Or should I say tricky chia pudding with salted caramel coconut? Is it blueberry flavored…..or something else? Tuck in to find out.
It’s kind of silly how in love I am with this chia pudding. It’s so good and refreshing and full of fun texture that I can’t help but attack it with my spoon over and over.
Like all chia puddings, this one is stupid easy to make. Hidden in that simplicity is a surprise: the lilac hue says blueberry, but one bite will tell you that it tastes like lemonade. The “blueberries” are actually boba pearls, which add another layer of inviting texture.
Tucked in between the chia and the pearls is a sumptuous fatty dollop of coconut sweet cream. Nothing but coconut milk fat with a little maple and cinnamon stirred in, but so good.
The crowing glory to the whole thing is freshly caramelized salted coconut. I’d gotten these little coconut slabs at TJ Maxx a few weeks ago, thinking that they were toasted coconut chips. I love toasted coconut chips. Anyways, I guess I wasn’t really paying attention to the package because it was just dried coconut.
It turned out to be a good thing, because I was able to customize the coconut strips to my liking. I tossed them in a tiny skillet with some maple syrup, brown sugar, and a pinch of salt. Five minutes later, I had these brittle golden coconut strips, that were shiny and sweet and salty. Thrown on top of the pillowy pudding, it makes a pleasing texture contrast that will have you going back for more.
What’s your favorite summer dessert?
Tricky Chia Pudding with Salted Caramel Coconut
- 2 1/2 cups unflavored, unsweetened almond milk
- 1/2 cups of blueberries
- 1/4 cup lemon juice
- 1 scant tbsp lemon zest
- 12 tbsp chia seeds
- 1/2-3/4 cup sugar (start with 1/2 cup, if it’s not sweet to your taste, add a few more tbsp)
- milkfat from a can of coconut milk
- maple syrup
- brown sugar
- 1/2 cup thick-cut dried coconut strips (not previously toasted)
- 1 cup unprepared boba pearls
- Combine the almond milk, blueberries, lemon juice, lemon zest, and sugar in a blender.
- Strain through fine-mesh sieve to remove blueberry solids, taste and add additional sugar if needed.
- Stir in the chia seeds, let set and thicken overnight
- Combine the milkfat with about 1-2 tbsp maple syrup, and a pinch of cinnamon
- About 1/2 hour before serving, prepare boba pears as directed on package
- Place coconut strips in a small skillet over medium heat. Add 2 tbsp maple syrup and about 1 tbsp brown sugar. Stir to coat, and add a pinch or two of salt. Continue cooking, stirring occasionally, for about 5 minutes. Sugars will have caramelized and darkened around the coconut strips
- In small cocktail tumblers, layer the boba pearls, the chia pudding, the coconut milkfat, then another later of boba, chia, milkfat, boba. Top with caramelized coconut.
- Serve cool, with lots of love, for a refreshing summer treat.