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.
200g1 cup sweetcorn kernels (fresh, frozen or canned)
3tablespoonssugar
1teaspoonvanilla extract
To garnish
2tablespoonsshredded coconut
1tablespoonsesame seeds
1teaspoonchia 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.