Coconut Chia Pudding
Chia seeds (also known as Falooda seeds) are incredibly healthy and extremely versatile and can be used as egg substitutes or thickeners in soups, puddings and the like.
- 2 cups coconut milk or cashew milk
- 2 tbsp chia seeds
- 2 tbsp desiccated coconut (optional)
- ¼ tsp vanilla essence or vanilla powder
- sweetener as desired – chopped soaked dried fruit, date paste.
Grind the chia seeds in a coffee grinder. Heat the coconut milk and then add in the chia seeds and other ingredients except the dried fruit if you are using it. Stir till it thickens as the chia seeds swell. If you are using soaked dried fruit as the sweetener, then add in the end and serve. (For example soaked dried mango will produce a wonderful coconut mango pudding.) Serve warm.
If you prefer to eat the pudding cold, add all the ingredients and let the pudding thicken by itself. No cooking is required – you have a wonderful raw pudding if you use dried fruits as a sweetener.
You can assemble the pudding with fresh fruit of choice like strawberries and mango