top of page

Rose Coconut Chia Pudding

Updated: Mar 24

February, the month painted in hues of red and pink, is a gentle reminder of love, warmth, and, most importantly, the heart. I wanted to surprise my kids with a healthy pink dessert this heart month. After many trials and errors, I finally created this luscious rose coconut chia pudding. My kids were skeptical about the color the first time I made it, but as soon as they took the first bite, their faces lit up with joy. They loved it, and I loved watching them relish this healthy dessert.


Rose Coconut Chia Pudding


This luscious rose coconut chia pudding is silky smooth, naturally sweetened, and infused with the delicate flavors of rose and beetroot. The coconut milk makes it extra creamy, while chia seeds provide fiber, protein, and omega-3s. I have steamed the beetroot for the smooth texture, but it can also be used raw. This recipe makes enough for two servings, making it perfect for a nutritious snack or dessert! 


This pudding is a powerhouse of vitamins, minerals, antioxidants, and fiber. The combination of beetroot, chia seeds, and dates supports cardiovascular health, promotes healthy digestion, and provides a natural sweetness that eliminates the need for added sugar. Adding a subtle sweetness and floral note to make this dessert unique and delectable, as well as vanilla essence and rose water, elevates the flavor profile. The garnishes of edible rose petals and pistachios enhance the presentation and provide a delightful crunch and additional nutrients. This vegan and gluten-free recipe is perfect for various dietary needs, ensuring a healthy and delicious treat for your children.


Ingredients


Rose Coconut Chia Pudding

Chia seeds – 3 tbsp

Coconut milk – 1 cup

Dates – 6-7

Beetroot – 1-2 inch (cooked)

Vanilla essence – 1 tsp

Rose water – 1 tsp

Cardamom – 1

For garnishing

Edible rose petal

Pistachio - crushed

Nuts of your choice- for more texture and flavor (optional)


Directions

  1. Cook the Beetroot: Steam or boil it until soft, then let it cool. This ensures a smooth texture in the pudding.

  2. Blend the Base: In a high-speed blender, blend coconut milk, dates, cooked beetroot, and cardamom until smooth.


    Rose Coconut Chia Pudding

  3. Mix with Chia Seeds: Pour the mixture into a bowl or jar and stir in chia seeds. Mix well to prevent clumping. Add vanilla essence and rose water.



    Rose Coconut Chia Pudding

    Rose Coconut Chia Pudding

  4. Let it Set: Cover and refrigerate for at least 3 hours or overnight until thick and pudding-like. Stir before serving.


    Rose Coconut Chia Pudding

  5. Serve & Garnish: Top with dried rose petals, crushed pistachios, or fresh berries for a beautiful and delicious finish.



    Rose Coconut Chia Pudding

References

6 Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating
Guest
Feb 15
Rated 5 out of 5 stars.

wow, looks yum, great info

Like
Shruti
Shruti
Feb 16
Replying to

Thanks for the kind words!

Like

Kavitha
Feb 15
Rated 5 out of 5 stars.

That looks yummy !! And nutritious too!!!

Like
Shruti
Shruti
Feb 16
Replying to

Appreciate it

Like

Guest
Feb 14
Rated 5 out of 5 stars.

Loved how you have mentioned kids reaction after trying the pudding. Means it does appeal to the tongue as much as it appeals to the bodily needs of various nutrients.

Like
Shruti
Shruti
Feb 16
Replying to

It's always a win when it's healthy and kid-approved. I'm so glad you connected with that detail.

Like
bottom of page