As you can see, I’m still playing with chia seeds. I’ve been trying them out in just about everything….some things are better without them. But this pudding is not one of those things.
I was cleaning out the refrigerator the other day, a chore I despise, and found some leftover coconut milk. It didn’t take me long to decide I was going to make a pudding. A healthy pudding, something to take the edge off when I’m craving something sweet. I wanted it to be creamy and cinnamony….like a comforting rice pudding but without all the carbs…and the sugar crash.
I achieved my goal. This pudding tastes very similar to the rice pudding my grandfather used to make….but again, without the carbs and refined sugar.
Chia seeds are an amazing super food (seed?) and are the “new”, of the moment ingredient that a lot of people are experimenting with. They don’t have much flavor but they do act as a thickener in puddings and dressings. Some claim they are a great appetite suppressant for that reason, they plump up after you eat them making you feel fuller longer.
I don’t know if that’s true, I’m hungry all the time no matter what I eat. But I’ll be sure to keep this pudding on hand for my weak moments, it really does do the trick.
Spiced Coconut Chia Seed Pudding
- 1 1/2 cups Light Coconut Milk
- 3 tablespoons chia seeds
- 1 1/2 tablespoons agave nectar (or honey)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla bean paste (or vanilla extract)
- 1/4 teaspoon ground nutmeg
- Combine all the ingredients in a small bowl. Cover and refrigerate for approximately 2 hours or until the mixture has reached the consistency of pudding.
- Store in an airtight container in the refrigerator for up to 3 days.