Sunday, January 6, 2013

Coconut-Chia Pudding

Chia seeds are rich in Omega-3s and easier to digest than flax. Other health benefits are explained here. My first experience with them was making this simple pudding. The chia seed creates a gel when it absorbs liquid, which makes it great for making a no-cook pudding.

Coconut-Chia Pudding

1 15 oz can of coconut milk (1 1/2 cups)
3/8 cup chia seeds
1/4-3/8 cup agave nectar
1 tsp vanilla

Stir together all ingredients until smooth. Refrigerate for 2-3 hours before serving.

Variations: add cocoa powder or fruit purees. For a raw pudding, blend together the water and jelly from a young coconut and use it in place of the canned coconut milk.

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