Chia Pudding
Better late than never! I may have arrived late on the scene to reap the health benefits of chia seeds, but I’m here to stay. This super-food is packed with Omega-3 fatty acids along with being an excellent source of fiber and packed with nutrients.
Chia seeds have a subtle flavour and can be added to any dish. But, owing to their highly absorbent nature, they are most commonly used to make pudding. Mix them in a liquid base of juice or milk (preferably non-diary) to enjoy a creamy indulgent pudding. Since they are very neutral in taste, they act as a perfect canvas for you to experiment with different flavours to compliment it.
This got me thinking how I could add a Mangalorean touch to it. Coconut was the first thing that came to mind. A little more research and I arrived at Cashew-nut to complement the coconut. The result- a creamy vegan pudding using Coconut-milk and Cashew-butter.
How to make Chia Pudding
You can make this pudding with absolutely any milk and team it with flavors of your choice like fruit compotes, fresh fruits etc. Experiment boldly! Enjoy it for breakfast or even as a mid-day snack or even as a dessert.
Coconut-Cashew Chia Pudding
Ingredients
for the Chia-Pudding base:
- ¼ Cup Chia seeds
- 1 Cup Coconut Milk, thick
Flavouring:
- 1 tsp Vanilla essence, (optional)
- 1 tbsp Agave nectar (optional)
- 2 tbsp Cashew Butter (see notes)
- Fresh coconut slivers (optional – for garnishing)
- Fruit/ Berries of your choice (optional – for garnishing)
Instructions
Making the base pudding:
- In a bowl, mix together the chia seeds, coconut-milk, vanilla essence and agave nectar
- Allow to sit for about 20 mins on the kitchen counter, for the seeds to absorb the milk and bloom and attain a pudding-like consistency
Serving:
- Scoop this mixture into a serving glass/bowl and layer it with cashew-butter
- Garnish with coconut slivers and berries/fruit of your choice
Notes
- Feel free to substitute the coconut-milk with any other milk of your choice and preference
- The base mixture should not be too watery, nor too dry. If watery, let it sit for few more minutes. If it is dry, add a little milk and mix
- Chia pudding keeps well in the fridge for 4 to 5 days when stored in an air-tight container
- You will find the recipe for home-made cashew-butter here
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