Maybe you see the word "pudding" and think it's too low brow. But don't you remember opening up your school lunch and seeing one of those Jell-O pudding cups just waiting to be peeled open? Don't you remember Bill Cosby telling us that Jell-O instant pudding tasted "as smooth and creamy as cooked pudding" and introducing us to the life-changing invention of the pudding pop? In hindsight, Cosby might have been a questionable choice for celebrity endorsement, but he did get one thing right. Pudding is amazing.
I heard about chia puddings a few years ago, but it didn't do much for me until I realized you could make it chocolate. Brilliant!
Cha, cha, cha, chia seeds are one of the superheroes of the food world. There's a reason they have their superfood reputation. They are high in calcium, manganese, magnesium, and phosphorus. They are a great source of iron, contain omega-3 fatty acids, contain a decent amount of protein and are high in dietary fiber.
One of the best things about chia seeds is that dietary fiber thing, because they have almost no net carbs. For example, an ounce of chia seeds has about 12 g. of carbohydrates, but has about 11 g. of dietary fiber. Making your net carbs one stinking gram. It might raise your eyebrows, but it won't raise your blood sugar!
One of the main ingredients in this recipe is coconut milk so it matters what kind you use. I've tried a handful of brands and my favorite is Thai Kitchen. I also like the generic "Essential Everyday" brand at Cub (for those of you who are lucky enough to be a Minneapolis local). I have not had good luck with A Taste of Thai brand. I'm sure they are nice people, but they make crappy coconut milk.
I'm afraid Trader Joe's will be of no help to you here. Their light coconut milk is too runny in my opinion and their coconut cream will be too thick. You could try their coconut cream, but then add more water to the recipe. Like I've said before, whatever you do with your life, do not use light coconut milk! Coconut milk is high in fats that are really good for your body and your brain, so enjoy it!
- One can full-fat coconut milk (room temperature)
- 1 1/3-1 1/2 C. water (depending on how thick vs. runny you like the pudding)
- 1/3 cup chia seeds
- 2 1/2 T. high quality cocoa powder (I like Droste)
- 2-3 teaspoons stevia (depending on your sweet tooth level. Mine is a 10 so I use 3 t.)
- 1/2 t. salt
make the pudding:
Whisk the coconut milk until the thick part (cream) and the watery part (coconut water) are combined. Then add the water and chia seeds and whisk.
Add the cocoa powder, stevia and salt. Whisk until combined. I like to do a little taste test to see if I've added enough stevia and cocoa.
Pour into cute cups or tupperware. Let the pudding set overnight in the fridge. It needs about 8-10 hours to set. The chia will magically turn your coconut milk into pudding!
Serve it up with coconut whipped cream!
The pudding with have a tapioca-like texture. That's the chia seed working it's magic. I publicly confess that I almost always have some of this pudding in the fridge. It's perfect for a couple bites of something sweet after lunch and only has a handful of net carbs in the whole thing. If you bring your lunch to work, maybe you need to pack this pudding. Cover it with saran wrap so you can peel it off and feel like a kid again!