The chia seed pudding trend has been going strong for the past couple of years, but have you guys tried it with dairy-free coconut cream?
I’ve recently became obsessed with coconut cream – I want to put it on everything and eat it by the spoon. It’s so rich but still nutritious – I love it.
This chia seed pudding makes a great healthy dessert option. The recipe requires just a little bit of prep, but it’s super simple to follow. Trust me, I’m not one to create complicated recipes.
Serving Size: 4
Prep Time: 10 mins to prepare, 8 hours to chill
Chia seed pudding:
1 cup almond milk (sweetened or unsweetened)
1 cup coconut milk, unsweetened
1/2 cup chia seeds
1 tsp of raw honey or maple syrup
1 can of coconut milk
1 tsp of honey or maple syrup – optional
Sprinkles & mint to garnish -optional
For the chia seed pudding:
In a medium bowl or glass container, stir together almond milk, coconut milk and chia seeds. Cover with plastic wrap or lid and let it chill in the refrigerator for at least three hours. But since I’m making the coconut cream too, I let it chill overnight. Before serving, stir pudding again.
For the coconut cream:
Before we get into how to make coconut cream, make sure you get the right coconut milk. Don’t get the one in the refrigeration section with the almond milk, and other dairy products but rather, get a full fat coconut milk that you use to cook.
I’ve heard some brands of coconut milk whip better than others but i honestly I haven’t experimented much. I found this helpful guide on which coconut brands are the best for coconut cream.
Refrigerate the can of coconut milk overnight. In the morning, open the can and scoop out the solid part (the coconut cream) into a large bowl. Discard the remaining liquid portion.
Using an electric mixer, add the honey/maple syrup if you’d like and whip the coconut cream until the texture is smoothy and creamy. I tried using a hand beater and it worked, but an electric mixer would yield better results.
Top the chia seed pudding with the coconut cream! You can refrigerate and save for later but the coconut cream will no longer be a whipped texture. If you let it out in room temperature though for a few minutes, it softens up a bit.