• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Veggie Desserts

  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
    • Virtual Book Launch – Veggie Desserts and Cakes Cookbook
    • Veggie Desserts Cookbook Cover Reveal
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Subscribe
    • Disclosure /PR /Sample Policy
    • Privacy Policy
    • Cookie Policy
  • Giveaways & Travel
    • Travel
    • Giveaways and Reviews Archive

Home » Misc » Chia Che Bap – Vietnamese Coconut and Corn Chia Pudding

Chia Che Bap – Vietnamese Coconut and Corn Chia Pudding

Published: Apr 6, 2014 · Modified: Jun 21, 2019 by Kate Hackworthy · 8 Comments

  • Pin
  • Tweet
  • Share

Che bap is a traditional Vietnamese coconut and corn dessert, but in my recipe, instead of tapioca, I’ve used nutritious chia seeds.Chia Che Bap - Vietnamese Coconut and Corn Pudding

This is my take on the traditional Vietnamese dessert, chè bắp. But instead of tapioca, I’ve gone for chia seeds (Vietnam collectively gasps).

There are a few reasons for this: chia is healthy, I have some in my cupboard, and if I went to school in the 70s and had school dinners I would probably loathe tapioca, as well as gruel and rice pudding. But I didn’t have school dinners. And I didn’t go to school in the 70s. I just didn’t have any tapioca at home and couldn’t be arsed to go to the shop. Such is life.

I made the chia pudding part of this recipe twice. The first time I accidentally used poppy seeds. You don’t want to do that. I am obsessed with decanting everything into jars, but I am not obsessed with labeling them. Lesson learned; sharpie pen bought.

Corn facts

Speaking of lessons, how about some corn facts? You’ll thank me one day when these come in handy at a pub quiz.
1. Corn is grown everywhere except Antarctica (thanks Abel and Cole for that one via Twitter)
2. Bourbon Whiskey is made from corn. Get your cocktails on.
3. Corn can grow more than 20ft tall.
4. You can make microwave popcorn in a normal paper bag. Good news as those store-bought microwave bags sound rather scary. Whatever the truth, it’s cheaper to diy and you can choose your toppings – presumably you won’t be glugging palm oil over it like the supermarket micro popcorn makers think you want (high fives an orangutan).

Ahem, did someone at the back whisper “chia is a nutrient-powerhouse superfood packed with omega 3, protein, fibre and calcium”? No? Must have been the wind. Feet under your desks, no talking and turn to chapter seven of your texts.

This dessert is the unusual, but very tasty, marriage of sweetcorn, coconut milk and chia. A very simple, vegan, gluten-free dessert that is moreish and has a satisfying sweet pop of the corn kernels. This would also make a great breakfast if you omit the sugar.Chia Che Bap - Vietnamese Coconut and Corn Pudding

Vietnamese Chia Che Bap Recipe

If you make this recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes.

Chia Che Bap – Vietnamese Coconut and Corn Chia Pudding
 
Print
Serves: 4
Ingredients
  • ¼ cup chia seeds
  • 400ml (13.5oz) coconut milk
  • 200g (1 cup) sweetcorn kernels (fresh, frozen or canned)
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
To garnish
  • 2 tablespoons shredded coconut
  • 1 tablespoon sesame seeds
  • 1 teaspoon chia seeds
Instructions
  1. Soak the chia seeds in the coconut milk for at least four hours or overnight. It will turn thick and gelatinous.
  2. Pour the thick chia seed coconut milk into a pan, along with all remaining ingredients, and heat over a very low heat until hot, stirring occasionally.
  3. For the garnish, place the shredded coconut and sesame seeds in a dry frying pan over a medium heat and stir until golden.
  4. Serve warm or cold, topped with the toasted coconut and sesame seeds as well as the extra chia seeds.
3.5.3208

Chia Che Bap - Vietnamese Coconut and Corn Pudding

Looking for more coconut and corn recipes? Try my Sweetcorn and coconut mini cakes with corn cob jelly!

 

  • Pin
  • Tweet
  • Share
Previous Post: « Swede (Rutabaga) Nutmeg Cake with Brown Butter Frosting and Salted Hazelnuts
Next Post: Nettle and Lemon Cake with Lemon Icing and Blackberries »

Reader Interactions

Comments

  1. LeanonLife

    April 14, 2014 at 12:04 pm

    Thanks for sharing.
    I’ve never made chia seed pudding, but it might be high time I start.

    Reply
    • Kate Hackworthy

      April 14, 2014 at 8:04 pm

      I had only made it a few times before. So easy and healthy!

      Reply
  2. Aunt Bee

    April 09, 2014 at 7:30 am

    Sounds delicious! <3

    Reply
    • Kate Hackworthy

      April 09, 2014 at 10:24 am

      Thanks Aunt Bee. It was!

      Reply
  3. Kristin @ Dizzy Busy and Hungry!

    April 08, 2014 at 1:20 am

    This looks so interesting and delicious! I think my husband and I would love it!

    Reply
    • Kate Hackworthy

      April 08, 2014 at 10:01 am

      Thanks Kristin, I hope you and your husband get a chance to try it!

      Reply
  4. Choclette

    April 07, 2014 at 3:00 pm

    Reminds me of horrible school puddings too. Brilliant idea using chai seeds instead.

    Reply
    • Kate Hackworthy

      April 07, 2014 at 8:19 pm

      Thanks Choclette. I really like chia pudding, even though it isn’t too dissimilar to tapioca!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter
  • YouTube
Kate Hackworthy of VeggieDesserts.co.uk - UK Food Blog with vegan and vegetarian recipes

Kate Hackworthy - Journalist, author and award-winning food blogger. Canadian based in the UK.

Find a recipe!

Press for Kate Hackworthy Veggie Desserts - UK food blogger

Footer

Awards for Kate Hackworthy of Veggie Desserts, UK Food Blog

Recent Posts

  • Vegan Pumpkin Cake with Ginger Frosting (1-bowl, easy)
  • Garlic and Smoked Paprika Whole Roasted Cauliflower
  • Win a Nordic Ware Classic Fluted Loaf Pan worth £38
  • Win a Spherificator (Edible Pearl Maker) £89
affiliate link policy Veggiedesserts

Copyright © 2019 Kate Hackworthy · Veggie Desserts · UK Food Blogger

×
  • Recipes
  • Home
  • Subscribe
  • Contact
  • About Me
  • Cookbook

Modern Mobile Menu Social icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube