- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 190 kcal
Quick summary
“Creamy, functional, and with a tropical aromatic profile, this pudding unites full-bodied coconut milk with chia seeds, honey, vanilla extract, and fresh lemon zest. It is worth preparing to enjoy a quick no-bake dessert, full of good fats and fiber that prolong satiety.”
What you need to know
- O leite de coco confere untuosidade e estrutura densa sem necessidade de gelatinas ou cozimento no fogo
- As raspas de limão siciliano cortam a gordura natural do coco e conferem aroma fresco e cítrico sofisticado
- A hidratação prévia de 5 minutos antes de envasar distribui as sementes homogeneamente sem sedimentação
Ingredients
Main
- 1 cup of coconut milk
- 1/4 cup of chia seeds
- 2 tablespoons of honey or coconut sugar
- 1 teaspoon of vanilla extract
- Zest of 1/2 Sicilian lemon
Instructions
Principal
- In a bowl, mix the coconut milk, chia seeds, honey, and vanilla extract.
- Add the lemon zest and mix well until everything is incorporated.
- Let the mixture rest for about 5 minutes so that the chia seeds hydrate.
- Stir the mixture again and distribute into individual glasses or jars.
- Refrigerate for at least 2 hours, or until the flan reaches the desired consistency.
- Before serving, you can decorate with shredded coconut or fresh fruit.
- Serve well chilled for a better flavor experience.
Chef's tips
- Retire apenas a camada amarela superficial da casca do limão siciliano para não amargar a sobremesa
- Mexa a mistura vigorosamente com um batedor de arame após os primeiros minutos de hidratação para evitar grumos
- Sirva bem gelado em taças transparentes para valorizar o aspecto pontilhado das sementes de chia no creme branco
Variations
- Decore a superfície com coco ralado fresco tostado na frigideira seca momentos antes de servir à mesa
- Monte em camadas alternadas com calda rústica de frutas vermelhas caseira sem açúcar ou purê de maracujá fresco
- Adicione uma pitada de cardamomo em pó moído na hora para conferir um toque aromático de especiarias orientais
Substitutions
- O mel pode ser substituído por açúcar de coco, xarope de agave ou melado de cana para uma receita vegana estrita
- As raspas de limão siciliano podem ser trocadas por raspas de limão taiti ou raspas finas de laranja bahia
- O leite de coco concentrado pode ser diluído em partes iguais com água de coco para um pudim mais leve
How to store
Store the covered glasses or jars in the refrigerator for up to 4 days. Keep at a constant temperature to preserve the freshness of the citrus zest and the gelatinous texture of the chia seeds.
Can it be frozen?
Chia pudding with coconut can be frozen for up to 45 days in airtight plastic containers. To defrost, move to the refrigerator the night before and stir with a spoon before serving to restore the cream.
What to serve with
Pairs with slices of fresh tropical fruits like mango, papaya, or thinly sliced pineapple and fresh mint leaves. Excellent option to accompany sugar-free espresso or iced lemongrass tea.
Frequently asked questions
How long does coconut chia pudding last in the refrigerator?
Kept in a tightly closed airtight glass jar in the refrigerator, it retains its fresh flavor and ideal consistency for up to 4 days.
Doesn't the coconut milk make the flan too heavy or greasy?
Chia absorbs the fat and the Sicilian lemon brings balanced acidity, resulting in a rich and satin-like dessert without a heavy feeling.
Can I heat this flan to consume warm?
It is not recommended to heat, as the heat melts the coconut milk fat and liquefies the firm texture of the chia; always consume cold.
Can I replace the Meyer lemon with Persian lime?
Yes, Persian lime gives a more potent citrus touch; use only half of the zest so it doesn't overpower the subtle coconut aroma.
