MAKES 3 CUPS I started making this recipe when I developed a sensitivity to almonds and pretty much all chia puddings around were made with almond milk. Very quickly it became my favorite breakfast or mid-morning snack. I actually even prefer it with coconut milk because it is richer than almond milk (since it has some more fat in it) and creates a super creamy chia pudding that is way more satiating. Once you have created the base, you can add different toppings. I usually alternate between strawberries, raspberries or blueberries. I even like it without any toppings.
You only need 3 simple ingredients to make this recipe! It’s the perfect breakfast or snack to bring on the go in a mason jar or tupperware. Tips for making this recipe perfectly
Whisk the chia pudding together well for a few minutes before placing it in the fridge to avoid getting any clumps. For the perfect texture, place in the fridge overnight to set so the chia seeds really have time to expand. (But it will still taste good if you let it sit for just an hour, though!) When assembling a cup of chia pudding, I prefer to store it simple and, when I am ready to eat, I add a layer of chopped fresh fruit to avoid the fruit getting sour. It tastes pretty good as well with flaked coconut or nuts on top for a bit of crunch! Make this recipe directly in small jars to have your coconut chia puddings ready for an on the go snack. If you want to change things up a bit, make this recipe a chocolate coconut chia pudding by adding 2 tbsp of cocoa powder to the coconut milk before adding the Chia Seeds. You can make this coconut chia pudding recipe with full-fat coconut milk when looking for a richer & creamier chia pudding (my favorite!) But if you prefer to opt for a lighter version, just use light coconut milk instead. · 1/4 cup chia seeds · 2 tbsp shredded unsweetened coconut · 1 & 1/4 cup full fat or light coconut milk · 1 tsp vanilla extract
Optional: · 2 tbsp maple syrup if you like things really sweet. I honestly don’t see the need to add this. INSTRUCTIONS Blend the coconut milk with a hand blender or just put on a vitamix; most times the fat separates in the can and gets hard. Blend it until you get a smooth liquid. Mix all the ingredients together in a bowl. Let sit on the counter for 10 minutes, giving it a stir every 2-3 minutes. (A lot of times I forget this step and it still works well. The chia gets a bit lumpier but still tastes good.)
Cover and place in the fridge to firm up for 1-2 hours. Better overnight so the chia gets more of a “gel like” state, which is not only great for hydration but also to get things moving along (if you know what I mean!) NOTES
Top it off with some strawberries or other organic berries of choice and coconut chips or nuts.
Store this chia pudding in the fridge for up to a week in an airtight container
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