Chocolate Coconut Chia Pudding Cups

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Chocolate Coconut Chia Pudding Cups

This recipe is another during my Elimination Diet. I’m writing this the day before I start the diet…I had plans to take pictures this morning, but the fog is so dense, I’m afraid I won’t get any good ones.  The reason I’m trying the Elimination Diet is because I get a lot of stomach irritation, and I’m curious to see if there’s any one food group that’s affecting me. 

The Elimination Diet is no dairy, caffeine, alcohol, gluten, nightshades, white carbs, beef, pork, shellfish, processed food, soy, peanuts, eggs, and certain fruits like grapes and bananas.  It’s pretty extensive, but not exhaustive.  You can still have meat, most vegetables, and non-white non-gluten carbs. 

I made a similar pudding last year, but with regular cow’s milk.  I tasted this version along the way and adjusted the flavors to get it as rich-tasting as possible.  Just because you’re on a special diet doesn’t mean there aren’t ways to feel indulgent.  This recipe makes four 8 ounce portions, and each portion has about 260 calories if you follow my recipe exactly.  These are vegan free, gluten free, and Elimination Diet-friendly.  The puddings set up in 6 hours and will keep for about 5 days. 

Chia seeds are interesting little things, aren’t they?  Remember back in the 90s, Chia Pets?  It’s the same thing, except this time, we’re eating them.  Each serving of this pudding has 3 tablespoons of chia seeds.  The seeds are what helps the pudding become pudding.  For every 3 tablespoons, there are 180 calories, 9 grams of fat, 180 mg of potassium, 15 grams of fiber (!), NO SUGAR, 9 grams of protein, plus 24% of your daily Vitamin A and 18% of your daily Iron needs.  Pretty impressive.

When I made these last year, I stored them in glasses with plastic wrap, but that was before I got my half pint mason jars.  I keep finding new reasons to love and accumulate mason jars.  I started using them for salads, but have since used them for homemade beauty products, salad dressings, and now for these puddings.  It’s homemade portable pudding cups tailored exactly to your specifications.  Plus– they’re spill-proof. 

You can top them with anything you like—I suggest toasted unsweetened coconut, almonds, fresh mint, or chocolate shavings (though chocolate shavings are not vegan or Elimination Diet-friendly).

 

Total Time:  6 hours, 15 minutes (hands-on time 15 minutes)

Difficulty Level:  Easy

Serves: 4best

 

Ingredients

3 cups of cold unsweetened coconut milk

3 tablespoons of unrefined coconut sugar

2 tablespoons of cocoa powder

12 tablespoons of chia seeds

toasted coconut

  1. Add the coconut milk to a large mixing bowl.
  2. Sift the unrefined coconut sugar and cocoa powder together to remove any lumps. Add them to the milk.
  3. Add the chia seeds to the milk mixture.
  4. Use a whisk to mix everything together thoroughly.
  5. Using 4 half pint (8 ounce) mason jars, add the mixture evenly to each jar.
  6. Put the lids on the jars, and refrigerate for 6 hours or overnight.
  7. Garnish with toasted coconut, mint, almonds, or chocolate shavings (non-vegan, not Elimination Diet-friendly). Puddings will last about 5 days in the fridge.

 

 

For the toasted coconut, you’ll need:

A handful of unsweetened flaked coconut

 

Directions

  1. On a toaster oven-sized sheet pan, add a handful of unsweetened flaked coconut.
  2. Place it in a toaster oven, and turn on.
  3. Watch it carefully for 2-3 minutes and pull out of the oven just as it starts to brown.