Whipped Coconut Cream Chia Pudding

in Recipes

What is there to say about chia seed pudding that hasn’t been said before?

That it’s squishy?
That is has a weird texture, reminiscent of tapioca… but not quite?
That it’s healthy?
That it’s delicious? Easy to prepare? Nutritious? Vegan?!

What if we kind-of, and I say kind-of, reinvent chia seed pudding, and say lots of new things about it? For the fun of it, let’s just say we use coconut milk instead of regular soy or almond, and whip up our chia seed pudding until it becomes fluffier than the clouds with the texture of rich mousse and creamy, dreamy pudding.

Then what could we say about chia seed pudding?

Let’s start by breaking it down and talking about the flavor and texture enhancer of this recipe: coconut milk. Coconuts, and their milk, seem to be one of those foods that waver between being completely ‘healthy’ and ridiculously ‘bad for you’ at the same time. Because coconuts are high in saturated fat, they are scorned in many a diet camps. However, coconut’s saturated fat is made up of medium chain triglycerides, which are very different from the long chain triglycerides found in the majority of fatty foods in our diet. Those LCT’s must go through modification before being digested in our bods, whereas MCT’s are rapidly digested, absorbed, and metabolized in the liver giving us a little boost of energy. This immediate processing leads to less strain on the liver and digestive system, and also helps to improve the absorption of other nutrients as well. Even better, coconut’s MCT’s are made up of lauric acid – a beneficial fatty acid that destroys pathogens such as bacteria, viruses, fungi, and infections in our body. For more information on coconuts and their MCT’s, read up: here and here. In moderation, coconut milk is a wonderful and creamy treat that really elevates so many dishes, including this oh so dreamy pudding.

Chia seeds, my favorite teeny tiny little seeds, are of course the stars of this recipe. Unlike other puddings made with artificial colorings, flavorings, and who knows what, our pudding is given depth and texture via chia. You know these seeds are full of fiber, Omega-3 fatty acids, antioxidants, and calcium too – but did you know that when they’re soaked in coconut milk that they become otherworldly? Of course not, we’re reinventing chia seed pudding here.

Regardless, chia seeds plus creamy, thick, sinfully delicious coconut milk, plus your handy dandy blender? Oh my gosh, what is there NOT to say about chia seed pudding?

Whip it real good?

Whipped Coconut Cream Chia Pudding

Serves 4

¾ cup coconut milk (from the can)
½ cup coconut yogurt
¼ cup chia seeds
1 tablespoon honey or maple syrup
1 cup organic mixed berries, to garnish

Mix together coconut milk, coconut yogurt, honey, and chia seeds in a small bowl or jar until thoroughly combined. Let sit 10 minutes, then give mixture another good stir. Cover mixture and place in the refrigerator to set, at least six hours or ideally overnight.

Once chia pudding has firmed up, scoop mixture into a food processor or blender and blend for one minute or, until pudding becomes super light and fluffy.

Spoon out into four individual bowls or jars and garnish with fresh berries, chopped almonds, and a sprinkle of coconut flakes, cacao nibs or dark chocolate chips if desired. Serve immediately or let sit in the refrigerator to firm up. Leftovers can keep in the refrigerator for up to 3 days. Enjoy!

More about these ingredients


Leave a comment