Savory red curry chia pudding is a variation of the classic chia pudding recipe - warming spicy flavor with cool coconut cream.
recipe originally published January 17, 2018
Savory 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.
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.
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.
More Chia Pudding Recipes
- Pumpkin Spice Latte Chia Pudding
- Juicy Peach Mint Chia Pudding
- Protein Rich Pineapple Chia Pudding
- Chocolate Mint Chia Pudding
Mmm hmm. Not missing anything.
Did you make this savory chia pudding?
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Savory Red Curry Chia Pudding
A savory sweet switch of the classic chia pudding recipe – warming spicy flavor with cool coconut cream.
Ingredients
- 1 cup canned coconut milk
- 3 teaspoons red curry paste
- 1 teaspoon sugar free maple syrup
- ¼ cup chia seeds
- ½ cup cashew cream, or dairy free vanilla yogurt
- ¼ 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.
Notes
dairy, egg, soy, oil, sugar, and gluten free, vegan
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 396Total Fat: 18gUnsaturated Fat: 6gSodium: 298mgCarbohydrates: 32gFiber: 5gSugar: 2gProtein: 10g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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.
Amanda says
This is interesting. It sounds crazy, but we all know that crazy is good! I'll give it a go.
Kristina Sloggett says
in a good way, yes! enjoy!
K.C. says
Now, this is intriguing! I am curious enough to try this!
Kristina Sloggett says
I hope you do! enjoy 🙂
Leslie says
i'm speechless! Curry paste in a pudding? Wow, this sounds exciting!
Kristina Sloggett says
hee - it really is! 🙂
Jereann Zann says
Such a unique chia pudding! I love curry flavor so this is right up my alley.
Kristina Sloggett says
I love red curry too... and REALLY enjoyed this! 🙂
Kelly says
What an interesting idea. I love the taste of curry so pretty sure I'm going to love this too!
Sarah says
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.
Kaila (The Wanderlust Celiac) says
I love pineapple too. I love how easy this is to make, and it's a blend of flavors, I would have never considered, but sounds delicious. 🙂
Nicole Dawson says
I'm intrigued! Would never have considered using curry in chia pudding.
Kristina Sloggett says
it turned out well - I have been enjoying it! 🙂
Kortney says
I've never seen a savoury chia pudding before. What a fun way to change it up!
Kristina Sloggett says
yep - so tasty! 🙂
Laura @ Sprint 2 the Table says
You just won #strangebutgood for life. How have I never thought of this?! Pinned to try!
Kristina Sloggett says
WOO HOOOOOOOOO - *Kermit Flail*