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I love pudding but unfortunately puddings made with any kind of mammal milk do not like me. Over the years I’ve developed an allergy to milk. If I ignore the allergy I pay dearly for it with a serious sinus infection and fever blisters. Those who know me well can always tell when I’ve cheated – the signs are always on my face. Its not pretty…
Not being able to enjoy milk products has been a major bummer for me, as I love artisan cheese, milk, ice-cream, fresh yogurt, puddings and thing else made with milk. So when I saw this recipe on “Cooking Without Limits” blog for a pudding that:
- didn’t require milk
- didn’t require cooking
- used simple ingredients
- interchangeable ingredients
- low calorie
I had try the recipe.
In the original recipe she calls for 200 ml of either soya milk or almond milk. We drink almond milk, but last night we were running low so I dug around in my pantry and found a can of coconut milk. So here is my version of the recipe. (click here for a link to the original recipe Strawberry Chia Seed Pudding)
1 can coconut milk (400 ML)
3 Tablespoons chia seed
1 Teaspoon of vanilla extract
(I make my own extract using the a bunch of vanilla beans split down the middle and stuffed into a bottle of the cheapest vodka I can find. It works like a charm!)
Mix the milk, chia seeds and vanilla together in a bowl cover with plastic wrap and put in refrigerator for a minimum of an hour to 24 hours. The chia seeds will develop with gelatin coating which makes the milk become a pudding consistency.
When pudding is ready spoon into a bowl and add fresh fruit and serve. Its that easy!
If you prefer a sweeter pudding add Agave syrup, honey or maple syrup. I added a drizzle of Agave syrup because it has a lower glycemic index.
For those that really counting calories – use the 30 calorie Almond Milk instead of the coconut milk.
“Cooking Without Limits” hit this one out of the park! She gets my highest rating
