Mixing things up a bit in the heat of summer! This chia pudding is a lighter alternative to our morning yogurt bowls. I love that it's vegan, super creamy, and loaded with protein and healthy fats to keep you satiated all morning.
I make this pudding on Sunday nights and it's ready to go for the week ahead. It generally makes 4 servings for us, but I also add a lot of toppings like almond butter and seasonal fruit to bulk it up.
Coconut Chia Pudding
Makes 4 (1/2 cup) servings and easily doubles
1 can full fat, organic culinary grade coconut milk
1/3 cup chia seeds
3 Tbs. unsweetened shredded coconut, lightly toasted
1 tsp. pure vanilla extract
small pinch sea salt
Optional addition: 1/2 inch knob fresh ginger, peeled + grated
Whisk all ingredients together. Let sit 5 minutes, then stir again making sure the chia seeds don't clump together. Store covered in the fridge for at least one hour until set. Serve chilled.
Pudding will keep for at least 2-3 days in the fridge. See toping ideas below.
If the pudding becomes too thick, stir in several splashes nut milk or coconut water to thin.
When buying coconut milk, look for organic, full fat, culinary grade coconut milk (usually in the Asian section of grocery stores). Ingredients should only be coconut milk, water, and guar gum. I like Whole Foods, Thrive Market, and So Delicious.
Feel free to swap out part or all of the coconut milk for almond milk or other liquid of choice for a lower fat option.
Chopped nuts + seeds
Toasted coconut flakes
Goji berries or other dried fruit
Honey or maple syrup