Blueberry-Rose Coconut Chia Pudding

Chia has blown up in recently and I always thought it was the same seeds as the ones on my kulfi. Much to my surprise, kulfi has basil seeds in it but those are not as delicious as chia. Protein and antioxidant rich, chia pudding is a great alternative for sugary dessert. It still feels guilty because of the creamy texture but is still good for you!

PREP TIME: 15 minutes l COOK TIME: 15 minutes l CHILL TIME: 3 hours l TOTAL TIME: 3 hours 30 minutes

Ingredients

  • 1/4 cup chia seeds

  • 1-16oz can of coconut milk

  • 1 teaspoon vanilla paste

  • 1/4 cup of condensed milk

    • You can use sugar or any sweetener of your choice to keep this recipe vegan.

  • 1 package of blueberries

  • 1/2 cup of water

  • Zest of one lime

  • Pecans (for garnish)

  • 1 tablespoon of edible rose petals

    • this is optional but I love the floral note it adds

Directions

Serves: 4 people

  1. Combine blueberries and water in a high wall saucepan and cook on medium heat until all the berries pop (this takes about 5 minutes.)

  2. Lower heat and add in the zest of one lime and rose petals. Cook on low for 10 more minutes or until mixture thickens slightly.

  3. Set aside to cool and then refrigerate until ready for use. This mix is good in the fridge up to 2 weeks.

  4. In a large bowl, stir together coconut milk, chia seeds, vanilla and evaporated milk.

  5. Set mix aside mix in refrigerator for 3hrs minimum to allow pudding to set. This mix is good in the fridge up to 5 days.

  6. In a small jar, layer chia pudding and blueberry mix, starting with the pudding at the bottom, until full.

    If the pudding feels too thick, you can thin it out with a splash more coconut milk or regular milk.

  7. Garnish with additional roe petals and crushed pecans. Serve chilled!

Drinks & DessertTripti Kumar-GhumanComment