Photo: Thomas J. Story; Prop Styling: Joni Noe
Prep Time
5 Mins
Camp Time
25 Mins
Serves 4 (makes 2 cups)

Chia seeds give this no-cook dessert a silky, lightly chewy texture like tapioca pudding. The recipe comes from the outdoor cooking experts behind the blog Dirty Gourmet,

GEAR 2-qt. backpacking saucepan, Nalgene bottle (for measuring), spork, backpacking ladle, small grater (or small cutting board and knife)

How to Make It

Step 1


Combine coconut milk powder and cacao powder in a small resealable plastic bag. In another small bag, combine chia seeds, maple sugar, and salt.

Step 2


In a 2-qt. saucepan or bowl, mix together coconut powder mixture and 1/4 cup water until no lumps remain. Add 1 1/4 cups more water and the chia seed mixture and stir well. Let stand until liquid is absorbed, stirring occasionally, about 20 minutes.

Step 3

Spoon pudding into bowls and top with almonds and marshmallows. Grate chocolate over pudding, or cut it into small pieces.

*Wilderness Family Naturals organic coconut milk powder is perfect for curries ($20/1 lb.; Find unsweetened cacao powder at natural-foods stores and online. Chia seeds, when mixed with liquid, make no-cook pudding (find at natural-foods stores). Coombs Family Farms pure organic maple sugar turns into syrup when you add water ($7.59/6 oz.; natural-foods stores and

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