*These Coconut Chia Salted Caramel Puddings with Smashed Blackberries are dairy free, gluten free, refined sugar free, paleo, and have a vegan option.
I’d like to say that I single-handedly devoured these little chia puddings. But all I managed to get was the tail end of the last cup. Why?
Because little McCabe offspring are very forceful in their demand for constant nourishment, unnervingly persuasive in their arguments against MY need for some sort of nourishment, and highly attuned to my weaknesses. In this case, when they love something so much, I can’t help but let them have every last drop.
Well, almost every last drop. I stood my ground with armor on, weapons raised, and under the cover of battle dust, rising like a fog, I just managed to get in a spoonful or two.
Someday’s you win some, someday’s you lose some.
Sadly, my friends, this was a win.
Welcome to my world.
These chia puddings start with a caramel base, made with coconut milk, palm sugar, honey, and a little salt & vanilla. Once cooled and mixed with chia, it becomes a slightly chewy and creamy. It’s salty/sweet flavor is foiled by another layer of super creamy, coconut vanilla chia pudding. The topping is a simple smash of blackberries mixed with a little honey. The tang of the blackberries perfectly ties together the salty caramel and creamy coconut layers.
This recipe makes four decent sized servings, but you could divide it into 8 small servings, if you prefer.
And lets be honest here. The real reason I didn’t fight at full force to obtain my very own, personal cup of chia pudding?
When a treat this good is so heavily packed with nutrients (thanks chia! High five, berries! Pound it, coconut!), how can I help but let my children inhale every little bit.
They think they’ve just eaten a mountain of sugary, special occasion-worthy dessert while I just happily stare at their little Omega 3 stuffed faces.
- FOR THE CARAMEL LAYER:
- 1 can Coconut Milk
- 3 tablespoons Coconut Palm Sugar
- 3 tablespoons Honey (or Agave, if vegan)
- ¼ teaspoon Salt
- 1 teaspoon Vanilla
- 4 tablespoons Chia Seeds
- FOR THE COCONUT LAYER:
- 1½ cans Coconut Milk
- 5 tablespoons Chia Seed
- 3 tablespoons Honey (or Agave, if vegan)
- ½ teaspoon Vanilla
- FOR THE BLACKBERRY SMASH:
- 1 cup Blackberries
- 1 tablespoon Honey (or Agave, if vegan)
- Blackberries, for garnish
- FOR THE CARAMEL LAYER:
- Place the coconut milk, coconut palm sugar, honey, and salt in a saucepan. Bring to a boil over medium/high heat. Reduce heat to medium and let simmer until liquid has reduced by half. Mixture should be slightly thick and glossy. Remove from heat and whisk in the vanilla. Once the caramel has cooled, stir in the chia seeds and let sit for 10 minutes. Stir again and divide between four small glasses.
- FOR THE COCONUT LAYER:
- In a mixing bowl, whisk together the coconut milk, chia seeds, honey, and vanilla. Let sit for 5 minutes and stir again. Let sit for another 5 minutes, stir, and divide between the caramel/chia filled glasses, tapping each glass lightly on the counter to remove air pockets.
- FOR THE BLACKBERRY SMASH:
- Place the blackberries and honey in a small bowl and smash together with a fork until there are no large pieces of blackberries remaining. Divide between the pudding-filled glasses. Place puddings in the fridge and let sit for four hours, or overnight.
- Garnish with a few blackberries on top before serving.
More Chia?
Chocolate Chia Hemp Heart Bars
Coconut Chia Pudding with Blood Orange Gelee
