24 May 2018
Coconut Cherry Chia Pudding
If you follow food blogs and healthy vegetarian sites, you have undoubtably seen chia pudding recipes. It's no wonder it has become a healthy snack of choice because it is simple, fast and packed with nutrition. Chia seeds have come a long way from the spreadable paste to make fluffy green 'pets'. Today, chia seeds have earned the title of "superfood" for their high protein content, soothing affect on the digestive system and their cholesterol lowering omega-3 fatty acids. Plus, they make great pudding!
The other day I was whipping up a batch and decided to add a little bit of all natural, organic cherry preserves from my favourite Provence jam maker, Les Comtes de Provence (every time I make a trip to France, I always stock up). It substituted adding a sweetener like maple syrup or sugar and wound up giving a very pleasant cherry flavour to the mix.
Maca powder is another superfood that I added. Known as an adaptogen, maca has been shown to balance hormones, provide increased energy and has a lovely nutty flavour. It also goes very well with chocolate.
Most recipes don't have you heat the mixture, but if you're coconut milk or cream is cold, it leaves chunks, which I don't like. For this recipe I added the step of heating it over very low heat to completely melt the coconut fat and dissolve the cherry jam. I find it makes it more homogenous and silky.
I have written the recipe for straight coconut milk, but I only had coconut cream on hand. I thinned it with almond milk. You can use whichever milk you like best, but high-fat coconut milk works the best for chia pudding.
Coconut Cherry Chia Pudding:
Makes 4 servings
500 mL full-fat coconut milk (or 1/2 coconut cream and 1/2 milk of choice)
1 Tbsp (heaping) cherry preserves
1 tsp maca powder (optional)
2 Tbsp chia seeds
pinch of Himalayan pink salt
1) Heat the coconut milk, cherry preserves, salt and maca powder (if using) in a small pot over very low heat. You do not want to boil or simmer this, just warm the coconut fat into a smooth liquid. Stir until the jam is dissolved.
2) Turn off the heat and add the chia seeds, stirring to combine well.
3) Fill 4-5 small jars or ramekins with the mixture and let cool. Place in the refrigerator for at least 4 hours or overnight.
Vernazza is well on its way to normalcy and while I no longer write updates on their status, you can learn about the devastating floods of 2011 by clicking the label "Vernazza Updates". For the latest information from the organizations in Vernazza and Monterosso, visit SaveVernazza and Rebuild Monterosso.