- Servings 2
- Prep time 15 minutes
Nutrition Per Serving
- Calories: 575 kcal
- Protein: 12.5 g
- Fat: 37.5 gm
- Carbohydrates: 50 g
- Dietary Fiber: 17.5 g
- Sugars: 30 g
Nutritional values are approximate and may vary.
Chia Pudding with Coconut Milk
Enjoy the healthy vegan breakfast or dessert with our coconut milk chia pudding recipe, a delicious and easy option for weight loss and gut health. This overnight chia pudding blends the creamy richness of coconut chia pudding with the tropical zest of mango chia pudding and the refreshing tang of pomelo. Explore chia seed recipes that are not only gluten-free and dairy-free but also packed with high fibre and omega-3s, making it an ideal plant-based treat for meal prep and healthy snacks. Enjoy this chia pudding with fruit for a low-calorie and high-protein boost, a perfect superfood addition to your clean eating routine.
Ingredients in Chia Pudding with Coconut Milk
- Five tbsp of Chia seeds
- 450 ml of canned coconut milk (60-70%)
- Three tablespoons of honey or coconut sugar
- One Mango
- 250 grams of Pomelo pulp
Kitchen Tools for Chia Pudding with Coconut Milk
- Measuring Cups and Spoons
- Glass Jar with Lid
- Mixing Bowl
- Whisk or Spoon
- Sharp Knife
- Cutting Board
- Peeler
- Serving Glasses
- Spoon or Small Scoop
- Refrigerator
How to Make Chia Pudding with Coconut Milk
- Place the chia seeds into a transparent glass jar.
- Pour the coconut milk over the chia seeds, ensuring they are fully submerged. Allow them to soak for a minimum of 30 minutes or, for optimal results, leave them in the refrigerator overnight.
- Add your chosen sweetener, honey or coconut sugar to the soaked chia seeds. Stir well to ensure the mixture is smooth and free of any clumps.
- Peel a mango and cut it into small, bite-sized pieces. Similarly, peel the pomelo and gently tear the pulp into shreds.
- Assembling the Pudding: Grab two serving glasses. Begin layering the soaked chia seeds mixed with coconut milk, followed by layers of pomelo pulp and mango pieces. Arrange these layers in any order, ensuring an even distribution between the two glasses.
Tips
- Selecting Mango: Choose fully ripe mangoes to enhance your pudding’s natural sweetness and flavor. If fresh mangoes aren’t available, use canned or frozen alternatives.
- Choosing Pomelo: Pick pomelos that feel heavy, indicating a juicy interior. Ensure to peel and segment the pomelo carefully, removing any bitter membrane.
- Quality of Chia Seeds: invest in premium, whole chia seeds. Ground chia seeds are not recommended.
- Soaking the Chia Seeds: For a pudding-like consistency, soak the chia seeds in coconut milk with your chosen sweetener overnight or for at least 4 hours. Stir occasionally to prevent the seeds from clumping together.
- Layering Technique: Start with a layer of chia pudding at the bottom of your serving glasses. Follow this with a mango puree layer, then add a layer of pomelo segments. Repeat the layering process until the glasses are full, adjusting the number of layers based on the size of your glasses.
- Garnishing: Enhance the visual appeal and taste by garnishing with additional pomelo segments, mango cubes, and a sprinkle of coconut flakes or nuts.
- Chilling: Allow the pudding to cool in the refrigerator for at least an hour before serving. This dessert can also be prepared in advance and stored in the fridge.
- Feel free to experiment by adding other fruits or toppings. Berries, kiwi, or a dash of granola can introduce exciting flavors and textures to your pudding.
Citrus Variety: While pomelo adds a unique tang, experiment with other citrus fruits. Oranges (navel, blood, or mandarin), grapefruits, lemons, or limes can provide exciting flavor profiles. Consider combining citrus fruits for a more complex and vibrant taste. For example, adding lemon or lime zest to the chia pudding mixture can add a lively flavor.
Flavor Pairings: Citrus fruits pair well with other ingredients, such as berries, nuts, and spices like ginger or cinnamon. Consider adding a drizzle of honey or maple syrup to balance the tartness of citrus fruits.
Can I use almond milk instead of coconut milk for chia pudding?
Yes, you can use almond milk instead of coconut milk. Almond milk is lower in calories and provides a different flavor profile. It’s a good source of Vitamin E and can aid in weight loss.
What are some excellent toppings for chia pudding with coconut milk?
You can add a delightful crunch with roasted coconut chips, a burst of sweetness with ripe bananas mixed berries or a unique twist with a combination of coconut and chia with matcha green tea. These toppings not only enhance the flavor but also add nutritional value.