Coconut milk is my new best friend. It is so versatile and can be incorporated into so many different foods, both savory and sweet. It also has the added benefit of being gluten free, vegan, and dairy free so you can use it in a variety of different recipes for different diets.
While perusing the internet today looking for ideas that I could then work on and share with you after making them my own. I came across this “Tapioca Pudding” that used Coconut milk. I am NOT a fan of Tapioca pearls, never have been. It is one of the few things that I still cant stomach , and there aren’t many. Chia seeds on the other hand I can, I got used to them and don’t mind them. They also have the added benefit of being super healthy for you and making whatever liquid you put them in much thicker.
They are perfect to make pudding. Nothing in this has to be cooked, simply mixed together and refrigerated for a couple hours. This is the perfect late night dessert or great as an energy infused breakfast. One change, I only had regular syrup in the house (no high fructose corn syrup), but I would use Maple Syrup which is why the recipe says “Maple Syrup”.
Coconut Lime Chia Pudding
2 Cans Coconut Milk
1 Tsp Lemon Zest
1 Tsp Lime Zest (plus extra for topping)
1 Tbs Vanilla
2 Tsp Maple Syrup (or agave, your preference)
1/2 Cup Chia Seeds
2 Tsp Shredded Unsweetened Coconut
Mix everything together very well. Put into whatever containers you would like, top with the Lime zest, cover tightly and refrigerate at least two hours before consuming.
If you want it more sweet, you can add more maple syrup or agave