It took a few attempts with different recipes but I finally found a whipped coconut cream recipe (whipping cream made with coconut milk) that actually has the consistency of whipped cream. If you've tried making whipped coconut cream you know that you could stand there whipping it for an hour and you still wouldn't get it to peak.
I've made carob chia pudding with almond milk before and had been meaning to try it with coconut milk but never got around to it. Well thanks to Finding Vegan and the Foodily app I was reminded.
So, here are two recipes that go perfectly together.
Chocolate Chia Pudding with Coconut Milk
What you need:
What you do:
I adapted this recipe for the pudding.
Whipped Coconut Cream
What you need:
What you do:
For the whipped coconut cream I followed this recipe. My recipe definitely didn't yield two cups of whipped coconut cream. Maybe a cup at the most. I left my can of coconut milk in the fridge for a week though because I didn't have time to make it the next day (or the next day, or the day after that).
**The next time I make this I'll add less sugar, or even skip it all together as my blood sugar levels after eating it made me feel like I was having a panic attack.
I've made carob chia pudding with almond milk before and had been meaning to try it with coconut milk but never got around to it. Well thanks to Finding Vegan and the Foodily app I was reminded.
So, here are two recipes that go perfectly together.
Chocolate Chia Pudding with Coconut Milk
What you need:
- 2 cups coconut milk
- 4 tbsp cocoa powder - to make it vegan use cacao
- 8 tbsp ground black chia seeds (I use the ground ones as they're not so crunchy)
- sweetener of your choice (I used four tbsp sugar - ech it was way too much)
- hand mixer
- medium bowl
What you do:
- Pour coconut milk into a medium size mixing bowl
- Add the rest of the ingredients
- Beat with a hand mixer until everything is blended
- Cover and refrigerate for a few hours (I usually leave mine over night)
- Serve cold topped with whipped coconut (cream recipe below)
I adapted this recipe for the pudding.
Whipped Coconut Cream
What you need:
- 1 can coconut milk refrigerated for 24 hrs.
- optional sweetener or vanilla (I used one tbsp sugar)
- hand mixer
- medium bowl
What you do:
- Put your bowl and beaters into the freezer an hour before you're ready to start whipping
- Take the can of coconut milk out of the fridge and turn it over. The heavy cream will have lifted to the top of the can so when you flip it over the coconut water is on top and you can pour it out easily. Be careful not to lose any of the heavy cream.
- Use a spatula to scrape the heavy cream from the can into the bowl you just took out of the freezer.
- Put the frozen beaters onto the hand mixer and whip the cream at high speed for three minutes if you're adding sweetener add it after three minutes and beat for one or two more minutes. Total whipping time four/five minutes. The coconut cream should form peaks when you lift the beaters up.
For the whipped coconut cream I followed this recipe. My recipe definitely didn't yield two cups of whipped coconut cream. Maybe a cup at the most. I left my can of coconut milk in the fridge for a week though because I didn't have time to make it the next day (or the next day, or the day after that).
**The next time I make this I'll add less sugar, or even skip it all together as my blood sugar levels after eating it made me feel like I was having a panic attack.