Coconut Chia Mousse
Updated: Jul 2
Chia seeds are a fibre-packed, wee kernel that have exploded in popularity over the last few years.
This little seed is so hydroscopic meaning it does an amazing job at absorbing all the liquid around it to create a thick pudding. My issue with it is that I don’t like the consistency of the seeds once they have swelled. They are too jelly-like for my taste.
The magic happens when you grind the seeds. It creates a smoother, creamy consistency that is more like a coconut mousse. You can of course make this recipe without blending the mixture. I make a batch on Sundays for the week.
3 tablespoons chia seed
1 can (400 mL) coconut milk
½ cup any other type of milk
½ cup sweetened shredded coconut
1 teaspoon vanilla
Optional: 2 tablespoons nutrient booster (infant cereal, wheat germ, hemp seeds, nut/seed butter)
Optional: Chopped fruit, fresh or frozen
Add everything except the shredded coconut into a blender. Blend for a minute or less.
Stir in the shredded coconut.
Chill for a few hours in the fridge.
Note: Chia is very high in fibre. Offer a small amount of this pudding for a few days to infants and toddlers to so how they tolerate it.
This recipe is also #top10allergyfree. I am participating in the 2020 top10challenge where I will be going without wheat for a day. I am also supporting the challenge by creating and posting top10allergen free recipes. Learn more about the challenge here.