While making a bit of an effort to eat a bit more healthfully lately—nothing crazy, just more fruits and veggies and fewer empty carbs—I’ve rediscovered chia seed pudding. Remember that weird tapioca-like thing that was super trendy for a hot second? Before acai bowls, overnight oats, etc…there was chia seed pudding. Truth be told, I’m not a big breakfast person. It’s hard for me to find something that is delicious, healthy, filling, but not heavy. This really checks all the boxes and is so refreshing on a warm summer morning. Here’s how I make it:
Coconut Chia Seed Pudding
1 can full-fat coconut milk
4 tbsps chia seeds (I use Bob’s Red Mill Organic)
Splash of vanilla extract
1 tbsp maple syrup (can use more or less depending on how sweet you like it)
Healthy pinch of salt (or a few good grinds)
Topping ideas: Fruit (I like berries and tropical fruit like pineapple or mango), nuts (I like pecans or walnuts), unsweetened shredded coconut, nut butter, honey or maple syrup
- In a medium-sized food storage container or Tupperware, pour in your can of coconut milk. Whisk (with a whisk or a fork) the coconut cream and coconut water together until coconut milk is mostly smooth and free from lumps.
- Add chia seeds, vanilla, maple syrup, and salt. Add a couple of tablespoons of water. Give everything a good stir.
- Chill chia seed pudding for a couple hours, or overnight.
- When ready to serve, scoop out desired amount (this recipe makes 2-3 breakfasts). I like to mix in a couple of tablespoons of coconut yogurt to loosen the pudding and add some probiotics and flavor. Add your toppings, eat and enjoy!