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Saturday, September 10, 2016

Coconut Chai Chia Seed Pudding


This light and fluffy pudding is rich and satisfying. Because it's made with chia seeds, it has a texture similar to tapioca pudding. Chai spices like cinnamon and ginger add flavor as well as health benefits. They've been found to lower inflammation, improve digestion and blood sugar control, and support the body's natural detoxification mechanisms. This pudding takes only minutes to make, but it has to sit overnight in the fridge before you can eat it, so plan ahead and make it in advance.

This recipe call for coconut milk meant for cooking (not packaged as a beverage). Look for one made with only two ingredients: coconut extract (60%) and water. I thin it out a bit with some filtered water to keep the pudding light and fluffy, since the fat in coconut milk becomes solid in the fridge. If you replace the water with more coconut milk, it will have a thicker but unbelievably creamy texture and a very intense coconut flavor, which is also good.

  • 1½ cup unsweetened coconut milk
  • ½ cup filtered water
  • 2 tablespoons maple syrup 
  • 1 teaspoon freshly grated ginger
  • 1/2teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground fennel
  • Pinch sea salt
  • Pinch freshly ground black pepper
  • 6 level tablespoons chia seeds

  1. Place the chia seeds in a medium mixing bowl.
  2. Blend together the coconut milk, water, maple syrup, ginger, cinnamon, cardamom, clove, fennel, salt, and pepper until smooth. 
  3. Pour the coconut milk mixture over the chia seeds and stir. Allow it to sit for a couple of minutes, until it starts to thicken.
  4. Stir the pudding again, then portion it into individual serving dishes. Cover them tightly and place them in the fridge overnight.
  5. The following day, garnish with coconut flakes or fresh fruit and serve.

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