Coconut Raisin Chia Pudding
I’ve been enjoying all sorts of chia puddings since getting the idea from the “tapioca” chia pudding on this site. This was my attempt to create one reminiscent of the rice pudding my grandma used to make for breakfast!
1 tablespoon chia seeds
½ cup mylk
1 tablespoon mature coconut, shredded
2 tablespoon raisins
1 drop vanilla
1 sprinkle cinnamon
1 teaspoon raw honey or sweetener of choice, (optional)
Combine everything! It works best if you use some sort of container with a lid. That way, you can shake it every few minutes for 30 minutes or so. Then, just let it sit until you’re ready to eat it (I usually leave it for a few hours, but you could eat it after the first 30 minutes if you wanted). If you don’t have a lid, stir it periodically for the first 30 minutes. If you don’t stir or shake it, the chia seeds clump together.
Adjust quantities and ingredients to taste, as always! The raisins and dryer meat of a mature coconut make this pudding especially thick, but if you want a soupier pudding you could use more mylk (I used almond). I also find that with the sweetness of the mylk and raisins it doesn’t necessarily need any more sweetener, but it’s sort of nice sometimes. Use vanilla beans if you’ve got ‘em.
It’s definitely not the most attractive pudding in the world, but it’s tasty! Oh, and those are golden raisins in the picture. But of course use what you’ve got. I’m sure any dried fruit would work great. Or, if you’re not into dried fruit, you could use fresh fruit, but you might want to adjust the mylk because the raisins help soak it up to make the pudding thicker.