Coconut Chia Pudding with Seeded Streusel

Name: Coconut Chia Pudding with Seeded Streusel
Yield: Serves 6
Ingredients: Seasonal fruit; Seeded Streusel; Coconut Pudding; ⅛ teaspoon sea salt; ¼ cup (57 g) unsalted butter, cut into ½-inch pieces and chilled; ¼ cup (34 g) flaxseeds; ¼ cup (25 g) old-fashioned rolled oats; ¼ cup (22 g) sliced almonds; ¼ cup (35 g) sunflower seeds; ½ cup (76 g) brown rice flour; 3 tablespoons granulated sugar; 2 tablespoons golden brown sugar, packed; 1½ cups (360 g) coconut milk; ¼ cup (40 g) chia seeds; 1 cup (222 g) boiling water

Preparation info

Serves
6

Difficulty
Easy

Appears in

Little Flower Baking

By Christine Moore

Published 2016

About

I find it funny that the seed paste we spread on our chia pets in the ’70s is now going into our kids’ pudding. Cha-cha-cha chia! The seeds are a good source of fiber and antioxidants. Serve with whatever fruit is most delicious at that moment.

Ingredients

Coconut Chia Pudding

¼ cup (40 g) chia seeds
1 cup (222

Dessert
Gluten-free
Vegetarian

Method

Coconut Chia Pudding

Place chia seeds in a small mixing bowl. Add boiling water and mix well.

Set aside for 5 minutes, allowing chia seeds to absorb all the water. The chia seeds will plump up and become gelatinous. Stir in coconut milk. Transfer pudding to a covered container and chill in refrigerator overnight.