Chia pudding is a great substitute for most calorie-loaded desserts. Chia seeds have a neutral nutty taste that allows desserts to maintain a good flavour without overpowering. Chia seeds are an excellent source of omega-3 fatty acids, antioxidants, fibre, iron, and calciumA 28-gram or 1-ounce serving, of chia seeds contains 5.6 grams of protein. This is important when following a low carb or Keto diet. Chia seeds can be eaten cooked or raw, but I prefer soaked before eating. I soak chia seeds in hot water so that the chia pudding ends up semi cooked anyway.
Since discovering raised cholesterol levels, I am mostly interested in the Omega-3 fatty acids contained within chia pudding that help raise HDL cholesterol, the “good” cholesterol that protects against heart attack and stroke.
You will need:
Chia Seeds (100g)
Coconut milk (400ml/1 tin0
Coconut pulp (quarter of a medium sized coconut/50g)
Honey/Golden syrup (to individual taste)
Vanilla Essence (half a teaspoon)
Cinnamon (1 pinch)
- Grate 50g of coconut pulp and set aside
- Heat coconut milk in a glass bowl
- Add vanilla essence, coconut pulp, a pinch of cinnamon and stir the coconut milk until evenly mixed
- Mix in Chia seeds slowly to avoid lumps
- Serve chia pudding into jars or containers to set. It takes 30 minutes to set nicely but leave overnight for pudding to set even better.
- Once your chia pudding is set add topping fruits
- Carefully peel and prepare your pomegranate, set aside
- Cut grapes, mango into smaller pieces.
- Arrange the fruit mixture on top of the already set pudding.
- Serve as desserts, starters or even as the main meal at breakfast
Chia pudding is recommended for lowering risk of raised cholesterol levels in turn heart disease, obesity, diabetes. Chia seeds are known to support a healthy digestive tract, clear complexion and lowering weight. The Chia seeds in this recipe were from a pack purchased from Taj stores on Bricklane. I buy Quinoa, Chia seeds and most grains here as they have a wide selection.