In the summer, we love desserts that taste great, but don’t require you to turn on the oven or stove. This Coconut Chia Pudding with Grass Jelly is just that—a refreshing, lightly sweet summer dessert that’s simple to make and cools you right down.
About Chia and Grass Jelly
Chia pudding has become so popular in recent years. If you’ve never had it, chia seeds are tiny black or white seeds that, when soaked in liquid, develop a gel-like coating that creates a pudding texture.
Chia seeds are flavorless on their own, making them perfect for absorbing the flavors of whatever they’re mixed with. (We love mixing them with coconut milk.) They’re packed with soluble fiber, omega-3 fatty acids, and protein, which is why chia pudding has become such a go-to healthy breakfast and dessert option.
Grass jelly is a traditional Asian dessert ingredient made from Chinese mesona, a plant in the mint family. Known as xiān cǎo (仙草, “celestial grass”) in Chinese or lèuhng fán chou (涼粉草) in Cantonese, the jelly has a very mild flavor that’s slightly herbal and subtly sweet. Its texture is more notable, as it’s similar to Jell-O. Grass jelly is known for its cooling properties, making it an ideal ingredient for hot summer days.
Together, these ingredients create a refreshing dessert that’s both nutritious and well-suited for warm weather. The creamy chia pudding, made with coconut milk, provides the substance, while the grass jelly adds a unique texture and natural cooling effect, along with the fruit of your choice!
Building This Pudding
There’s really nothing to this coconut chia pudding recipe. All you have to do is plan ahead, because the chia seeds need time to soak.
However, the process is as easy as cracking open a can of coconut milk, mixing it with the pudding ingredients, and then spooning it in a bowl the next day with some cubed grass jelly and fresh fruit.
Feel free to make this recipe your own, adding whatever ingredients you enjoy, from different types of fruit, to different sweeteners or flavorings.
Tip!
I made this a looser pudding with 3 tablespoons of chia seeds, to create a distinctly Asian dessert soup consistency. However, if you’d like a more pudding-like texture, increase the chia seed amount to ¼ cup.
Recipe Instructions
In a medium to large bowl, combine the coconut milk, chia seeds, ground cinnamon, vanilla extract, salt, and maple syrup. Mix well to make sure there are no clumps of chia seeds. Cover the bowl with an overturned plate and refrigerate overnight, or at least 8 hours. Also chill a can of grass jelly in the refrigerator at the same time (unless you’d rather have it at room temperature).
Right before serving, open the can of chilled grass jelly and dump the contents into a shallow bowl. Rinse the jelly until the water runs clear. Then, cut it into small cubes.
Spoon the chia pudding into bowls, and top with the cubed grass jelly and fruit. Add additional maple syrup or honey to taste if needed, and enjoy!
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Recipe
Coconut Chia Pudding with Grass Jelly
Ingredients
- 13.5 ounces unsweetened full-fat coconut milk (1 can)
- 3 tablespoons chia seeds
- ⅛ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons maple syrup (or honey, to taste)
- 19 ounces grass jelly (AKA herbal gelatin jelly; 1 can)
- 1 cup fresh fruit (such as diced kiwi, cubed mango, and/or berries)
Instructions
- In a medium to large bowl, combine the coconut milk, chia seeds, ground cinnamon, vanilla extract, salt, and maple syrup. Mix well to make sure there are no clumps of chia seeds. Cover the bowl with an overturned plate and refrigerate overnight, or at least 8 hours. Also chill a can of grass jelly in the refrigerator at the same time (unless you’d rather have it at room temperature).
- Right before serving, open the can of chilled grass jelly and dump the contents into a shallow bowl. Rinse the jelly until the water runs clear. Then, cut it into small cubes.
- Spoon the chia pudding into bowls, and top with the cubed grass jelly and fruit. Add additional maple syrup or honey to taste if needed, and enjoy!
