I just had to post one more chia seed pudding recipe before the end of summer, since they are so simple to make and perfect for hot weather. My version of the Coconut Chia Pudding recipe from The Almond Eater website calls for sweetened shredded coconut instead of the unsweetened type, which means that you can eliminate the maple syrup called for in the original recipe. If you are feeling ambitious you could make the caramelized banana slices from the original recipe as well, but a lazy cook like myself would simply add uncooked slices or eliminate the banana entirely. I did the latter, but did go to the trouble of toasting some of the coconut shreds as a topping.
I recommend this pudding as a dessert as there is no protein source. You could, however, always stir in a nut butter and call it breakfast if you like. The long, hot month of August stretches before us at the moment, so cool and refreshing recipes like this one will come in handy in the weeks to come. Enjoy!
Coconut Chia Pudding
1 can (about 14 oz.) coconut milk (I used low-fat)
4 T. chia seeds
6 T. sweetened shredded coconut
Combine the coconut milk, chia seeds, and 4 T. shredded coconut in a bowl. Allow to sit for a few minutes until slightly thickened. Divide the mixture between two drinking glasses and refrigerate for a few hours or overnight to thicken completely.
Place the remaining 2 T. shredded coconut in a dry skillet. Place over medium-low heat and cook, stirring, until the coconut begins to turn light brown and has a nutty aroma. This will not take long - DO NOT overcook or the coconut will burn!
Top each serving of pudding with 1 T. of the toasted coconut and serve. Serves 2.
No comments:
Post a Comment