Coconut Vanilla Chia Pudding

Chia Pudding 2Do not be fooled by the little chia seed. Just because it is tiny, does not mean it isn’t a power-packed nutritional source. Chia seeds are full of fiber, protein, omega-3 fatty acids, calcium, manganese, magnesium, and phosphorous…to name a few. Chia seeds produce mucilage when soaked, so they turn a bit “slippery” kind of like an egg white. I love to use white chia meal as an egg replacer when baking. I have used whole chia seeds as an egg replacer in darker baked goods – I don’t like dark flecks in light baked goods, so I don’t usually bake with whole chia seeds. Chia seeds have no taste, so you can flavor the soaking liquid with whatever you want. I love this pudding for breakfast! I like to add in fruit, nuts, seeds…it keeps me going strong all morning. The coconut milk and vanilla give a nice, subtle vanilla flavor, while the touch of spices add a warm undertone. This pudding is also a great snack or dessert! Make sure to stir this pudding until it is fully set so that the chia seeds fully absorb the liquid and “plump” properly. Enjoy!

Chia Pudding 32 cups coconut milk

1/2 cup chia seeds

2 teaspoons vanilla (or 1 vanilla bean scraped)

1 tablespoon maple syrup

pinch of cardamom

pinch of cinnamon

Toppings: fruit of choice, nuts, seeds, coconut, granola…whatever you fancy!

Place all ingredients in a medium-sized glass bowl. Stir well. Put in refrigerator. Stir pudding every 1-2 hours. Pudding is fully set at about 6 hours. This will keep in the refrigerator for 5 days. (If it lasts that long!) Enjoy!

Chia Pudding 4

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