Ingredients
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1 can full-fat coconut milk
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1/2 cup tapioca starch
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1/4 cup black sesame seeds
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1/4 cup brown rice syrup
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1/2 cup unsweetened shredded coconut
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1/4 cup mung bean paste (also known as yellow split pea flour)
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1/2 teaspoon vanilla extract
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1/2 teaspoon salt
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1 tablespoon matcha green tea powder (optional)
Directions
Subtitle: A refreshing and creamy vegan dessert perfect for summer!
Description: This traditional chia seed pudding gets a delicious twist with the addition of coconut milk, mung bean paste, and sweetened condensed milk. It’s like having your favorite bubble tea in dessert form!
Ingredients:
* 1 can full-fat coconut milk
* 1/2 cup tapioca starch
* 1/4 cup black sesame seeds
* 1/4 cup brown rice syrup
* 1/2 cup unsweetened shredded coconut
* 1/4 cup mung bean paste (also known as yellow split pea flour)
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1 tablespoon matcha green tea powder (optional)
Instructions:
1. In a medium bowl, whisk together the coconut milk, tapioca starch, and brown rice syrup until well combined. Set aside.
2. In another small bowl, mix together the chia seeds, shredded coconut, mung bean paste, vanilla extract, and salt.
3. Add the wet ingredients to the dry ingredients and stir gently to combine. Let sit for about 10 minutes to allow the mixture to thicken slightly.
4. Divide the mixture evenly between four serving glasses or ramekins. Cover each glass with plastic wrap and refrigerate overnight or at least 4 hours to set.
5. Serve chilled, garnished with fresh fruit, chopped nuts, and additional sweetened condensed milk if desired. Enjoy!
Note: If you prefer a thicker consistency, use more tapioca starch or reduce the amount of liquid used. For a smoother texture, blend the mixture briefly before pouring into individual serving glasses.
Steps
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1
Done
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In a medium bowl, whisk together the coconut milk, tapioca starch, and brown rice syrup until well combined. Set aside. |
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2
Done
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In another small bowl, mix together the chia seeds, shredded coconut, mung bean paste, vanilla extract, and salt. |
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3
Done
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Add the wet ingredients to the dry ingredients and stir gently to combine. Let sit for about 10 minutes to allow the mixture to thicken slightly. |
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4
Done
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Divide the mixture evenly between four serving glasses or ramekins. Cover each glass with plastic wrap and refrigerate overnight or at least 4 hours to set. |
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5
Done
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Serve chilled, garnished with fresh fruit, chopped nuts, and additional sweetened condensed milk if desired. Enjoy! Note: If you prefer a thicker consistency, use more tapioca starch or reduce the amount of liquid used. For a smoother texture, blend the mixture briefly before pouring into individual serving glasses. |
