Coconut Chia Oat Pudding
- 10 min prep
- 253 min
- Mix
- Serves 3
- 320 kcal
- 5.6 g protein
Coconut milk, chia seeds and rolled oats set overnight with cardamom and a little coconut sugar, finished with toasted coconut and pineapple. Dairy-free and rich.
Ingredients
- 1 cup (240 ml) thick coconut milk
- ¾ cup (180 ml) water
- ¼ cup (40 g) chia seeds
- ⅓ cup (30 g) rolled oats
- 1½ tbsp (15 g) coconut sugar or jaggery powder
- ¼ tsp green cardamom powder
- A pinch of salt
- 2 tbsp (10 g) desiccated coconut, for topping
- ¾ cup (120 g) fresh pineapple, diced, for topping
Method
- 1Whisk the coconut milk and water in a bowl until smooth. Add the coconut sugar, cardamom and salt and whisk until the sugar dissolves.
- 2Stir in the chia seeds and rolled oats.
- 3Leave for 5 minutes, then whisk firmly for 30 seconds to break up any clumps of chia. Repeat once more after another 5 minutes.
- 4Divide between three jars or glasses, cover and refrigerate for at least 4 hours or overnight, until thick.
- 5Toast the desiccated coconut in a dry pan on low heat for 2 to 3 minutes, stirring, until golden at the edges. Tip it onto a plate straight away so it does not burn.
- 6Before serving, stir each pudding, loosen with a spoon of water or coconut milk if it is very thick, and top with pineapple and toasted coconut.
Notes from the Department
- Canned or carton coconut milk both work; if using a very thick canned milk, increase the water to 1 cup.
- Toast the coconut while the kettle boils in the morning; it takes two minutes and makes the bowl.
- Mango, banana or pomegranate also work as toppings.
Nutrition per serving
- Energy
- 320 kcal
- Protein
- 5.6 g
- Carbohydrate
- 25 g
- Fat
- 24 g
- Fibre
- 6.7 g
- Sugars
- 10 g
Why this works
Coconut milk makes the richest chia pudding there is. Its fat carries flavour and gives the set pudding a silky, almost custard-like feel, while the chia seeds swell and thicken it without any cooking. On its own, though, coconut chia pudding can be too rich for breakfast. Rolled oats fix that. They soak up some of the liquid, add body and a gentle cereal flavour, and make one jar enough to hold you till lunch.
Thinning the coconut milk with water keeps it from setting solid in the fridge. Cardamom is our choice of spice, because it suits coconut and makes the pudding taste like a cool version of payasam. Pineapple on top brings acidity that cuts the richness.
Swaps
Use maple syrup or 2 blended dates instead of coconut sugar. For a lighter pudding, use half coconut milk and half oat milk. Vanilla or cinnamon can replace cardamom. For a gluten-free jar, use certified gluten-free oats, since regular oats are often processed alongside wheat.
Storage
Sealed jars keep for 3 days in the fridge. Add the toppings only when you serve, so the coconut stays crisp and the pineapple does not water the pudding down. Coconut milk firms up when cold, so give each jar a good stir before eating. The Department of Overnight Affairs advises making three jars on a Sunday night.
Questions people ask
- How much chia should I use per cup of coconut milk?
- About 3 tbsp chia seeds per cup of liquid gives a soft, spoonable set. This recipe uses ¼ cup chia for nearly 2 cups of liquid because the oats also absorb some of it.
- Can I use coconut milk powder?
- Yes. Mix the powder with water to make about 1¾ cups of medium-thick coconut milk and use it in place of the coconut milk and water.
- Is coconut chia pudding vegan?
- Yes. This recipe has no dairy or honey. Keep it that way by using coconut sugar, jaggery or maple syrup as the sweetener.
- Can I eat coconut chia pudding warm?
- Yes. Warm a jar gently in a pan with a splash of water for 2 to 3 minutes, stirring. It becomes a soft, porridge-like bowl.
Inspired by Mornflake. Method, notes and photograph by the Ministry of Oats.
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