Description
A creamy and refreshing Chia Seed Pudding infused with aromatic pandan and rich full-fat coconut milk. This no-cook dessert is quick to prepare, naturally sweetened, and perfect for a healthy snack or light dessert with a tropical twist.
Ingredients
Chia Seed Pudding
- 1/2 cup Black Chia Seeds
- 1.5 cups Hot Water
- 14 ounces Full-Fat Coconut Milk (canned)
- 1/2 teaspoon Pandan Extract
- 1/3 cup Truvia (or Swerve or sugar)
Instructions
- Soak the Chia Seeds: Combine the black chia seeds with 1.5 cups of hot water in a mixing bowl. The hot water accelerates the absorption, causing the seeds to swell rapidly and form a gel-like texture, which forms the base of your pudding.
- Mix Remaining Ingredients: Add the full-fat coconut milk, pandan extract, and sweetener (Truvia, Swerve, or sugar) to the soaked chia seeds. Stir thoroughly to combine all ingredients evenly, ensuring the pudding will have consistent flavor and creaminess.
- Refrigerate to Set: Transfer the mixture to a covered container and chill in the refrigerator for several hours or overnight. During this time, the chia seeds will fully gel, creating the soft, creamy pudding texture.
- Serve and Enjoy: Once set, give the pudding a good stir, then serve chilled. If pandan extract is unavailable, vanilla or almond extract can be used as a flavorful substitute to add a different but delightful taste to your pudding.
Notes
- Using hot water instead of cold speeds up the chia seeds’ absorption and reduces wait time.
- You can substitute pandan extract with vanilla or almond extract if needed.
- Keep the pudding refrigerated in an airtight container for up to 3 days.
- Adjust sweetness as desired to your taste.
- This recipe is naturally gluten-free and suitable for vegan diets.
