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Vibrant Vegan Food in Portland

Red Curry Coconut Chia Pudding

by 33 Comments

 

 

Red Curry Coconut Chia Pudding – a savory sweet switch of the classic chia pudding recipe – warming spicy flavor with cool coconut cream.

 

red curry coconut chia pudding and cashew cream layered in a glass, red curry paste jar in background

Red Curry Coconut Chia Pudding

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.

open jar of red curry paste with spoon

Low Carb Options

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.

red curry coconut chia pudding and cashew cream layered in a glass, red curry paste jar in background

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.

red curry coconut chia pudding and cashew cream, topped with cashews, served in a mug

 

red curry coconut chia pudding and cashew cream layered in a glass, red curry paste jar in background

 

More Chia Pudding Recipes

Pumpkin Spice Latte Chia Pudding

Juicy Peach Mint Chia Pudding

Protein Rich Pineapple Chia Pudding

Chocolate Mint Chia Pudding

 

Low Carb Red Curry Coconut Chia Pudding @spabettie #vegan #glutenfree #lowcarb #savory #breakfast

Red Curry Coconut Chia Pudding

YIELD: 2 servings

dairy, egg, soy, oil, sugar, and gluten free, vegan

INGREDIENTS:

1 cup canned coconut milk
3 teaspoons red curry paste
1 tablespoon sugar free maple syrup
1/4 cup chia seeds
1/2 cup cashew cream, or dairy free vanilla yogurt
1/4 cup raw cashew pieces

INSTRUCTIONS:

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.

spoonful of red curry coconut chia pudding and cashew cream

Mmm hmm. Not missing anything.

 

 

 

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about Kristina:

spabettieKristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing how flavorful and vibrant vegan food is! She loves dachshunds, karaoke, drums, and travel.

 

 

 

 

 

 

printable Red Curry Coconut Chia Pudding recipe:

Yield: 2 servings

Red Curry Coconut Chia Pudding

Red Curry Coconut Chia Pudding
Red Curry Coconut Chia Pudding – a savory sweet switch of the classic chia pudding recipe – warming spicy flavor with cool coconut cream.

Ingredients

Instructions

  1. The night before (or at least one hour before), whisk together coconut milk, red curry paste, maple syrup, and chia seeds.
  2. Cover and refrigerate to set.
  3. To serve, layer chia pudding with cashew cream (or yogurt) and cashews.
  4. Serve immediately, or store covered in refrigerator for 2-3 days.

Notes

dairy, egg, soy, oil, sugar, and gluten free, vegan


Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving:Calories: 437 Total Fat: 13g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 82mg Carbohydrates: 2g Fiber: 18g Sugar: 1g Protein: 19g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
© Kristina Sloggett
Cuisine: American / Category: Breakfast

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

 

 

 

 

 

 

 

Comments

  1. Don says

    September 6, 2018 at 1:51 pm

    Question for you. Are you using canned coconut milk (as you’d use, say, in a curry recipe), or coconut milk from a carton, like you’d use in a latte? (Pretty different animals.) Thanks.

    Reply

    • Kristina Sloggett says

      September 6, 2018 at 1:56 pm

      oh, yes they sure are different, Don! sorry about that – I linked to the product, but did not specify it IS indeed the canned. (the one I linked to is a light coconut milk, so I must have used that one when creating / writing the recipe, rather than a full fat, which would definitely work as well.)

      I have updated the ingredient listing to also include “canned.” thank you!

      Reply

  8. Madison Haycock says

    January 19, 2018 at 4:36 pm

    This looks so interesting! I never would have thought to combine these flavors, but I’m so excited to make it!

    Reply

  14. Sarah says

    January 18, 2018 at 1:42 pm

    This just blew my mind and I’m still trying to wrap my head around it! One of those “strange but good” sounding combos that I have to try! Not sure I can wait I need to see if I have any plain dairy free yogurt I think we picked up some flavor ones as we don’t have them too often but I might since it was on my list.

    Reply

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