As a fan of tapioca pudding, I have recently fallen hard for raw puddings made with chia seeds. The seeds swell after soaking for several hours and provide a wonderful base for fruit and spice flavors. Serve the pudding in small dessert bowls with sliced fruit (mango and banana complement the flavor of the chai and vanilla nicely), as a topping for waffles or pancakes, or use the pudding as an ingredient in smoothies. —vanillagrrl
grated unsweetened dried coconut
chai tea, unsweetened*
chai seeds, whole
In This Recipe
Pour the boiling water over the grated coconut in a blender or a tumbler for use with an immersion blender. Allow the mixture to cool so that it isn't too hot to touch. When the mixture has cooled but is still warm, blend the mixture thoroughly. Strain the liquid out using a strainer or cheesecloth, squeezing all the liquid you can out of the mixture. Compost or discard the coconut solids. Stir the chai tea and chia seeds into the coconut milk. Cover and let sit in the refrigerator for 4 hours or overnight.
*Note: If you use sweetened chai tea, omit the agave syrup, or add to taste.