Toasted Coconut Chia Pudding

Tropical Bliss in a Bowl: Toasted Coconut Chia Pudding with a Tapioca Twist

Indulge in a creamy paradise with our Toasted Coconut Chia Pudding. This luscious dessert combines the nutty richness of toasted coconut with the velvety texture of chia seeds, all enveloped in smooth coconut milk. The addition of tapioca pearls brings an unexpected and delightful chewiness that will keep you coming back for more.

Imagine waking up to a bowl of this tropical-inspired treat, its aroma reminiscent of sun-soaked beaches and swaying palm trees. Whether you’re looking for a nutritious breakfast, a satisfying snack, or a guilt-free dessert, this versatile pudding fits the bill perfectly. It’s a make-ahead wonder that only gets better as it sits, allowing you to savor a taste of the tropics any time of day.

Chia seeds, known for their omega-3 fatty acids and fiber content, form the heart of this pudding. When combined with protein-rich coconut milk, they create a powerhouse of nutrition that’s as good for your body as it is pleasing to your palate. Pair this pudding with a steaming cup of coconut-flavored coffee for an ultimate tropical experience that will transport you to your own private island getaway.

Toasted Coconut Chia Pudding Recipe

Ingredients:

1/4 cup chia seeds

1 can (14 oz) full-fat coconut milk

2 tablespoons honey or maple syrup

1/2 teaspoon vanilla extract

1/4 cup tapioca pearls

1/2 cup shredded coconut

Pinch of salt

Fresh fruit for topping (optional)

Instructions:

1. In a medium bowl, whisk together chia seeds, coconut milk, honey or maple syrup, vanilla extract, and salt until well combined.

2. Cover the bowl and refrigerate for at least 4 hours or overnight, stirring occasionally to prevent clumping.

3. In a small saucepan, bring 2 cups of water to a boil. Add tapioca pearls and reduce heat to medium-low. Simmer for 15-20 minutes, stirring occasionally, until pearls are translucent. Drain and rinse with cold water.

4. While the tapioca is cooking, toast the shredded coconut. Preheat a dry skillet over medium heat. Add the coconut and stir constantly until golden brown, about 3-5 minutes. Remove from heat and let cool.

5. Once the chia pudding has set and the tapioca pearls are ready, gently fold the pearls into the pudding.

6. Divide the pudding among serving bowls. Top with toasted coconut and fresh fruit if desired.

Air Fryer Instructions:

To toast coconut in an air fryer, spread 1/2 cup of shredded coconut in the air fryer basket. Cook at 300°F (150°C) for 3-5 minutes, shaking the basket every minute to ensure even toasting. Watch closely to prevent burning.

Notes:

• For a sweeter pudding, adjust the honey or maple syrup to taste.
• You can also experiment with different toppings such as chopped nuts, cacao nibs, or a drizzle of chocolate sauce for added indulgence.
• Top with mango or fruit of your choice for an added depth of flavor!

Nutrition Information

Serving Size: 1/2 cup

Calories: 250

Fat: 18g

Saturated Fat: 14g

Carbohydrates: 22g

Fiber: 5g

Protein: 4g

Sugar: 8g

Other Information

Prep Time: 10 minutes

Cook Time: 20 minutes (plus 4 hours chilling time)

Equipment: Medium bowl, whisk, small saucepan, skillet or air fryer

Estimated cost per serving: $1.50

Total cost: $6.00 (4 servings)

In Conclusion, Toasted Coconut Chia Pudding

This Toasted Coconut Chia Pudding offers a perfect balance of nutrition and indulgence. With its creamy texture, tropical flavors, and satisfying chewiness from the tapioca pearls, it’s a versatile dish that can be enjoyed any time of day. Whether you’re looking for a nutritious breakfast or a guilt-free dessert, this recipe is sure to become a favorite in your culinary repertoire.

Check out more healthy snack ideas here.