That looks amazing right? Why yes, it is.
It happened to me again. I dared to take my children into the grocery store and it always becomes a game of wills. Who can hold out the longest. For me, it comes down to how many times I can say no before they can’t hold out anymore and start whining. I’d say we are about 75/25 with me holding out on the no’s.
It never fails, I try to act nonchalant as I pass the section with the instant pudding and marshmallows. My children pick two things, hoping that I will pick the best of the worse. “Can we have pudding?”
“Can we have marshmallows?”
“okay, pudding or marshmallows, choose one.”
They are trying to trick me. I’m too smart for them (most of the time) and I make it out of the store pudding and marshmallow free once again. They will live to try this another day and when they do, I’ll be ready. They also have strong will, but I had a plan.
It got me thinking that I should just make pudding. After a little research on healthier options for pudding and the realization that I had a failed dessert attempt with chia seeds, I remembered their consistency when they are soaked.
Chia seeds, high in fiber and omega-3 fatty acids, also contain protein and calcium. These little nutrition powerhouses are a long way from their late ancestor the chia pet, which coincidently gross me out to this day.
They are the secret to the consistency of this pudding.
I added coconut to mine, but that is totally optional. I thought that if I added coconut, it would mask any texture that the chia seeds left behind, but my kids never knew it wasn’t the real deal.
Even my husband, who could bring himself to eat a strange fish substance at our hotel in Prague, was skeptical about the validity of this pudding.
You literally blend everything up in a high speed blender, let it sit for at least two hours and you have chocolate pudding. This couldn’t be easier…or more delish.
Here’s a shot with the toasted coconut. Divine!
And, here is how you make your own.
- 2 cups coconut milk (you can use any kind of milk you want, dairy or non-dairy)
- ⅓ cup cocoa powder
- ⅓ cup chia seeds
- ¼ cup coconut (optional)
- ¼ cup maple syrup
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup raw shredded coconut (optional)
- Pour all ingredients, except the coconut for topping, into a high powered blender and blend until the consistency is smooth - it takes approximately 2 minutes
- Pour into serving dishes and allow to chill for at least 2 hours
- If making the topping, pour ½ cup coconut for the topping into a small skillet on medium heat and toast until brown, shaking the pan every couple of minutes
- Do not add topping until ready to serve