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This chia seed pudding, made with coconut milk and rose petal jam, is too cooling and pleasant, like a balm for the nervous system, liver, and digestive tract!
I personally love a half serving of this pudding as part of breakfast, or even as a second breakfast before lunch. It can also serve as a healthy snack any time of the day.
Today, my husband asked for a full serving as his breakfast. “It’s so cooling,” he said.
Jump to RecipeThe proof is in the pudding!
When properly prepared, chia seeds are cooling, soothing, demulcent, and loaded with fiber to support healthy elimination and soothe Vata and Pitta doshas.
Chia seeds are a good source of antioxidants, omega 3 fatty acids, essential fatty acids, protein and calcium.
Each tablespoon of chia seeds contains 2 grams of protein, 5 grams of fat, and 11 grams of fiber.
Always be sure to soak your seeds sufficiently so as to hydrate them well. Chia seeds absorb 12 times their weight in water, and turn into a gelatinous substance. Soaking, and controlling your portion size protects your gastrointestinal tract from drying out.
In this recipe, I am recommending half of the typical ratio of chia seeds to to liquid.
Rose petal jam
Rose petal jam, or spread, is an Ayurvedic product made from organic, edible rose petals and cane sugar that has a cooling effect on mind, body and the emotions.
If you don’t have rose petal jam, but you still want to make this recipe, I recommend substituting with real maple syrup.
Real maple syrup is loaded with beneficial minerals, including manganese, zinc, calcium, potassium, iron and magnesium.
Coconut milk
In this recipe I am recommending at least 1/2 cup of coconut milk or more, based on the amount of fat you desire.
I highly recommend this organic unsweetened coconut milk from Thai Kitchen, as it has a very smooth consistency and pleasant coconut flavor. (No blocks of waxy coconut like others.)
Coconut milk is a healthy fat that is like a balm for the nervous system and liver, insulating the nerves from hyperactivity and overstimulation.
Coconut is also very cooling, and easy to overdo. I find a little goes a long way. For me the 1/2 cup portion of coconut milk is perfect, and then this recipe makes four servings, so that’s 2 tablespoons of coconut milk per serving.
Note that you will need 2 cups of liquid in total, so start with coconut, then add water or plant-based milk as desired.
Strawberry variation
I love this pudding with strawberries. The rose and the strawberries play together beautifully in an almost festive arrangement.
Starting with frozen strawberries, heat on the stove on medium heat with a little water until soft and breaking down.
Add as many spoons as you like to your pudding, and enjoy!
Recipe for Rose Coconut Chia Seed Pudding
Equipment
- large mason jar
Ingredients
- 1/2-1 cups unsweetened coconut milk
- 1-1 1/2 cups water or plant-based milk
- 1/4 cup chia seeds
- 2 tablespoons rose petal jam
- 1/2 teaspoons cinnamon
- pinch salt
Instructions
- You want a total of 2 cups of liquid. Use the amount of coconut milk you prefer, then add the necessary amount of water or plant-milk.
- Combine ingredients in a large mason jar, and let stand for 3 hours or overnight in the fridge. For optimal digestion, I recommend cooling to room temperature before consuming.