RECIPE: Coconut Chia Pudding
Chia pudding was virtually unheard of 10 years ago, now Aussies eat it for both filling breakfasts and healthful desserts. We’ve had a few incarnations of chia puddings at EARL but this one has stuck. We use luscious best-available Kara coconut cream, (it’s honestly the best you can use without grinding fresh coconuts!), Aussie chia seeds and rice malt syrup, thats it. Rice malt syrup is an interesting ingredient as it adds sweetness but no fructose, so perfect for those going ‘sugar free’ and also vegan friendly as a honey alternative.
125g black chia seeds
500g Kara coconut cream
1 litre hot tap water
75g rice malt syrup (or substitute for honey)
1. Measure out the hot tap water
2. Sprinkle in the chia seeds and whisk to mix in well, ensuring no clumps
3. Add the coconut cream and rice malt syrup, mix well
4. Refrigerate overnight or at least 2 hours until the chia jelly has formed and is very thick, rigorous mixing helps make the texture more claggy and sticky.
5. Enjoy with seasonal fruits or pimp up the recipe with anything from shaved dark chocolate to chai-style spices. Be inspired by your pantry and fruit bowl.
EARL serves our coconut chia pudding with house-made granola for a filling breakfast or in dessert pot with raspberries & blueberries as a post lunch treat.
Get creative and come up with your own pairings!