I love Nature’s Charm.
When I first became dairy intolerant, I became so frustrated over trying to recreate recipes I used to eat that called for items like sweetened condensed milk or evaporated milk. As much as I searched, I could not find any viable dairy free substitutions. And then magically, one day (about 2 or 3 months ago…) while walking through the health food section of a grocery store, I stumbled across Nature’s Charm products.
If you’ve read my Vegan Copycat Bailey’s Irish Cream post, you’ve seen I used Nature’s Charm Sweetened Condensed Coconut Milk there. Since then, I’ve been trying out their products in a number of different recipes, and this is one of them.
3 Ingredient Coconut Chia Seed Pudding is easy to make, fast as f*ck, and makes for a perfect dessert or breakfast. Chia seeds bloom when they hit contact with liquid, creating a thick, pudding-like consistency that also happens to be healthy AF–something about fiber and omega 3’s, I don’t know. Anyway, using Nature’s Charm Evaporated Coconut Milk as the liquid infuses a sweet, creamy, tropical flavor to the chia pudding. And shredded coconut (I used unsweetened, but you could use that sweetened sugary crap in the baking aisle) adds great texture inside AND toasted on top.
This recipe is as simple as mixing the chia seeds, coconut milk, and half of the shredded coconut…
Covering your mixture and letting it sit overnight (or for at least 4 hours) in the refrigerator…
Toasting your remaining coconut on the stove for 4 to 5 minutes…
And putting it all together!
I really like the addition of the toasted coconut on top, it provides the perfect textural contrast to the creaminess of the chia pudding. Put this recipe in the books for the next time you want a healthy dessert, breakfast, or afternoon pick-me-up, and don’t forget to check out Nature’s Charm if you haven’t already and try their products! Not sponsored, I just really like them! I’m coco-NUTS for Nature’s Charm. That is all.
- 1 can Nature's Charm evaporated coconut milk
- ½ cup chia seeds
- ½ cup shredded coconut, divided
- Combine evaporated coconut milk, chia seeds, and ¼ cup of shredded coconut in a glass bowl.
- Stir until combined.
- Cover bowl and refrigerate overnight (or for at least 4 hours).
- In a small nonstick skillet over low heat, spread the remaining coconut into one layer and toast carefully until golden brown, stirring frequently (about 4-5 minutes).
- Once pudding has chilled, divide into bowls and top with toasted coconut. Dig in!