Coconut Chia Pudding
Super Grains and Seeds
Posted by Ryland Peters & Small
About
My idea of fun is taking a superfood and making dessert from it
so that my family can have treats that I feel good about. This was
the reason why I first developed my baking mixes and the reason
why I always have guilt-free desserts in my kitchen. My husband
had a white rice pudding phase and I had to figure out a way to
satisfy this craving, so I swapped out the white rice for chia seeds,
and he hasn’t asked for rice pudding since! Cashew butter gives this
dessert a subtle warmth, but I’ve done this with peanut butter and
it’s just as delicious!
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You Will Need (8 things)
- 40 g Chia Seeds
- 1 tsp Vanilla Extract
- ¼ tsp Coconut Extract (available online)
- 1 tbsp Cashew Butter
- 300 ml Coconut Milk
- 1 tsp Cinnamon
- 2 tbsp Shredded Coconut , plus 1 tablespoon, to garnish
- 2 tbsp Jam , to serve
Steps (3 steps, 60 minutes)
-
1
Put the chia seeds aside in a large mixing bowl. Mix the rest of the
ingredients together in a food processor. Then pour the mixture into the mixing bowl with the chia seeds and stir with a fork. Set aside and then stir again after 10 minutes. -
2
Put in the refrigerator to set. The pudding will be firm after an hour but can be left to set overnight.
-
3
When ready to serve, sprinkle shredded coconut over each pudding and add a dollop of your favourite fruit jam.