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- Dish type
- No cook desserts
A delicious dairy free dessert made with coconut milk and chia seeds. Add strawberries or other berries if you like.
9 people made this
- 60g chia seeds
- 575ml coconut milk
- 1 tablespoon agave nectar, or more to taste
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- 85g diced fresh strawberries
MethodPrep:10min ›Extra time:20min chilling › Ready in:30min
- Place chia seeds in a bowl.
- Whisk coconut milk, agave nectar, vanilla extract, cinnamon and salt together in a bowl; pour over chia seeds and stir well. Allow coconut milk-chia seed mixture to soak until thickened, at least 20 minutes, or cover bowl and refrigerate overnight.
- Stir pudding and top with strawberries.
Reviews & ratingsAverage global rating:(30)
Reviews in English (25)
I loved this recipe. However, as most of us do, I made some changes. I skipped the cinnamon, salt and strawberries (didn't have strawberries), and substituted one small can (8oz) of crushed pineapple, juice included. Went great with the coconut!-27 Apr 2014
this will definitely replace my old chia seed pudding recipe, I didn't add salt, and I added a banana and dry coconut flakes-10 Feb 2015
This recipe turned out great! My kids enjoyed this and kept eating more! I added fruits like fresh pineapple, kiwi, pears and granola since I didn't have strawberries. It's a keeper!-27 Apr 2014
Pineapple Coconut Chia Pudding
Refreshing and rich in tropical flavors, Pineapple Coconut Chia Pudding is an ultimate HEALTHY meal. It's loaded with nutrients - proteins, fibers, healthy omega-3, and many vitamins. You can serve this chia pudding as healthy breakfast or refreshing summer dessert.
Well HELLO SUMMER! I don't know about you, but although it's only a first day of summer, I already turned my vacation mode on. I started to look for my new swimming suit on the web. I even bought some beach sandals, and I'm thinking of buying that gorgeous beach dress I saw last week in H&M store. In my head, I'm already there - on the beach, lying on the hot sand with a tropical smoothie in my hands.
BUT until that beautiful moment of me going on vacation comes, I can enjoy in tropical flavors at my home. And hey. why wouldn't you enjoy with me, right? So today, on the first day of summer, I share with you this recipe for a refreshing, rich in flavor Pineapple Coconut Chia Pudding loaded with only HEALTHY stuff, refined sugar-free and delicious.
For making this chia pudding I used homemade coconut milk in which I added some raw honey and vanilla. Of course, you can use store-bought coconut milk for this recipe. The difference between store-bought and homemade coconut milk is in the fullness of coconut flavor. Also, when you make coconut milk at home, it has no added sugar in it.
To make chia pudding, just soak chia seeds in coconut milk for about 15 minutes, stirring occasionally until you get nice gelatine mass. I served chia pudding with fruit puree made of frozen pineapple. Frozen pineapple puree gave the pudding really refreshing taste. That's why this deliciousness is perfect for summer.
This pineapple chia pudding is very nutritious. It's loaded with high-quality proteins, fibers, healthy omega-3 acids, and vitamins. It's best to serve this chia pudding for breakfast, for a super healthy start of the day. But it can also be served as a dessert or as a healthy afternoon meal for kids.
Pineapple Coconut Chia Pudding is:
- Very nutritious and HEALTHY – loaded with dietary fibers, healthy fats, and proteins.
- All natural and refined sugar-free.
- Ridiculously easy to make.
- Full of tropical flavors and sooo delicious.
- Vegan and gluten-free.
- Perfect breakfast your family will love.
- 100% guilt-free and waistline-friendly.
And now I leave you with the recipe. I'm sure that this combination of rich tropical coconut and pineapple flavor will take you in your mind to some beautiful sandy beach. It worked for me.
It was good! Very simple and plain.
I just tried this recipe for the first time yesterday, but I'll be making some changes next time. The most noticeable thing is that there is no way this would be 3 servings! It's barely 2 servings (in reality, it's one full serving as it would fill an average sized mason jar 3/4 of the way). That being said, it's a great ratio of chia to milk (I used unsweetened coconut milk). For my taste, it definitely needs a sweetener, like honey or agave. I also added blackberries and toasted unsweetened coconut flakes as recommended in the recipe, as well as toasted almonds. This will be easy to adapt to my taste, but as is, it still needs a little something to make it exciting. I'm giving 3 forks mostly due to the issue with the servings.
Cocoa Coconut Chia Pudding
Chia seeds are basically magical. They’re rich in fiber and have anti-inflammatory omega-3 fatty acids. They’re balanced with protein, carbs and fat making them perfect snacks. Best of all? They completely change texture when they’re immersed in liquid. I created this perfect, super simple Cocoa Coconut Chia Pudding. I’m going to break down some of the details of swapping ingredients in or out down below but the basis of this recipe is ultra simple: 4 ingredients. It’s vegan-friendly and tastes rich and decadent though it’s actually light and healthy!
Cooking with Chia
If you’re unfamiliar, chia seeds are tiny little brown or black crunchy seeds you can buy packaged or in bulk. I’ve definitely heard of people snacking on them straight up, by the spoonful but to me, that’s not the most fun way. They’re a perfect snack because of their nutrient balance but you can make them taste wonderful, too. If you want to enjoy them raw, it’s best to sprinkle them on something they can stick to. Think granola or on top of salad dressing. They’ll add a little crunch to your meal and a lot of nutrition, too.
If you’re open to experimenting a little, you can make all sorts of recipes with interesting textures. Chia seeds expand (a lot) in liquid. They are mucilaginous which means they get an outer coating that becomes soft and they stick together. You’ll really like chia pudding if you like textures like rice pudding or mousse.
Making Cocoa Coconut Chia Pudding
I need to break down all the potential substitutions for you here and I also want to walk you through making this recipe. First things first, making this recipe. If you read other cocoa-containing chia seed pudding recipes out there, a lot of them start with an extra step of mixing the cocoa into liquid because it’s very powdery and if you put it straight into milk, you need to whisk it for awhile. I need simplicity so I made this by just putting all the ingredients together and it turned out fine. You’re looking at about 30-60 seconds of whisking to make sure it gets incorporated.
I just covered the mixing bowl with plastic wrap and stuck it in the refrigerator, leaving the whisk in it, because it’s very important that you follow the instructions to whisk it after 30 minutes because the chia seeds at the bottom will be sticking together and you need to break them up and coat all the seeds. Whisk them once more after an additional 30 minutes and by then you’ll really see it start to thicken. You’ll be good to go after about 3-4 hours but alternatively, you can just leave this overnight and it will be ready to go in the morning.
Cocoa Coconut Chia Pudding Recipe Subs
Next up, the substitutions. Here are your many options:
I chose to use coconut milk because I wanted that flavor in this recipe. You’ll see from the picture that I also garnished with coconut flakes. Chocolate and coconut is such a classic and it’s one of my favorite combinations. However, you’ll notice that this recipe calls for carton coconut milk which is the kind that you can find in the refrigerated section (or shelf-stable non-dairy milk) section of the grocery store. The difference between this and the canned coconut milk is that it’s less concentrated (has a lot more water added) and so it’s lower in fat but it still has that unique flavor. You’re welcome to use a can of full fat or lite coconut milk instead if you prefer. The issue with coconut milk is that it doesn’t have much protein at all. Similar to almond or rice milk, that’s a missing piece of nutrition.
You can absolutely use dairy milk in this recipe. Because I try to keep this blog mostly vegan-friendly or supportive of those with food allergies, I often use non-dairy milks. My two go-to’s for this would be soy or oat. Both have a higher fat content so they have that creamy texture and they both – but especially soy – have that increased protein. Though chia seeds contain protein, you can bump it up a lot in this recipe with a higher protein milk.
I use maple syrup in this recipe because it’s a nice, subtle flavor and it’s vegan-friendly. Alternatively, you could use agave syrup or even just some regular sugar. I do like how easily a liquid product absorbs into this recipe, however, so that’s my suggestion to you. If you want to, you could use honey but because it comes from bees, it’s not considered vegan.
I try to keep my sweetener content low in these recipes so you could adjust it to be more or even less. That’s up to you! I haven’t tried it but I’m sure you could do monk fruit or stevia in this recipe as well. Let me know if you try that
I top this recipe with coconut flakes but you’ve got SO many options for added flavors. You could either whisk in or simply garnish these Cocoa Coconut Chia Puddings with chopped fresh or dried fruit. Berries would be especially delicious and add even more antioxidants. You could chop up nuts for more heart-healthy fat and more protein plus that added crunch. Try pistachios, almonds, or walnuts. Finally, you could do some colorful sprinkles or even garnish with some whipped cream. It’s totally up to you how you add variety. You could also keep it simple and just stick with coconut or even serve it plain.
Oh I’ve got more for you! This recipe reminds me a lot of my vegan chocolate mousse recipe – also in mason jars. If you’re into serving dessert this way, I’ve also got a vegan strawberry rhubarb cheesecake that is a complete winner. Also, I’ve got another chia pudding recipe on the blog that features vanilla and almond flavors so stop over and check that out as well, especially if you want to mix up the flavors and have a non-chocolate variety. You can see how I do chia in granola with my cranberry almond chia granola recipe. So many options!
Coconut Pandan Chia Seed Pudding
WHAT ARE THE BENEFITS OF CHIA SEEDS?
Chia seeds have many benefits and have long been known and used as a superfood. Outside of their fantastic texture that turn the texture of this pudding from boring to fantastic, they also are amazing for your health! They're an excellent source of Omega-3 Fatty Acid, which is great if you're doing Keto, or anytime really. They are also a good source of iron, calcium, and fiber. All things which are essential when you're going low-carb. They're also rich in antioxidants which is like icing on the cake.
WHAT IS PAND AN?
Pandan is a southeast Asian fruit. It's sweet, and typically pairs well with coconut, hence this Coconut Pandan Chia recipe. It's also called Screw Pine or Palm Pine, so if you see that referenced somewhere, they're talking about Pandan. The flavor is hard to describe, but I would call it sweet with a hint of vanilla.
WHAT ARE SOME VARIATIONS OF CHIA SEEDS PUDDINGS?
The variations for chia seed pudding are about limitless. You can start with a basic vanilla recipe and build on that. Some people even blend it so the chia texture isn't as pronounced, but I like them how they are naturally, so no blending for me. Some people add cocoa powder to make a chocolate variation. It's a very versatile ingredient, so it works well in a lot of puddings. I like to pair it with fruit, like the coconut and pandan here.
I also have a great Vegan Chocolate Pudding recipe that's no-cook and it's delicious! Go HERE to get the recipe for that one. If you don't mind cooking a bit, you can use your Instant Pot to make this delicious Kheer Rice Pudding recipe. It's creamy and full of awesome flavor.
Another great Asian dessert recipe is my Nyonya Ondeh Ondeh. It's the perfect mix of pandan and coconut!
You will need to soak your chia seeds to allow them to gel for the pudding. To make your chia seeds gel faster, you can use hot water. I think we all know that I like to find shortcuts and quicker ways of cooking, and this is one of those things I do to cut down on time without losing out on flavor or texture.
Want More Low Carb Recipes?
- - My most famous recipe. - the perfect appetizer or meal. - Your kids will beg you for these. - Sauce good enough to drink. - Great for meal prep. - Comfort food without the carbs.
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!
Vegan Strawberry Fool (Creamy Whipped Dessert)
Begging to be made fun of, a fool is actually a traditional English dessert worthy of whipping up for your very wise mother. This vegan strawberry fool is a dairy-free spin on the more modern version, which involves folding cooked fruit into whipped cream.
To make a strawberry fool sans dairy, good quality coconut milk is a must. I read so many complaints regarding dairy-free desserts made with coconut milk that don’t “set up”, but that’s no fault of the recipe. The cook is using a poor quality ingredient, or the wrong ingredient altogether.
Coconut milk is a rich milk made simply from the water and flesh of coconuts. It’s extremely creamy, available in cans or little aseptic packages (like my favorite brand shown below) and sometimes sold with milk alternatives, but more often sold in the Asian section of grocers. It should not be mistaken with coconut milk beverage, which is sold in large cartons, more akin to 2% milk, and definitely will not “set up” in recipes.
For recipes like this vegan strawberry fool, you want a coconut milk with very minimal ingredients that will separate and form a very thick cream when chilled. I use So Delicious Original Culinary Coconut Milk (don’t let the fancy title or unique packaging confuse you – this is straight up, high-quality coconut milk, like the cans, but better). It contains just 3 ingredients (water, organic coconut cream and organic guar gum), and when chilled, it’s almost ALL thick cream. In fact, I only need 1 little package to get the entire 1 cup of coconut cream called for in my dairy-free strawberry fool recipe.
Any leftover coconut milk that didn’t thicken can be tossed into smoothies, used in baking, or thinned for a quick coconut milk beverage to used on cereal or oatmeal.
Be sure to use sweet, ripe strawberries for optimal flavor when making this strawberry fool dessert. If not sweet enough, you can up the sugar to taste. In this recipe, the lemon helps to brighten the overall flavor, the chia seed thickens the fruit just a little more once cooked, and the vanilla helps to keep the coconut flavor from overpowering the fresh fruit. Please note that since the vanilla is added to the fresh coconut cream, I prefer to use pure organic vanilla flavoring, rather than extract, since it’s alcohol-free. The flavor just works better in my opinion, but extract can be used.
For the smoothest results, I do recommend blending the coconut cream before whipping (I typically skip this step, as we find it creamy enough!), and straining the seeds from the strawberry puree.
Chia Pudding Recipe
If you’re new to chia seeds, this easy recipe is a great starting point.
You simply stir everything together and refrigerate until thick.
No fancy cooking gadgets, no whisking on the stovetop, and no baking required.
I’ve posted the base recipe below, along with some of my favorite flavor variations, each of which can be prepared in under 5 minutes.
The resulting pudding is deliciously thick and creamy, with so many health benefits! It can be vegan, gluten free, raw, paleo, low calorie, low carb, and keto friendly… and you can eat chia pudding for breakfast or a healthy dessert.
You Might Also Like: Keto Cheesecake – 5 Ingredients
Why You Should Try Chia Pudding
1. High in fiber, protein, and calcium
It’s also high in B vitamins, iron, phosphorous, zinc, and magnesium.
2. Chia seeds are rich in Omega 3s
Just 2 tbsp of chia seeds have the same amount of heart-healthy Omega 3s as four ounces of salmon.
3. They’ve been shown to help you feel full
Chia seeds can expand up to 10 times their size by soaking up liquid, which can help keep you hydrated and aid in the digestion process. They are a great source of energy and can help in weight loss but are not strictly a diet food.
4. Natural alternative to cornstarch or heavy cream
The chia seeds naturally thicken the pudding, with no need to add any flour, starch, cream, eggs, or thickeners like xanthan gum or carrageenan.
5. A new flavor for every day of the week!
Try some of the flavor variations below, or have fun coming up with your own. You can make chia seed pudding with almond milk, coconut milk, oat milk, yogurt, cashew cream, or even other liquids such as orange juice or coconut water.
Or make a breakfast chia parfait by layering the pudding with fresh berries, banana, coconut yogurt, graham cracker crumbs, or Vegan Brownies, Sweet Potato Brownies, or Black Bean Brownies.
Chia Seed Pudding Flavors
Chocolate Fudge Chia Pudding: Add mini chocolate chips and 2 tbsp cocoa powder or your favorite chocolate protein powder to the base recipe below.
Strawberry Coconut: Use coconutmilk for the milk of choice in the base recipe, and garnish with sliced strawberries or layer the pudding in a glass between layers of chopped berries (as shown in the photo below).
Peanut Butter Cookie Dough: Stir 1-2 tbsp peanut butter or powdered peanut butter into the base recipe. If desired, crumble Vegan Peanut Butter Cookies on top.
Chocolate Chip Banana Bread: Stir in mini chocolate chips and 1/4 cup mashed banana. I like to heat the banana first so it caramelizes, adding natural sweetness.
Blueberry Pie Chia Pudding: Stir in 1/4 cup mashed or pureed blueberries or blueberry yogurt. Add a dash of cinnamon and tiny sprinkle of cardamom if desired.
Other flavor ideas for how to make chia pudding: mocha, pumpkin, matcha, pb&j, piña colada, nutella, chocolate chip cherry, cinnamon roll, orange vanilla, key lime pie, coconut chocolate…
How To Make Chia Pudding
Whisk all ingredients together in a container. Cover the container, shake, and refrigerate overnight.
This recipe will keep 4-5 days in the fridge, so it’s great for meal prep.
Feel free to double or triple the recipe below if you want a larger batch, or make up a bigger version of the base and then portion individual servings into containers, turning each one into a different flavor so you can try a new flavor every day.
And if you’ve tried chia puddings in the past and weren’t a fan of the gel-like texture, simply blend all of the ingredients together before letting it sit overnight. The resulting pudding the next day will be thick and smooth.
Chia Seed Pudding
Chia seeds have gotten a lot of buzz lately for their health benefits and ease of use. The tiny little seeds look a bit like exotic black and white swirled eggs from up close. They absorb lots of liquid and turn very gelatinous. They have a neutral flavor and while they cost a bit more than other seeds, it doesn’t take many to create an interesting effect.
Chia seeds are high in omega-3 fatty acids and contain alpha-linoleic acid (ALA) and linoleic acid (LA). They also contain protein, fiber and some antioxidants. Chia seeds don’t need to be ground up like flaxseeds in order for the body to absorb their nutrients. I couldn’t find any information about the smoking point of chia oil, but I don’t think I’ll use them to cook or bake with since I’m not sure if the oils would break down and oxidize like flaxseed oil when subjected to heat.
I played around with different measurements, and I prefer 1 1/2 cups of coconut milk to 1/3 cup chia seed. You can make this pudding with milk, cream, almond milk, honey instead of maple syrup, stevia, etc. There are lots of ways to play with these little gems!
This pudding has a mousse-like consistency and only takes a few minutes to mix together. I prefer to eat it at room temperature because when it’s chilled, the texture becomes a bit too gelatinous. If you refrigerate the pudding, make sure to leave it out for about 15 minutes to take the chill off. It’s great with berries, a little whipped cream or chocolate shavings.
The benefits of Chia Puddings
Chia puddings are such an amazing breakfast because they are very filling and easy to make. I usually make them the night before and enjoy them the next day in the morning. It&rsquos a great feeling knowing that your breakfast is waiting for you in the fridge when you wake up. I always feel full of energy after eating a chia pudding, so they are the perfect post-yoga breakfast for me. Chia seeds are rich in omega-3 fatty acids, they are a great source of iron, magnesium, zinc, calcium and many more vitamins. They&rsquore delicious and good for your body!
- Amp up the protein: Add your favorite plant-based protein powder to the original mixture before refrigeration.
- Make it even creamier: Add a scoop of plant-based yogurt to give a creamy consistency.
- Change the texture: Don’t like the texture of chia seeds? Pop the mixture in a blender before refrigeration to break up the seeds. This will give it a smoother more pudding-like consistency.
- Spice up the flavor too: Add in unsweetened cocoa powder for a chocolate pudding.