Coconut Chia Seed Pudding
One thing about fresh coconut milk: It only lasts about 4-5 days in the refrigerator. So once you make it , you will want to get the most out of your fresh batch before you have to freeze what’s left. Since I already have the chia seeds out when I’m making Matt’s oatmeal, I always make some chia seed pudding. This is one of my favorite snacks and it’s easy to make.
- 2 Tablespoons of Chia seeds
- 1/2-2/3 cup of fresh coconut milk
Put the Chia seeds in a small mason jar. Add the coconut milk and stir until they begin to absorb enough of the milk to be suspended. Cover and refrigerate for 1 hour. The Chia seed pudding is good for about 4 days but, I guarantee that it won’t last that long. Enjoy! Makes 2 servings.
Food Tip: This snack is high in protein but also high in fat. Eat it sparingly especially if you are making your own coconut milk.
Time Tip: Freeze the coconut meat in 6oz portions. When it’s time to make your milk just defrost and blend.
Money Tip: Coconuts are not that expensive. They tend to run about $2 but the price drops around Thanksgiving and Christmas.
When I was a little girl growing up in Massachusetts, one of my favorite memories was making coconut beans and rice with my grandma. It was an old family recipe from Jamaica that was made during the holidays. When we were making it, the wonderfully sweet smell of fresh coconut filled the house. I can remember sitting at the kitchen table with a cheese grater grating the coconut meat by hand and placing it on cheese cloth. I can also remember the stern look I got from her when she caught me sneaking a piece to nibble on. It was my dad’s job to “milk” the coconut. The cheese cloth containing the shredded coconut was tied and placed in a pot of boiling water for 20 minutes then squeezed and measured. My dad was the only one tough enough to handle the job. All of this took lots of time but the final dish was like no other. It was a labor of love so we didn’t mind.
Fast forward to the present. Because of the Vitamix, I can make fresh coconut milk in a fraction of the time, no scraped knuckles from the grater, with less mess and nary a burn from scalding water.
- Place coconut meat into the container and secure lid.
- Select Variable 1.
- Turn machine on and quickly increase speed to Variable 10, then High.
- Blend for 30 seconds or until a fine mash is formed using the tamper to press the coconut meat into the blades.
- Turn machine off, remove lid, scrape container with a Vitamix spatula, add 2 cups of the water and replace the lid.
- Select Variable 1.
- Turn machine on and quickly increase speed to Variable 10, then to High.
- Blend for 1 minute then pour contents into a Vitamix filtration bag to extract the milk.
- Return the mash in the filtration bag to the Vitamix container and add the remaining 2 cups of water.
- Repeat steps 6-8.
Food Tip: Save the coconut water
extracted prior to removing the meat from the shell to drink separately. Coconut milk is VERY high in fat calories so watch how much you drink (about 256 calories per 4oz serving). It is an excellent way to boost the calories in a blenderized or pureed diet for people with volume intolerance. Raw coconut milk will only stay fresh in the refrigerator for 4-5 days so freeze any unused milk and/or coconut water in ice-cube trays and store in dated labeled freezer bags. Always test for allergies by giving a small amount (1-2 tsp) over the course of 4-7 days.
Time Tip: Coconuts typically contain 12-14 oz of meat. Freeze any unused meat in a dated and labeled freezer bag for future use.
Money tip: Coconuts are less expensive during the holidays so stock up, process and save.
For more information on picking and processing fresh coconuts, please see my blog post on that topic.
Coconut Chia Seed Pudding
As Matthew grows it gets harder and harder to keep up with his calorie need without adding more formula. To complicate things more, in the last 2 years, his bowel has begun functioning much less efficient. Because of that I tested him for 4 days with coconut oil to make sure he wasn’t allergic to it. Once I saw that he was not allergic to it, I began making his oatmeal with fresh coconut milk I blend myself. Since I had already done research on it, I felt comfortable giving it to him. I will post that recipe and my recipe for coconut seed pudding soon.
Since there is a lot of confusion about the health benefits of it, I thought it would be good to pass on what I have read. I feel strongly in educating myself on anything I eat but much more so for Matthew. So many of us race off after every new “super food” that hits the news without looking into the particulars of it. I tend to look for articles done with research behind them and, because of my medical background, articles written by MDs. I know there are many doctors who are anti whole food healing but not all of them are.
I read this article about coconut milk and I felt it gave a good picture of the pros and cons of it. Take a look and decide for yourself.