In Wilderness Cookin'

wrangell st elias backpacking

Enjoy this lightweight and compact gluten-free, dairy-free, and vegan dessert! It works best in a colder environment (like camping on a glacier in Alaska), where the ambient air temperature is low enough for it to set! Be sure to whip it up before you start cooking dinner, so it has time to set. Once you’re done with dinner, your dessert will be ready and waiting for you!

Chef Extraordinaire: Anya

Serves: 3-4 people (makes 1 cup)

Ingredients:

  • 1 packet of dehydrated coconut milk
  • 3 tbs of chia seeds
  • ⅓ cup shredded coconut
  • 1 heaping tablespoon of sugar

Toppings: (pick a few)

  • sunflower seeds
  • craisins or cherries
  • finely diced apricots or mangos
  • chocolate chips
  • sliced almonds
  • maple syrup

Cooking Equipment Needed: 1 pot or 1 Ziploc bag

Directions:

Start the process early so the pudding has time to set. (Pro tip: make it in a Ziploc at lunch or right when you get to camp to ensure the best texture). Mix coconut milk and sugar into 1 cup of water until well blended and not clumpy (you can either use a pot or mix it right in the Ziploc bag). Add the chia seeds and coconut and let set. Let everyone add their own favorite toppings and slurp up!

*Great in cold weather because it can harden into almost ice cream!

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