Feed that obsession for everything “overnight” (oats, anyone?) with this dairy-free breakfast pudding. In this delish version, basil seeds plump up in coconut milk creating a thick, custard-like treat. Top with a guava-honey drizzle and fruit, nuts or granola.
10m
PREP TIME
209
CALORIES
4
INGREDIENTS
Servings: 5 (1/2-cup)
Ingredients
- 2 cups Thai Kitchen Unsweetened Coconut Milk
- 1/4 cup basil seeds
- 3 tablespoons guava nectar
- 1 tablespoon honey
INSTRUCTIONS
- 1 Mix coconut milk and basil seeds in medium bowl. Cover. Refrigerate overnight.
- 2 Stir guava nectar and honey in small bowl with a wire whisk until well mixed and honey is completely dissolved.
- 3 Divide coconut basil seed pudding mixture evenly among 5 serving bowls. Drizzle each portion with guava mixture and add desired toppings, such as fresh or dried fruit, nuts or granola.
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4
Test Kitchen Tips:
• Basil seeds are black, tear-shaped seeds that, like chia seeds, have a gelatinous outer layer when wet. Also called Sabja seeds, they are the seed of the sweet basil plant native to India. Basil seeds absorb and take on accompanying flavors and provide texture and body without adding oils or fats, making them a great addition to smoothies, sauces, and dips. They can be purchased from specialty and natural food stores as well from many online retailers
• Basil seeds will re-hydrate in as little as 20 minutes. To enjoy the same day instead of prepping for an overnight dish, allow seeds to soak in coconut milk at least 20 minutes in the refrigerator before serving.
