Strawberry and Chia Seed Pudding - Recipe Review
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I love pudding but unfortunately puddings made with any kind of mammal milk do not like me. Over the years I've developed an allergy to milk. If I ignore the allergy I pay dearly for it with a serious sinus infection and fever blisters. Those who know me well can always tell when I've cheated - the signs are always on my face. Its not pretty...
Not being able to enjoy milk products has been a major bummer for me, as I love artisan cheese, milk, ice-cream, fresh yogurt, puddings and thing else made with milk. So when I saw this recipe on "Cooking Without Limits" blog for a pudding that:
- didn't require milk
- didn't require cooking
- used simple ingredients
- interchangeable ingredients
- low calorie
1 can coconut milk (400 ML)
3 Tablespoons chia seed
1 Teaspoon of vanilla extract
(I make my own extract using the a bunch of vanilla beans split down the middle and stuffed into a bottle of the cheapest vodka I can find. It works like a charm!)
Mix the milk, chia seeds and vanilla together in a bowl cover with plastic wrap and put in refrigerator for a minimum of an hour to 24 hours. The chia seeds will develop with gelatin coating which makes the milk become a pudding consistency.
When pudding is ready spoon into a bowl and add fresh fruit and serve. Its that easy!
If you prefer a sweeter pudding add Agave syrup, honey or maple syrup. I added a drizzle of Agave syrup because it has a lower glycemic index.
For those that really counting calories - use the 30 calorie Almond Milk instead of the coconut milk.
"Cooking Without Limits" hit this one out of the park! She gets my highest rating
6 comments
Yumm! If you’re up for trying another Chia Seed recipe check out my Chocolate Raspberry Chia Pudding Recipe -> https://sugarandsam.wordpress.com/
As I looked through the pictures, for a moment I thought your pudding had vodka in it! I guess it does! I’ll have to try this. Sounds very yummy, and good for you.
Hi Jamie
I purchased a package of vanilla beans from Mountain Rose Herbs – I think I got about 3 – 4 beans total. I took a knife and split them down the middle to expose the seeds and then I stuffed them down the neck of a brand new bottle of vodka. I used all the beans. You will need to dump a little vodka out first because the beans will take up space.
Place the bottle in a dark place for about 4 – 6 months. It takes that long to fully infuse the beans and vodka. I promise you wont be disappointed. You can also do this with bourbon instead, but I like the vodka better.
This looks good! I have a question about the vanilla extract – are you putting vanilla beans inside a vodka bottle with vodka in it!? Sounds so interesting. About how many vanilla beans to how much vodka? I’m going to have to give this a try!
Let me know what you think =)
Wonderful thank you! I would love to give it a try.