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Coconut Chia Custard
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A picture of Coconut Chia Custard.

Coconut Chia Custard

Jon Valdez
Jon Valdez @cook_4394621
Germany

I needed something to do with the extra egg yolks I accumulate from my morning egg whites. Chia is one of the coolest foods! The little seed can soak up up to 9 times its weight in liquid and makes a versatile gel. If you haven't tried them chem them out. This one of many chia custard recipes I've whipped up. Top with almonds for a great filling snack. Note: you can use any "milk" for this recipe. I used half whole milk and 1/2 rice milk. Feel free to experiment with substitutes.

I needed something to do with the extra egg yolks I accumulate from my morning egg whites. Chia is one of the coolest foods! The little seed can soak up up to 9 times its weight in liquid and makes a versatile gel. If you haven't tried them chem them out. This one of many chia custard recipes I've whipped up. Top with almonds for a great filling snack. Note: you can use any "milk" for this recipe. I used half whole milk and 1/2 rice milk. Feel free to experiment with substitutes.

Read more

Coconut Chia Custard

Jon Valdez
Jon Valdez @cook_4394621
Germany

I needed something to do with the extra egg yolks I accumulate from my morning egg whites. Chia is one of the coolest foods! The little seed can soak up up to 9 times its weight in liquid and makes a versatile gel. If you haven't tried them chem them out. This one of many chia custard recipes I've whipped up. Top with almonds for a great filling snack. Note: you can use any "milk" for this recipe. I used half whole milk and 1/2 rice milk. Feel free to experiment with substitutes.

I needed something to do with the extra egg yolks I accumulate from my morning egg whites. Chia is one of the coolest foods! The little seed can soak up up to 9 times its weight in liquid and makes a versatile gel. If you haven't tried them chem them out. This one of many chia custard recipes I've whipped up. Top with almonds for a great filling snack. Note: you can use any "milk" for this recipe. I used half whole milk and 1/2 rice milk. Feel free to experiment with substitutes.

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Ingredients

15 mins
4 servings
  • 2 cupsmilk
  • 1/2 inchginger, sliced thin
  • 3egg yolks
  • 30 gramscoconut sugar
  • 20 gramsstevia
  • 1 tbspcoconut flour
  • 2 tspvanilla extract
  • 1 tbspcoconut extract
  • 1/4 cupfinely flaked coconut
  • 6 tbspChia seeds
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Steps

15 mins
  1. 1

    Heat milk over medium high heat with slices of ginger. Bring to a boil. Watch the milk closely as it takes about 1 second for the milk to boil over and make a mess.

    A picture of step 1 of Coconut Chia Custard.
  2. 2

    While milk is heating combine all the other ingredients in a bowl.

    A picture of step 2 of Coconut Chia Custard.
  3. 3

    Whisk together until well mixed.

    A picture of step 3 of Coconut Chia Custard.
  4. 4

    Once the milk starts to boil, remove from heat and pour into the egg yolks mixture. Quickly mix to combine.

    A picture of step 4 of Coconut Chia Custard.
  5. 5

    Add back to sauce pan over medium low. Simmer for about 10 minutes or until the custard starts to thicken.

    A picture of step 5 of Coconut Chia Custard.
  6. 6

    You're looking for about this consistency... if this picture helps at all.

    A picture of step 6 of Coconut Chia Custard.
  7. 7

    Add chia seeds and mix into custard

    A picture of step 7 of Coconut Chia Custard.
  8. 8

    Allow to stand for about 10 minutes. Stir, and then leave for another ten minutes. Refrigerate until cold. This will hold in the fridge for about 4 days. Water may fall out of solution, if you let it sit. A quick stir will recombinant it all.

    A picture of step 8 of Coconut Chia Custard.
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Jon Valdez
Jon Valdez @cook_4394621
on June 05, 2016 04:19
Germany
Everything in food is science. The only subjective part is when you eat it.-Alton Brown
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Comments (3)

Felice
Felice @morinoko
June 06, 2016 02:45
Nice recipe! I haven't tried anything with chia yet but it's super popular here right now too (but very expensive :( unfortunately). By the way, I think you forgot the chia seeds in the ingredients!
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