Coconut Chia Pudding: I May Have An Addiction

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Coconut-Chia-PuddingIt’s Coconut Chia Pudding. In fact it is RAW, gluten free, dairy free, processed sugar free, vegan, Coconut Chia Pudding! This stuff is good for so many people 🙂

I can’t stop making it. I can’t stop eating it. I’m at the point where I know I should change something. I think the addiction has something to do with the sugar content, even though it is natural sugar. It also has something to do with this dessert meeting a textural need that I was missing and having a ‘dessert thing’ going on. I don’t smoke or drink and in case you missed it I eat gluten, dairy and processed sugar free myself so this discovering has been a delight. I know that the daily chia pudding indulgence has to stop for me. I’m working on it. Admitting you have a problem is the beginning of the solution right? 😛 Perhaps I will live vicariously through you all enjoying it from now on, that will bring me joy.

This is too good to sit on the recipe, I mean I must have been hiding under a rock not to know about it before this month but I if I didn’t know it existed you might not either. I keep asking myself “How did I miss this for all this time?!” Warning: This recipe is highly addictive.

Coconut Chia Pudding Recipe

 

Coconut-Chia-Pudding-Ingredients

Now I have issue on calling it a recipe, because there are only 3 ingredients. Not sure when a recipe is officially a recipe.

1  Can of Coconut Cream Approx 470ml [hopefully BPA free/organic]

2-4 Tablespoons of Maple Syrup

1/3 Cup Chia Seeds

You will think of a thousand extras to add; cacao nibs, raw cacao, fruit pulp.. possibilities are exciting!

How make Coconut Chia Seed Pudding

Put the ingredients in a container and stir. Refrigerate for at least 2 hours. Serve! Demolish.

When It’s Right vs When It’s Not

Coconut-Chia-Pudding-Fail
Now with such a simple ‘recipe’ it is hard to imagine that you could fail at this: but surprisingly well possible. I started off with this trying to use the Macro Organic Coconut Cream. Check out the photo of how hard it failed. Having had previous success with a random brand I picked up at the local alternative grocery store and thus knowing the delish of it all, I tried again with a can of Ayam brand and made the best batch ever. With coconut cream is is worth checking the ingredients but you are also looking for a coconut cream that resembles cream and is well emulsified (although it will be 100% coconut cream iether way, the difference is in the way each brand process their product). IF you try to make it with the poorly emulsified brands (these resemble more coconut water and a clump of coconut cream) you will not be pleased with your outcome.

 

Enjoy! xx

Pippa Buxton Director at Little Eco Nest Eco Store
 
 
 
 

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