe I'll add more chia. And instead of adding fruit before serving (too early for blueberries here) I added some lightly salted cashews - really nice to have it just sweet enough and just salty enough!
      Thanks again.

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  6. Different brands of coconut milk vary greatly in fat content. This might account for the difference in thickness. I did a comparison of several cans, their nutritional information and their taste, in a blog post:
    https://gretchenjoanna.com/2015/11/19/thai-stew-with-sticky-rice-balls/

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    Replies
    1. Thanks - I didn't think there would be much difference!

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  7. Really a great option (health-wise) if you like tapioca pudding! I found I had to let it sit in the fridge longer than I thought and then the texture is perfect. Rhoda

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