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Author Notes: This is my take on the traditional Vietnamese dessert, chè b?p. However, instead of the typical tapioca, I opted for healthy chia seeds. This dessert is an unusual, but very tasty, marriage of sweetcorn, coconut milk, and chia seeds. It is a simple, moreish, vegan, gluten-free dessert with a satisfying sweet pop, thanks to the corn kernels. This would also make a great breakfast, if you omit the sugar. - Kate | Veggie Desserts
Food52 Review: Kate's new and healthier take on this traditional Vietnamese pudding replaces tapioca with chia seeds. The pudding comes together very quickly and the result is lovely. The pop of the corn (I used fresh corn) complements the gooey vanilla coconut pudding, and the toasted coconut and sesame seeds on top bring it all together. All in all, it's an easy, healthy, and delicious dessert! - Emma Foley
- 1/4 cup chia seeds
- 13 1/2 ounces coconut milk
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 to 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon sesame seeds
- Soak the chia seeds in the coconut milk for at least four hours or overnight. The mixture will become thick.
- Pour the chia seed mixture into a pan and add the corn, agave nectar, and vanilla. Cook over low heat until hot, stirring occasionally.
- For the garnish, place the shredded coconut and sesame seeds in a dry frying pan over a medium heat. Stir until golden and fragrant.
- Serve the pudding warm or cold, topped with the toasted coconut and sesame seeds.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Corn