Something I’ve been loving late is coconut chia pudding. It’s so easy, takes like 3 minutes to make, and serves you for days. My friend Stephanie introduced me to it in New York (she also introduced me to halal cart-style chicken and rice, which I’m obsessed with and made last night) and I love it. (Many good things come from knowing Stephanie.)
Put one can of coconut milk, light or not, into a small bowl and add 1/4 cup chia seeds. Add some unsweetened flaked coconut if you like it, and I love throwing in a handful of golden raisins (they plump up so sweetly). Add a dash of vanilla (or forget it like I usually do). Stir and chill overnight. In the morning, add some granola, mix it in, and DAMN THAT’S GOOD. You can add a squirt of sweetener, honey or maple syrup or agave nectar to the bowl when you’re making it, but I find the coconut milk itself so sweet I don’t need it, plus my granola has a little honey in it.
*Not coconut cream! That has all sorts of sugar and preservatives and literally kicked off my gallbladder explosion a few years ago when I got the two confused while making a (really terrible) Thai curry. I couldn’t look coconut anything in the face for a couple of years as I recovered from that insane level of sickness followed by surgery and three days in the hospital. Little did I know that coconut creme is toxic sludge compared to coconut milk. I’m so happy coconut likes me again.
I have made a similar pudding but I add a tablespoon of cocoa powder to make chocolate pudding
DIVINE
You can also add the cocoa as Carolyn wrote and then blend it before putting in the fridge overnight – it makes for a delicious healthy chocolate mousse. I top mine with either whipped cream or whipped coconut fat, scraped from the top of a can of coconut milk that’s been chilled.
omg delicious!!