For long now I’ve been trying to make something similar to porridge – only grain free. The vegetable ones I’ve tried was OK but never fabulous. This chia seed coconut porridge with vanilla however is like heaven in a bowl! Both warm and cold, so you can also make it in the evening and eat it directly out of the fridge in the morning. Talk about a fast breakfast! And yummy too!!
We’ll make it from scratch – and this is how you do it:
Start by making coconut milk. Now, this is not as hard at it sounds and it is soooo worth it. Cheaper and tastier! You’ll need a blender or a hand held mixer though.
- Empty 200 g (7 oz. / 500 ml / 2 cup) good quality organic shredded coconut into a blender.
- Add 700 ml (3 cup) warm’ish water.
Blend on high speed for 30 seconds, turn off for 30 seconds and then blend once more for 30 seconds – no need to be exact!
Then get the milk out of that mix! You’ll need a bowl, a sieve (strainer?) and a cheese cloth or a thin piece of fabric.
Place the sieve over the bowl, the cloth inside the sieve and pour the coconut mix into the cloth
Gather up the sides of the cloth and squeeze out as much milk as you can. You should have about 700 ml of warm coconut milk in the bowl. (Keep the shredded coconut left over and dry it on low heat in the oven – to use for baking!)
Now either pour the coconut milk into a pot if you want to make the warm porridge OR leave it in the bowl if you want to eat the pudding cold. Add:
- 125 ml (1/2 cup) chia seeds
- 1 tbsp. coconut oil
- 1 teaspoon vanilla powder
- optionally 1 tbsp. (or less) maple sirup. You could add honey or any other sweetener instead but I think maple sirup complements the vanilla best.
- a pinch of salt
Stir with a spoon or a whisk and then leave to let the chia seeds swell for at least 30 minutes. If you are making warm porridge then keep the pot over very low heat and let the porridge slowly simmer.
Meanwhile make the topping.
- 1 tbsp. coconut oil
- a few walnuts – chopped
- a few pecan nuts – chopped
- a handful of raisins
Place in a pan and heat up. Optionally add up to 1/2 tbsp maple sirup to the nuts, and stir. Careful not to burn them – just heat up and coat with the oil, kind of….
After the 30 minutes are up, divide the porridge between 3 or 4 bowls, top with the nuts and eat warm or warm’ish – or if you did not heat up the pudding, you can now place the bowls in the fridge and leave over night or until you have enough cravings to not be able to resist them any more….
I like to divide the pudding into 6-8 small glasses and serve as dessert as well. Warm or cold – both ways delicious!!