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5 mg/ jarEasy

Jar-by-Jar Coconut Chia Pudding

Baked Elf Chef
House Kitchen
Adapted from Chia Seed Pudding Recipe (Just 5 Ingredients) (Kitchn — recipe by Rachel Perlmutter, food editor Patty Catalano) — rewritten with the infusion and dose worked in.
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Ingredients · 4 jars · 20 mg total

1 can (about 14 oz) full-fat unsweetened coconut milk⅓ cup unsweetened coconut water or plain water1 tablespoon maple syrup or honey½ teaspoon vanilla extract or vanilla bean paste (optional)⅛ teaspoon kosher salt⅓ cup chia seeds2 tablespoons infused coconut oil, melted — carrying 20 mg THC totalToppings, added at serving: fresh berries, granola, chopped nuts, toasted coconut flakes, a drizzle of maple syrup
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Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Jar-by-Jar Coconut Chia PuddingILLUSTRATION

Steps

  1. Dose math first: 2 tablespoons of 10 mg/tablespoon infused coconut oil = 20 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.