Coconut Chia Pudding
This easy coconut chia pudding recipe makes a delicious dessert, snack, or even breakfast. Mango, strawberry and coconut blend very well together, while the aroma of mint adds a hint of refreshment.
Did you know that chia seeds can expand up to 10 times their original size? It’s true! And they absorb both liquid and flavors in the process. They are also a great source of fiber that reduces cholesterol, improves heart health and may help lose weight.
This recipe has an unusual ingredient: Rooh Afza Sharbat, also known as rose syrup. It’s a red syrup made from rose petals, mixed fruits and herbs, and is often used for desserts and sweet drinks. It can easily be found at your local South Asian grocery store. (I’ve seen it available online through Walmart as well.)
I encourage you to share your experience in the comments below if you tried this coconut chia pudding or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Coconut Chia Pudding
Ingredients
- 8 oz Coconut Milk
- 2 tbsp Chia Seeds
- 1 tbsp Agave (or brown sugar)
- 1 Mango diced
- 6 Strawberries sliced
- 4 tsp Coconut Flakes
- 4 tsp Rooh Afza Sharbat
Garnish
- Mint Leaves
Instructions
Preparing the Chia Pudding
- Heat a small pot; add coconut milk and bring it to a warm temperature to melt any chunks.
- Slowly add chia seeds and agave (or sugar). Stir continuously to break apart any chunks of chia seeds.
- Remove from heat and let cool. Refrigerate overnight.
Assembling the Dessert
- Add 2-3 teaspoons of chia mixture to the bottom of a glass jar or white wine glass. Add a few mango chunks, strawberries, one teaspoon of coconut flakes and one teaspoon of rooh afza. Repeat in one more layer or until the glass is full.
- Garnish with fresh mint and serve chilled.