Carrot Chia Pudding with Indian Spices
Not guilt here with this creamy carrot chia pudding. It’s quick to make and tastes delicious with Indian spices like cinnamon, cardamom, and a little ginger.
Servings Prep Time
6 people 10 minutes
Passive Time
1 hour
Servings Prep Time
6 people 10 minutes
Passive Time
1 hour
Carrot Pudding
Carrot Chia Pudding with Indian Spices
Not guilt here with this creamy carrot chia pudding. It’s quick to make and tastes delicious with Indian spices like cinnamon, cardamom, and a little ginger.
Servings Prep Time
6 people 10 minutes
Passive Time
1 hour
Servings Prep Time
6 people 10 minutes
Passive Time
1 hour
Carrot Pudding
Ingredients
  • 5-6 carrots peeled and shredded, I shred mine in the food processor
  • 1 1/2 cups homemade almond milk split, or unsweetened MALK or Three Trees Brand almond milk
  • 1 cup Trader Joe’s light canned coconut milk split
  • OR 3/4 tsp coconut extract mixed with 1 cup non-dairy milk
  • 1/2 cup chia seeds (light is best for color but any will do)
  • 1/4 cup maple syrup (to reduce the sugar add 1/8 tbl maple syrup plus 1/3 tsp. liquid stevia)
  • 1 tsp vanilla extract non-alcoholic preferred
  • 1/3 tsp ground cardamom (this is a pretty strong spice to use sparingly taste and add more if needed)
  • 1/4 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
Instructions
  1. Place the shredded carrots and 1/2 cup almond plus 1/2 cup coconut milk in a saucepan over medium heat. Add the spices and cook until the carrots are tender, about 20 minutes. Set aside to cool for a few minutes.
  2. When the carrots are slightly cooled, add them and the cooking liquid to a blender and blend until smooth, adding some of the almond milk to thin if it gets too thick.
  3. Add the remainder of the milks and the sweetener and blend slower to combine.
  4. Pour into a large bowl and add the chia seeds, mixing well.
  5. Put the bowl into the refrigerator to cool, stiring after about 15 minutes to make sure the chia seeds stay suspended. Continue to cool until set.
  6. Serve in individual bowls and top with blueberries, cinnamon, chopped walnuts, pumpkin seeds or mini chocolate chips.

This recipe was printed from plantbasedcooking.com