Live Naturally Magazine
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Export date: Sat May 8 19:07:44 2021 / +0000 GMT



Spiced Coconut Chia Pudding

 

Spiced Coconut Chia Pudding

  • 2 cups water
  • ½ cup chia seeds
  • 1 (13.5-ounce) can coconut milk
  • 1/3 cup maple syrup
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cardamom
  • 2 pinches salt
  • 1 cup hazelnuts
  • 1 medium pomegranate, seeds removed
  1. In a medium bowl, add water and whisk in chia seeds. Let sit 10 minutes, until mixture becomes gelatinous.

  2. Meanwhile, in a small bowl whisk together coconut milk, maple syrup, spices and salt.

  3. Add coconut milk to chia seed mixture; whisk vigorously to break up any clumps.

  4. Allow pudding to chill for at least 20 minutes to thicken, preferably overnight.

  5. Warm a medium skillet over medium-low heat. Add hazelnuts, and toast until golden brown, stirring often to prevent burning, about 5 minutes. Transfer to a dish towel, and rub to remove loose skins. Roughly chop.

  6. Top chia pudding with hazelnuts and pomegranate seeds.