Plant-based chia pudding
Dreaming of chia pudding with beloved “country” charm? You’re closer than you think. If your goal is to serve a plant-based dessert that’s creamy, satisfying, and nutritionally on point – we’ve got the ingredients to make it happen.
🥥 Coconut Milk Powder – smooth and aromatic, easy to blend, with deep coconut flavor and no added fuss
🌻 Sunflower Protein – clean-label & neutral
Together, they create a base that’s perfect for country-style chia puddings with a naturally thick texture and indulgent mouthfeel – without dairy, thickeners, or artificial additives.
#Ideal for:
– Restaurants and cafés expanding their plant-based dessert menus
– Catering companies seeking nutritious, ready-to-serve options
– Producers looking for functional and versatile ingredients that perform
Ingredients:
70 g coconut milk powder
2 teaspoons sunflower protein
300 ml water
3 heaping tablespoons chia seeds
1–2 tablespoons agave or maple syrup
1 heaping tablespoon
shredded coconut
puffed spelt
4 squares of chocolate
blueberries for decoration
Instructions:
Mix the coconut extract and sunflower protein with lukewarm water and blend thoroughly. Pour the prepared coconut drink over the chia seeds.
Add the syrup and shredded coconut, then let it sit for about 15 minutes, stirring occasionally to prevent clumps. After that, place the mixture in the fridge and chill for at least 4 hours, preferably overnight.
During this time, the chia seeds will absorb the liquid and swell. Spoon half of the pudding into glasses, add a layer of puffed spelt, and top with the remaining pudding. Decorate with chopped chocolate, puffed spelt, and blueberries.
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