Vanilla Cardamom Chia Pudding
Back to Recipes & MoreIngredients
- 5 whole cardamom pods
- 1½ cups (375 ml) unsweetened coconut milk beverage
- ¼ cup (50 g) Redpath® Organic Granulated Sugar
- ¼ tsp (2 g) salt
- 1½ cups (375 ml) canned coconut milk, well-stirred
- 1 tbsp (15 ml) pure vanilla extract
- ¾ cup (120 g) chia seeds
- Non-dairy yogurt
- Fresh or frozen berries, or mangoes
- Fresh or canned fruit (sliced oranges, plums, pineapple)
- Dried fruit and seeds
- Toasted coconut
- Toasted nuts (pudding will no longer be nut-free if using)
Equipment
Liquid measuring cup
Scale OR dry measuring spoons
Measuring spoons
Mortar and pestle
Small heavy-bottomed pot with lid
Heatproof spatula OR wooden spoon
Blender
Glasses (4 or 6oz) x 6 OR 3-cup dish
Instructions
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.
