Mint Chocolate Chia Pudding With Whipped Coconut Cream
By Liam Carter
Servings
4
Make the chocolate chia pudding and mint coconut topping ahead of time․ Assemble portions of this dessert immediately before serving․ The mint chocolate chia pudding recipe provides individual portions of chocolate chia pudding and mint coconut cream․ This is a good recipe for a portable dessert․
To make the base‚ combine almond milk‚ chia seeds‚ cocoa powder‚ and maple syrup in a medium bowl․ Refrigerate until you're ready to serve․ To make the topping‚ scoop the white solid portion of chilled full-fat coconut milk into a separate bowl․ Drain any excess liquid from the coconut milk and stir in matcha powder and mint extract․ Matcha adds color to the topping‚ and mint extract adds flavor․
The coconut mixture should soften from a thick cream to a whipped cream texture in 3 to 5 minutes․ Mix the chia mixture thoroughly before chilling to avoid clumps of cocoa and seeds․ A common error is adding too much liquid coconut cream to the bowl․ Remove liquid from the coconut cream to help it whip․
Pour chocolate pudding into each serving cup and add mint cream according to package directions․ Serving pudding in individual cups enables you to make and serve only the amount needed․ Any leftover pudding can be refrigerated‚ and the whipped cream topping can be added just before serving to maintain its texture․
Why you'll love this recipe
- Individual cups are provided for planned portioning of cold pudding and toppings in measured amounts rather than for shared servings of pudding and toppings from a common serving dish․
- The chocolate chia mix can be made in advance‚ as directed in the recipe‚ which includes a step to refrigerate the mix until serving in cups․
- Minted coconut cream is prepared by emptying a chilled can of coconut cream into a bowl․ This dish can be made in advance․
- One extra step is needed to add toppings before serving․ Baking is not necessary for the coconut cream․
- Doubling the recipe is simple because the ingredients are mixed in two bowls and then poured into serving cups․
- Dessert ingredients can be stored separately until ready to serve to prevent the chia pudding and coconut whipped cream from combining․
- The cold cooking technique reduces cooking time for service and enables chefs to serve cold dishes prepared earlier rather than reheating them in an oven or on a range․
Ingredients
- •1 ¼ cups almond milk
- •¼ cup chia seeds
- •2 tbsp cocoa powder
- •1 tbsp maple syrup
- •1 can full-fat coconut milk (chilled)
- •¼ tsp mint extract
- •½ tsp matcha green tea powder (to color)
Instructions
- 1
In a medium-sized mixing bowl, combine the chia seeds, almond milk, cocoa powder, and maple syrup. Stir thoroughly to mix.
- 2
Set the chocolate chia pudding mixture in the refrigerator to chill until time to layer.
- 3
In a separate medium-sized bowl, scoop only the thick white cream from the chilled full-fat coconut milk and drain away excess liquid.
- 4
Add the matcha green tea powder and mint extract to the coconut cream.
- 5
Whip the coconut cream for 3 to 5 minutes, or until it forms a whipped-cream texture.
- 6
Layer a small amount of pudding in cups, top with the mint coconut whipped cream, and serve.
