Coconut Chia Pudding

Coconut Chia Pudding by Michelle Tam http://nomnompaleo.com

Ch-ch-ch-chia! Oh, come on: I know I’m not the only child of the 80s who wanted my own ’fro-rocking pottery animal. But who knew that the seeds that grew into the fuzzy green pelt on your favorite clay animal figurines would morph into popular media’s latest anointed super food?

Personally, I’m not convinced that chia seeds are a miraculously nutrient-dense food (you can read what these smart folks have to say about them here and here), but I do like that I can make a simple, thick pudding with no work. Plus, each serving packs a ton of fiber. (Yeah, I’m on old lady who loves my fiber. Yay! Fiber!)

Coconut Chia Pudding by Michelle Tam http://nomnompaleo.com

I prefer using the whole seeds in my pudding ’cause the process is simple, and I like the resulting texture and flavor. I’ve tried blended the seeds with the flavored coconut milk to get a smoother pudding, but it yielded a gooey texture and extra bitterness from the pulverized seeds.

For this recipe, feel free to add more or less honey to your taste. I like just a smidge of sweetness because I typically eat my pudding with fresh fruit, so for me, a single tablespoon of honey is perfect.

Ready to make the easiest pudding imaginable?

Makes 4 servings

Ingredients

  • 1 (13.5 ounce) can full-fat coconut milk
  • 2.5 ounces cold water
  • 1 tablespoon honey (amount is up to your taste!)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ cup chia seeds

Optional garnishes:

  • Diced fresh fruit
  • Toasted coconut flakes
  • Toasted nuts

Equipment

Method

In a large measuring cup, bowl, or beaker, combine the coconut milk, water, honey…

Coconut Chia Pudding by Michelle Tam http://nomnompaleo.com

…vanilla, and cinnamon. (If you want to use another alternative milk, be my guest! Just substitute 2 cups for the coconut milk + water.)

Coconut Chia Pudding by Michelle Tam http://nomnompaleo.com

Blend until smooth.

Coconut Chia Pudding by Michelle Tam http://nomnompaleo.com

Pour in the chia seeds and stir well to combine.

Coconut Chia Pudding by Michelle Tam http://nomnompaleo.com

Leave the mixture on the counter for at least 30 minutes so the chia can absorb the liquid and plump up.

Coconut Chia Pudding by Michelle Tam http://nomnompaleo.com

Stir one last time. You’ll notice that the mixture has started to thicken.

Coconut Chia Pudding by Michelle Tam http://nomnompaleo.com

Cover and place in the fridge overnight or until it firms up (about 4 hours). You can keep your chia pudding in a sealed container in the fridge for about a week or so.

Coconut Chia Pudding by Michelle Tam http://nomnompaleo.com

When you’re ready to eat, take the pudding out of the fridge. The chia pudding should be nice and thick when you scoop into it.

Coconut Chia Pudding by Michelle Tam http://nomnompaleo.com

Grab your favorite fruit and toast some coconut flakes.

Coconut Chia Pudding by Michelle Tam http://nomnompaleo.com

In a cup or jar (or in my case, more chemistry lab beakers), alternate layers of chia pudding and fruit. Top it all off with crunchy coconut flakes.

Coconut Chia Pudding by Michelle Tam http://nomnompaleo.com

Last but not least, dig in!

Coconut Chia Pudding by Michelle Tam http://nomnompaleo.com

Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).

Original Source: Coconut Chia Pudding

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