New York City a few years back. Since that point, I tried to
recreate that recipe numerous times and I think I finally got it down.
This pudding is light and fluffy with the sweet and tartness from the
raspberries completing the flavor.
Ingredients:
– 5 Tbsp. Chia Seeds
– 1 – 14oz can full-fat Coconut Milk
– 3 Tbsp. unsweetened superfine shredded coconut
– 1 Tsp. vanilla
– 2-3 Tbsp. Honey or Agave
– Topping: Homemade Raspberry Jam/or any desired Jam/ or Fresh Fruit (I used fresh raspberries).
*Note you can make your pudding thicker by adding less coconut milk, or thinner by adding more coconut milk. Additionally, you can double the recipe and use 1 can of full-fat coconut milk and one can of low-fat coconut milk.
Directions:
1. Combine all ingredients (except the raspberries and jam) in a bowl and mix until the chia seeds begin to expand. Cover bowl with plastic and refrigerate overnight/or at least 4 hours to allow the chia seeds to fully expand.
2. Once ready, remove from fridge and mix up to fluff up the pudding. Add in single serving size dishes and top with desired Jam and Fresh Fruit.
One recipe makes about 4 servings.
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Hi, how did you make yours stand up like that? 🙂
Hi Angie, this pudding is actually in little glass cups which is why it looks like its standing. Its just a small glass little cup set I have for miniature desserts. I believe I got it as a gift from Bed Bath & Beyond. 🙂 Hope that helps.