Essential Chia Pudding

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. 

Essential Chia Pudding

Makes 4 (1/2 cup) servings and easily doubles

1 can organic culinary grade light coconut milk
OR 1.5 cups unsweetened non-dairy milk of choice
1/3 cup chia seeds
1 tsp. pure vanilla extract
small pinch sea salt

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. 

Note: If the pudding becomes too thick, stir in several splashes nut milk or coconut water to thin. I find the texture is very personal, and it’s easy to add more liquid once set.

Topping ideas: 
Fresh fruit
Chopped nuts + seeds
Toasted coconut flakes
Cacao nibs
Hemp seeds
Lemon zest
Goji berries or other dried fruit
Honey or maple syrup