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Tweak a Recipe

Starting from Jar-by-Jar Coconut Chia Pudding by Baked Elf Chef. Change the dose, the ingredients or the steps — your twist publishes as its own recipe, linked back to the original, and lands in your recipe box.

Tweak the dose

The original is 5 mg per jar (20 mg across 4). Pick a dose per jar: the batch total and every dose figure in the recipe below follow it. The serving count stays at 4 unless you change it below.

Custommg

5 mg/ jarsame as the original · 20 mg in the batch

✓ Corrected 1 dose figure that didn't match the original's own numbers: 20 mg across 4 is 5 mg per jar.

A twist on Jar-by-Jar Coconut Chia Pudding by Baked Elf Chef. Its "Adapted from" credit carries over.

Title

ServingsTotal THC (mg)Infusion

DifficultyCategory

Steps

Ingredients:
- 1 can (about 14 oz) full-fat unsweetened coconut milk
- ⅓ cup unsweetened coconut water or plain water
- 1 tablespoon maple syrup or honey
- ½ teaspoon vanilla extract or vanilla bean paste (optional)
- ⅛ teaspoon kosher salt
- ⅓ cup chia seeds
- 2 tablespoons infused coconut oil, melted — carrying 20 mg THC total
- Toppings, added at serving: fresh berries, granola, chopped nuts, toasted coconut flakes, a drizzle of maple syrup

Steps:
1. Dose math first: 2 tablespoons of 10 mg/tablespoon infused coconut oil = 5 mg across four jars, 5 mg each. Adjust the infused-to-plain ratio if your oil is stronger, keeping the total fat at 2 tablespoons. Batch ceiling: 40 mg.
2. Line up four matching lidded jars and get your scale out.
3. Tip the coconut milk into a medium bowl and whisk until completely smooth. If it's separated or grainy from the fridge, warm it in 30-second microwave bursts, whisking between each, until it's uniform and barely warm to the touch.
4. Whisk the melted infused coconut oil into the warm coconut milk until no droplets float on the surface — a solid 30 seconds of whisking. Doing this while the milk is warm keeps the infused fat in suspension instead of setting into specks.
5. Whisk in the coconut water, maple syrup, vanilla and salt, then the chia seeds, making sure no seeds are stuck in a clump at the bottom of the bowl.
6. Cover and refrigerate about 2 hours, until it starts to thicken. Whisk again to break up any clumps — this second whisk also redistributes the fat, so don't skip it. Cover and chill a further 6 hours or overnight, until fully set.
7. Give the set pudding one final stir, weigh the bowl, and divide the total by four. Spoon each jar to the same weight.
8. Lid and refrigerate; it keeps up to 5 days. Add toppings the moment you serve, not before.
9. Label every jar as you close it: "Infused coconut chia pudding — 5 mg THC per jar, 20 mg per 4-jar batch. Made [date]. One jar, then give it time." Store on a dedicated shelf, away from anything undosed.

ILLUSTRATION

Your twist wears the original's illustration until a photo of your own bake is approved.

Dose math, live

20 mg ÷ 4=5 mg/ jar

Gentle and social. Nice.

Before you publish

✓ Dose chip — 5 mg per jar

✓ A step telling people to label the finished food with its dose

Educational, not medical — no health claims.

21+ audience. Start low, go slow.