You know how, in the Hunger Games, they say: May the odds be ever in your favor? Well making this pudding, they were not. (We are just going to gloss over the fact that I, as an almost 33 year old woman watch Hunger Games, k?) But yeah, in the Pudding Blogging Games, I was a big ole loser. It started off super promising. I made this pudding. And holy cow, it was so refreshingly delicious. And, super, super pretty. And then, as I was picking it up to photograph it, I spilled it, ALL of it (imagine about 5 times the glass above) all over my counter. It went in between the counter and the stove, into my drawers, everywhere. And worst of all, I had almost run out of the ingredients to make another batch. (Being unemployed and all I’m on a verrrrry tight budget right now, so once a recipe has been tested a few times, going out and buying all new ones is not an option.)
But I’m a scrappy little food blogger, and I made a few improvisations for the picture, so TA DA! I bring you Basil Coconut Chia Pudding! And I promise you that this is SO easy, the odds will be ever in your favor. (Um, just don’t drop it. I make no promises about dropped pudding.)
So how easy is this? There are 3 steps, 5 ingredients in this, and about 5 minutes of active time. Um, that’s pretty freaking easy. Now, I usually crave super sweet, super indulgent desserts (uh see here, and here) but this is actually refreshing. I almost want to call palate cleansing, but usually that’s just a spoonful or two of something, and I keep eating big bowls of this. But sometimes, I’m (shockingly) not in the mood for something heavy and rich, and this just hits the spot. As you can tell, we had a little bit of a Thai theme going yesterday, and it really works well making these two dishes together. I mean, you’ve already bought the basil right? Might as well use it up, or that’s at least how my frugal mind works.
- 1 can light Coconut Milk (prevents hard clumps of cold coconut cream from forming)
- 1/2 cup Unsweetened Almond Milk
- 1-2 teaspoons Agave Nectar (depending on sweetness preference)
- 1 cup (loosely filled, not packed) Basil leaves
- 1 tablespoons Chia Seeds
- In a blender mix coconut milk, almond milk, agave nectar and basil until totally smooth. Pour into tupperware with chia seeds, and put into fridge to chill for 5 hours, or over night.