Ingredients
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1 cup unsweetened almond milk or cashew milk
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1/2 cup rolled oats
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1/2 cup unsweetened shredded coconut flakes
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1/4 cup raw brown rice syrup or maple syrup
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2 tablespoons chia seeds
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1 can (14 ounces) full-fat coconut milk (from the beverage section; not the canned cream at the top)
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1/2 teaspoon ground cardamom
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon arrowroot powder
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Optional : 1/2 cup water chestnut or 1/2 cup taro (for added sweetness and texture)
Directions
Subtitle: Satisfy Your Sweet Tooth With This Budget-Friendly, Gluten-Free, High-Protein, And Kid-Friendly Recipe That’s Perfect For Any Occasion!
Description: This scrumptious vegan chia pudding boasts an exotic Indian twist that will tantalize your taste buds! Made with wholesome ingredients like coconut milk, tapioca pearls (boba), dates, and spices such as cardamom and cinnamon, it offers a delightful blend of textures and flavors. Plus, it’s packed with fiber, protein, and essential nutrients to keep you energized all day long. Best of all, it comes together quickly and easily – perfect for busy weeknights or special occasions!
Ingredients:
* 1 cup unsweetened almond milk or cashew milk
* 1/2 cup rolled oats
* 1/2 cup unsweetened shredded coconut flakes
* 1/4 cup raw brown rice syrup or maple syrup
* 2 tablespoons chia seeds
* 1 can (14 ounces) full-fat coconut milk (from the beverage section; not the canned cream at the top)
* 1/2 teaspoon ground cardamom
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon arrowroot powder
* Optional: 1/2 cup water chestnut or 1/2 cup taro (for added sweetness and texture)
Instructions:
1. In a high-speed blender, combine the first six ingredients (oats through syrup). Blend on high until smooth, about 1 minute. Set aside.
2. Add the remaining ingredients (chia seeds through cinnamon) to a medium saucepan over low heat. Whisk until combined and simmering. Remove from heat and let cool for 5 minutes.
3. Pour the chilled mixture into the prepared baking dish or ramekins. Allow the puddings to set in the refrigerator for at least 3 hours or overnight.
Note: If using taro or water chestnuts, soak them in hot water for 30 minutes before adding them to the blender.
To Serve:
Divide the coconut chia puddings among serving bowls or glasses. Top each serving with your choice of fruit (e.g., berries, sliced banana, mango, etc.), nuts (e.g., chopped walnuts, pecans, or almonds), and optional garnishes (such as edible flowers, mint leaves, or grated coconut). Enjoy immediately!
Nutrition Information per serving (without any additional toppings):
Serving size: 1/6 of the recipe
Calories: 220kcal
Total Fat: 16g
Saturated Fat: 14g
Cholesterol: 0mg
Sodium: 100mg
Total Carbohydrate: 30g
Dietary Fiber: 10g
Net carbs: 8g
Protein: 4g
Difficulty Level: Easy
Total Time Needed: 5 minutes of active preparation + 3+ hours of chilling and setting time
Steps
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1
Done
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In a high-speed blender, combine the first six ingredients (oats through syrup). Blend on high until smooth, about 1 minute. Set aside. |
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2
Done
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Add the remaining ingredients (chia seeds through cinnamon) to a medium saucepan over low heat. Whisk until combined and simmering. Remove from heat and let cool for 5 minutes. |
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3
Done
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Pour the chilled mixture into the prepared baking dish or ramekins. Allow the puddings to set in the refrigerator for at least 3 hours or overnight. Note: If using taro or water chestnuts, soak them in hot water for 30 minutes before adding them to the blender. To Serve: Nutrition Information per serving (without any additional toppings): Difficulty Level: Easy Total Time Needed: 5 minutes of active preparation + 3+ hours of chilling and setting time |
