Chia seed pudding [recipes]
Mar. 17th, 2025 08:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rebeccmeisterI finally got the ratio of ingredients right!
When I was at the Asian Grocery on Saturday, I picked up a carton of coconut milk. I think what I got is still what gets sold as canned coconut milk, but the carton contained a bit more than a can would. Unfortunately I think the carton packaging wound up in the trash and then the trash got taken out, so that's the best I can do for a description right now.
I also had one last smoothie pack of coconut milk in the freezer - maybe about 1/2 C more of coconut milk, thinner than what gets sold in cans. I put both into a saucepan and heated them up. Then I added some maple syrup to sweeten the mix - maybe around 2 Tbsp. Once everything was melted and combined, I took the pan off the heat and added 1/2 C of chia seeds. It's this ratio of coconut milk to chia seeds that I haven't managed to get right before. The coconut milk mixture also needs to be thinner than what comes in a can, so if the only thing available is canned coconut milk, it probably needs to be thinned out with 1/4 to 1/3 C of water. I gave everything a stir and portioned it out into 4, 1-C storage containers. Then I took some pieces of ripe mango that I had stashed in the freezer, and added them to each container. The fruit also added some liquid.
By the next day, today, everything is a splendid and delicious consistency. YUM!
I like that this is simple to make, and it's possible to control the sweetness.
When I was at the Asian Grocery on Saturday, I picked up a carton of coconut milk. I think what I got is still what gets sold as canned coconut milk, but the carton contained a bit more than a can would. Unfortunately I think the carton packaging wound up in the trash and then the trash got taken out, so that's the best I can do for a description right now.
I also had one last smoothie pack of coconut milk in the freezer - maybe about 1/2 C more of coconut milk, thinner than what gets sold in cans. I put both into a saucepan and heated them up. Then I added some maple syrup to sweeten the mix - maybe around 2 Tbsp. Once everything was melted and combined, I took the pan off the heat and added 1/2 C of chia seeds. It's this ratio of coconut milk to chia seeds that I haven't managed to get right before. The coconut milk mixture also needs to be thinner than what comes in a can, so if the only thing available is canned coconut milk, it probably needs to be thinned out with 1/4 to 1/3 C of water. I gave everything a stir and portioned it out into 4, 1-C storage containers. Then I took some pieces of ripe mango that I had stashed in the freezer, and added them to each container. The fruit also added some liquid.
By the next day, today, everything is a splendid and delicious consistency. YUM!
I like that this is simple to make, and it's possible to control the sweetness.
