Che Bap (Vietnamese Corn Pudding)

Che bap is a traditional Vietnamese coconut and corn dessert. In this version instead of tapioca I've used nutritious chia seeds. It's creamy, rich and full of flavor. Enjoy as a dessert or breakfast.

Chè bắp

You'll love this creamy corn and coconut pudding, Che bap. 

Chè bắp is not only easy to make, but it tastes divine. The corn works beautifully with the sweet coconut and the chia makes it lovely and thick.

It's perfect served with Sinh to Bo - Vietnamese Avocado Shake.

Chia Che Bap

This is my take on the traditional Vietnamese dessert, chè bắp. But instead of tapioca, I've gone for chia seeds (Vietnam collectively gasps).

There are a few reasons for this: chia is healthy, I have some in my cupboard, and if I went to school in the 70s and had school dinners I would probably loathe tapioca, as well as gruel and rice pudding.

But I didn't have school dinners.

And I didn't go to school in the 70s.

I just didn't have any tapioca at home and couldn't be arsed to go to the shop.

Such is life.

I made the chia pudding part of this recipe twice. The first time I accidentally used poppy seeds. You don't want to do that.

I am obsessed with decanting everything into jars, but I am not obsessed with labelling them. Lesson learned; sharpie pen bought.

This dessert is the unusual, but very tasty, marriage of sweetcorn, coconut milk and chia. A very simple, vegan, gluten-free dessert that is moreish and has a satisfying sweet pop of the corn kernels. This would also make a great breakfast if you omit the sugar.

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If you make this Che bap recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes.

📖 Recipe

Chia Che Bap – Vietnamese Coconut and Corn Chia Pudding

Kate Hackworthy | Veggie Desserts

Che bap is a traditional Vietnamese coconut and corn dessert, but in my recipe, instead of tapioca, I've used nutritious chia seeds. It's creamy, rich and full of flavor. 

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Soaking time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Dessert

Cuisine Vietnamese

Servings 4

Calories 369 kcal

Ingredients

 

• ¼ cup chia seeds
• 400 ml 13.5oz coconut milk
• 200 g 1 cup sweetcorn kernels (fresh, frozen or canned)
• 3 tablespoons sugar
• 1 teaspoon vanilla extract

To garnish

• 2 tablespoons shredded coconut
• 1 tablespoon sesame seeds
• 1 teaspoon chia seeds

Instructions

 

• Soak the chia seeds in the coconut milk for at least four hours or overnight. It will turn thick and gelatinous.
• Pour the thick chia seed coconut milk into a pan, along with all remaining ingredients, and heat over a very low heat until hot, stirring occasionally.
• For the garnish, place the shredded coconut and sesame seeds in a dry frying pan over a medium heat and stir until golden.
• Serve warm or cold, topped with the toasted coconut and sesame seeds as well as the extra chia seeds.

Nutrition

Calories: 369kcalCarbohydrates: 30gProtein: 6gFat: 28gSaturated Fat: 21gSodium: 26mgPotassium: 394mgFiber: 6gSugar: 13gVitamin A: 132IUVitamin C: 4mgCalcium: 111mgIron: 5mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.