Almond Jello Coconut Chia Pudding
This is a healthy nod to a familiar Chinese Almond Jello dessert commonly found in Asian households. Traditionally, it is made with gelatin, milk, almond extract, white cane sugar, and topped with a canned fruit cocktail. My sister makes a dang good Almond Jello from scratch with whole milk and it is DIVINE. I have fond memories of this classic dessert at potlucks and gatherings when I was little - it is a nostalgic dessert for many, so I encourage you to try the original as well as this modern version I created below.
This version was made Paleo and is also Vegan. It is extra creamy because of the coconut milk without sacrificing the nostalgic taste of the original fragrant with almond flavor. Chia seeds give the pudding its body and texture, and is an unparalleled superfood filled with antioxidants. I have enjoyed this recipe with lychees, blueberries, strawberries, and toasted coconut - all without any added sweetener, but feel free to add it to your own if you like things a touch sweeter.
ALMOND JELLO COCONUT CHIA PUDDING RECIPE
Makes 4 servings
INGREDIENTS
1 can full-fat coconut milk
3/4 cup chia seeds
1 Tbsp almond extract
1/4 cup unsweetened almond milk
Sweetener of your choice (optional, but I would recommend honey or maple syrup)
METHOD
Whisk all ingredients together and let it soak overnight, or at least 4 hours. You may need to thin it out with some extra almond milk if you like thinner consistency. To serve, spoon into little cups, and top with almonds, coconut shavings, and fruit to your liking. If you don’t like the coconut taste, replace with any milk of your choice.