A simple, delicious, and nutrient rich treat.
If you’re anything like me you’ve probably had days where you wish you had a quick and simple treat to help get you through the day. You don’t want to resort to processed snacks but want something that will be healthy and filling, which is exactly where this chia pudding recipe checks the necessary boxes. Chia seeds are full of protein, healthy fats, and are high in fiber, when blended with the coconut milk to provide calcium, honey as a natural sweetener, and you have a healthy and hearty treat that’s creamy and delicious.
Chia pudding is also incredibly versatile, it can be a healthy breakfast option, a midday snack to boost low blood sugar, or a healthy dessert. This recipe will give you a sweet and inviting chia pudding that can be paired beautifully with fresh fruit, I would recommend your favorite fresh berries or my personal favorite diced pineapple for a delicious piña colada flavor. You can also add additional proteins by adding your favorite chopped nut to the pudding.
How Do I Work With Chia Seeds?
When I was a kid chia seeds only meant one thing to me, I was growing fur on a fake pet, I never would have guessed how important ch-ch-ch-chia was going to become to my mornings. When chia seeds are submerged into liquid they expand and begin to get a gummy texture full of healthy omega-3 fatty acids. The growth of the chia seeds also make them incredibly filling similar to rice allowing you to feel full without overindulging. With this recipe in particular as the chia seeds soak up the coconut milk you’ll just want to give it an occasional stir to keep the seeds from clumping and maintain their creamy texture.
How to Make Ahead and Store?
This recipe is written with the intent of storing. Seal your container with a lid and store it in the refrigerator for up to 4 days. When you’re ready to enjoy, give it a good stir and add whatever fruits or nuts you’d like to add and enjoy. You can also freeze your pudding for up to six months in a sealed container.
Can I Use Coconut Water Instead of Coconut Milk?
No, you won’t want to substitute coconut water because it will eliminate the creamy texture you need for your pudding and will give you watery clumps of chia seeds instead of pudding.
Serving Suggestions
I know I’ve said it before but it bears repeating this chia pudding recipe can be paired with your favorite fruits or berries. My personal favorite is to accentuate the coconut flavors by adding diced pineapple and having a delicious chia seed piña colada. I also recommend adding some walnuts, a little cinnamon, and some crumbled graham crackers to make a deconstructed coconut cream pie.
The beauty of this recipe is you don’t need to add anything at all and it’s delicious, sweet, and healthy all on its own. I like using small mason jars to store each individual serving for a quick and easy to grab snack. With it’s creamy texture and delicious flavor there is no wrong way to enjoy this chia pudding.
Chia Pudding with Coconut Milk
Ingredients Â
- 1/2 cup chia seeds
- 2 cups canned coconut milk
- 1 1/2 tablespoons maple syrup
InstructionsÂ
- Combine ingredients. In a large mixing bowl, whisk together the chia seeds, coconut milk, and maple syrup until well mixed.
- Chill to thicken. Evenly distribute the mixture into four jars or bowls. Cover and refrigerate for at least one hour, or overnight for best results.
- Serve and enjoy. Once thickened, stir the pudding once more, add your favorite toppings like fresh fruit or nuts, and enjoy your delicious creation!
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