Think pudding is just kid’s stuff? Not this gorgeous delight! We’ve kept it simple so you can appreciate the naturally delicious flavours of cardamom and coconut. Top it with your favourite fruit and berries for an indulgence that’s all your own.
15 minutes cooling time
4 hours minimum chilling time
- 5 whole cardamom pods 5 whole cardamom pods
- 1½ cups (375 ml) unsweetened coconut milk beverage 1½ cups (375 ml) unsweetened coconut milk beverage
- ¼ cup (50 g) Redpath® Organic Granulated Sugar ¼ cup (50 g) Redpath® Organic Granulated Sugar
- ¼ tsp (2 g) salt ¼ tsp (2 g) salt
- 1½ cups (375 ml) canned coconut milk, well-stirred 1½ cups (375 ml) canned coconut milk, well-stirred
- 1 tbsp (15 ml) pure vanilla extract 1 tbsp (15 ml) pure vanilla extract
- ¾ cup (120 g) chia seeds ¾ cup (120 g) chia seeds
- Non-dairy yogurt Non-dairy yogurt
- Fresh or frozen berries, or mangoes Fresh or frozen berries, or mangoes
- Fresh or canned fruit (sliced oranges, plums, pineapple) Fresh or canned fruit (sliced oranges, plums, pineapple)
- Dried fruit and seeds Dried fruit and seeds
- Toasted coconut Toasted coconut
- Toasted nuts (pudding will no longer be nut-free if using) Toasted nuts (pudding will no longer be nut-free if using)
In a mortar and pestle, crush the cardamom pods until pods crack open and seeds are exposed. Remove the green husks and discard. Crush seeds.
In a small pot, add in unsweetened coconut milk beverage, the Redpath® Organic Granulated Sugar, the crushed cardamom seeds, and salt. Place over medium heat and stir until sugar dissolves and coconut beverage just begins to simmer; 2 minutes.
Turn off or remove from heat. Cover and allow ingredients to cool to room temperature and infuse; at least 15 minutes.
Pour the cooled coconut-cardamom mixture into a blender. Add the canned coconut milk and pure vanilla extract. Sprinkle the chia seeds over the coconut milk, stir to immerse seeds; let sit for 2 minutes. Process until pudding is smooth and no clumps of seeds remain. Let sit again for 2 minutes. Pulse a few times to ensure pudding is well-mixed, seeds are evenly distributed, and pudding is lump-free.
Transfer pudding into individual glasses or into a large serving dish. Cover and place in the fridge to chill; at least 4 hours or overnight.
When ready to eat, garnish with desired toppings.
Chia pudding can be stored in the fridge in an airtight container for up to 5 days. Garnish tops when serving.
*Use organic produce and products wherever possible. Organic produce and products can be found in the organic aisle of any major grocery store or in health food stores.
*If you do not enjoy the mouthfeel of chia seeds, pulse chia seeds in a spice grinder until a fine powder is achieved. Proceed with recipe.
*A whisk can be used in place of the blender; whisk vigorously when mixing the pudding to ensure a lump-free dessert or breakfast.
*If cardamom pods are not available, replace with 1 cinnamon stick. Discard after mixture has infused and cooled down.
*Black or white chia seeds can be used in this recipe.
*If desired, garnishes can be placed between layers of pudding when filling individual glasses or bowls before placing into the fridge. Pudding is completely nut-free if nuts are not used for garnishing.
*The longer the pudding sits in the fridge, the more firm the pudding becomes.