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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Coconut Chai Pudding Recipe

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This recipe for Coconut Chai Pudding, by , is from RO COVID COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gwen Graper

Category:
Category:

Ingredients:  
Ingredients:  
1 can (400 mL) coconut milk, (Aroy-D has no preservatives or thickeners and is the most consistent in our experience)
1/8 cup chia seeds, plus 1 tbsp
1/8 cup maple syrup
1 tsp vanilla extract
Fruit of choice to garnish
desiccated coconut flakes to garnish

Directions:
Directions:
1. Combine coconut milk, chia seeds, maple syrup and vanilla extract in a mixing bowl and whisk.

2. Refrigerate for a minimum of 1 hour and as long as overnight before serving. Depending on the fat content of your coconut milk, you may need to whisk in some water if the pudding comes out too thick.

3. Portion into small glass cups or 250 mL/8 oz. mason jars.

Top with any of the following: strawberries, raspberries, blueberries, blackberries, diced mangoes, peaches, and pineapple. A drizzle of maple syrup does not hurt either. Add coconut flakes.

@Relish Cooking Studio

Number Of Servings:
Number Of Servings:
2 large portions or 4 small portions

 

 

 

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