Low Carb Red Curry Coconut Chia Pudding – a savory sweet switch of the classic chia pudding recipe – warming spicy flavor with cool coconut cream.
Look at those little red spicy flecks of flavor.
Despite the wordy title, this six ingredient recipe is so simple, and is exactly how I imagined when I first considered it.
I have been enjoying this savory sweet alternative to regular chia pudding for some time now – usually with the addition of banana or my favorite – pineapple.
This is so SO very good with pineapple.
Pineapple, coconut milk, and red curry paste is my holy trinity.
No pineapple in this pudding today, though.
I just landed an ongoing project that revolves around low carb / keto, which is obviously showing up in glimpses here on the blog. Low carb is obviously a completely different way of eating from most of my recipes I share.
When I have labeled something low carb in the past, it is a purely natural occurrence – an ‘oh, this happens to also be low carb!’ kind of thing. Like when a food is accidentally vegan.
Some days I mostly feel like this gives me more opportunity to eat that extra piece of baguette.
Balance. It is all about balance.
But this Low Carb Red Curry Coconut Chia Pudding?
Definitely one of those treats so tasty, you do not feel like it is anything free. Super flavorful, rich and filling – this is a great breakfast, snack, or dessert.
Low Carb Red Curry Coconut Chia Pudding
YIELD: two to three servings
dairy, egg, soy, oil, sugar, and gluten free, vegan
The night before (or at least one hour before), whisk together coconut milk, red curry paste, maple syrup, and chia seeds. Cover and refrigerate to set.
To serve, layer chia pudding with cashew cream (or yogurt) and cashews.
Serve immediately, or store covered in refrigerator for 2-3 days.
Mmm hmm. Not missing anything.
find more chia puddings here: Chia Pudding Recipes
printable Low Carb Red Curry Coconut Chia Pudding recipe:
- 1 cup canned coconut milk
- 3 teaspoons red curry paste
- 1 tablespoon sugar free maple syrup
- ¼ cup chia seeds
- ½ cup cashew cream, or dairy free vanilla yogurt
- ¼ cup raw cashew pieces
- The night before (or at least one hour before), whisk together coconut milk, red curry paste, maple syrup, and chia seeds. Cover and refrigerate to set.
- To serve, layer chia pudding with cashew cream (or yogurt) and cashews.
- Serve immediately, or store covered in refrigerator for 2-3 days.