Coconut Chia Custard

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.
Coconut Chia Custard
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.
Steps
- 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.
- 2
While milk is heating combine all the other ingredients in a bowl.
- 3
Whisk together until well mixed.
- 4
Once the milk starts to boil, remove from heat and pour into the egg yolks mixture. Quickly mix to combine.
- 5
Add back to sauce pan over medium low. Simmer for about 10 minutes or until the custard starts to thicken.
- 6
You're looking for about this consistency... if this picture helps at all.
- 7
Add chia seeds and mix into custard
- 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.
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