By Sari Huhtala
Nothing lifts the spirits like homemade chocolate pudding when you’ve faced three days of torrential rain fall and you’re living in the forest in autumn. And with this crazy easy, wholesomely healthy recipe, you’ll wish every day was a rainy day.
If you can open a can and stir a spoon, you can make this pudding. If you’re a mom navigating a healthy path for your family, you’ll love its simplicity. If you’re trying to lose weight, this is a guiltless pleasure that will boost your efforts. Heart disease a concern? Eat this pudding. It’s main ingredient? Pure coconut milk.
The more I delved into the health benefits of coconut milk, the more I wanted to make this pudding a daily food fare.
Coconut milk, high in medium chain saturated fatty acids that is abundant in mother’s milk, in particular lauric acid, is a good source of healthy high-density lipoprotein – good cholesterol. It’s anti-inflammatory and protects the heart. Good cholesterol absorbs low-density lipoprotein, the ‘bad’ cholesterol, diverting it to the liver where it is flushed out of the body, according to the Centre for Disease Control.
The lauric acid in coconut oil helps fight viruses, bacteria and fungi. One study on children in the Philippines found consumption of coconut milk, when combined with antibiotics, was more effective in fighting pneumonia than antibiotics alone.
Coconut milk is also rich in iron, as well as electrolytes potassium, magnesium and phosphorus. It’s also high in antioxidant vitamin C and E, helping the body fight free radicals that contribute to body break down.
Lactose intolerant? Stomach issues? Switch to coconut milk. Zinc, found in coconut milk, helps renew the cells lining the intestines.
Easy peasy chocolate pudding
1 can of pure coconut milk
Approximately 4 tablespoons of cocoa powder or raw cacao for an added health boost
Approximately 5 tablespoons of chia seed
Maple syrup or honey to sweeten as desired
Stir all ingredients together in a bowl. Let sit in fridge until thickened (approximately 1 hour). Spoon out into bowls and devour. Top with shredded coconut or grated dark chocolate, and fruit, if desired. Stores for about three to four days refrigerated.
Sari Huhtala is the publisher and editor of Alive and Fit Magazine. She has over 25 years experience in journalism, over 15 years as a certified personal trainer and fitness specialist, as well as over 20 years as a wellness advocate.