Vegan Coconut Milk Chia Seed Pudding Recipe Info
This the Caavakushi team’s Velvet Cardamom & Toasted Coconut milk Chia Seed Pudding Recipe. It elevates the basic chia pudding into a high texture breakfast experience.
We use an activated spiced steep technique to make this little gem. Instead of just mixing cold coconut milk with seeds, we briefly warm a portion of the coconut milk with crushed green cardamom pods, sea salt, and vanilla bean paste. This heat dissolves the natural sugars and activates the essential oils in the spices. Once cooled, it is blended with raw coconut water to create a dual weight liquid that hydrates the chia seeds evenly, preventing the common issue of clumping while giving a luxurious flavour.
Servings: 2 portions
Total Time: 4 hours and 15 minutes (includes mandatory setting time)
Prep Time: 15 minutes
Setting Time: 4 hours (inactive chilling)
Estimated Nutritional Value (Per Serving)
Calories: 295 kcal
Carbohydrates: 22g
Protein: 6g
Fat: 21g
Fibre: 11g
Plant-Based Coconut Milk Chia Seed Pudding Recipe Ingredients
Activated Chia Liquid Base:
– 4 tablespoons of organic black chia seeds
– 200ml of full fat coconut milk (from a can, shaken well)
– 100ml of pure raw coconut water (for lightness and natural electrolytes)
– 1 tablespoon of pure maple syrup (or clear agave nectar)
– 3 whole green cardamom pods (crushed open to expose the black seeds)
– 1/2 a teaspoon of pure vanilla bean paste
– A tiny pinch of fine pink Himalayan salt
Textural Crunch Topping:
– 2 tablespoons of unsweetened coconut flakes
– a handful of fresh berries
Vegan Coconut Milk Chia Seed Pudding Recipe Cooking Instructions
1. Cardamom Steeping Process:
In a small saucepan, combine 100ml of the full fat coconut milk (half of the total amount), the crushed green cardamom pods, the maple syrup, vanilla bean paste, and the tiny pinch of pink salt. Place over low heat for 5 minutes. Do not let it boil; you only want it warm enough to dissolve the salt and draw out the warm, floral oils from the cardamom seeds. Remove from the heat and let it cool completely to room temperature.
2. Filtering The Aromatics:
Once the warmed milk has cooled, pour it through a small tea strainer into a medium glass mixing bowl to catch the empty cardamom pods and husks. The liquid left behind will be an incredibly fragrant, vanilla flecked coconut cream base.
3. Dual Weight Blend:
Whisk the remaining 100ml of cold coconut milk and the 100ml of raw coconut water into the spiced cream base. This combination of heavy coconut cream and light coconut water creates the absolute perfect density for chia seeds to suspend themselves without sinking to the bottom of the bowl.
4. Agitation Stage:
Slowly rain the 4 tablespoons of black chia seeds into the liquid while whisking continuously. Whisk vigorously for 2 full minutes. Let the mixture sit undisturbed on your counter for 5 minutes; the seeds will begin to absorb the liquid and form a light gel around themselves. Whisk vigorously for one more minute to break up any tiny pockets of seeds that have clumped together.
5. Cold Hibernation:
Divide the liquid evenly between two small glass jars or dessert coupes. Cover the tops tightly with a lid or wrap. Place them into the refrigerator for a minimum of 4 hours, though overnight is ideal. During this rest, the chia seeds expand to their maximum capacity, transforming the liquid into a thick, uniform pudding with a caviar like texture.
6. Toasting The Crisp Element:
While the pudding sets, place the unsweetened coconut flakes into a small, dry skillet over medium-low heat. Toast them for 3 to 4 minutes, shaking the pan constantly, until the edges turn a delicate golden-brown and smell highly aromatic. Immediately transfer them to a cold plate to stop the cooking process.
7. Fresh Assembly:
Just before serving, remove the chilled chia parfaits from the refrigerator. The pudding should be completely firm and hold its shape when the jar is tilted.
8. Final Presentation:
Sprinkle the fresh berries artfully across the top of the chilled velvet pudding. Scatter the crunchy toasted coconut flakes generously over the berries. Serve immediately while the base is ice cold and creamy, and the coconut flakes are completely crisp.
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