Chia Che Bap – Vietnamese Coconut and Corn Chia Pudding
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.
Servings: 4
Calories: 369kcal
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: 369kcal | Carbohydrates: 30g | Protein: 6g | Fat: 28g | Saturated Fat: 21g | Sodium: 26mg | Potassium: 394mg | Fiber: 6g | Sugar: 13g | Vitamin A: 132IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 5mg