Coconut Chia Pudding
I absolutely hate oats. It’s kind of a weird way to start a post about Coconut Chia Pudding but I’m weird. The backstory to this revelation you didn’t ask for is that the problem with it, is the texture and me generally not liking breakfast. Yes yes, I recognise that context helps. Yet I found myself searching for a make ahead breakfast that was:
– travel friendly if need be;
– didn’t make me gag at the thought of it; and
– could be eaten throughout the day.
Enter this make ahead Coconut Chia Pudding. Hadi you don’t like oats but like chia seeds? Stranger things have and will continue to happen on this blog my friends. I stumbled across this chia pudding trend while tapping through allrecipes.com for breakfast inspiration and have since made it a few times adapting with my preferences as I go along.
The good thing about chia seeds is that they have no real flavour. The surprising thing about chia seeds if you havent tried them is what happens when they come into contact with liquid. They expand to become gelatinous and are great in smoothies to thicken it up and add additional fiber.
The coconut milk gives this pudding that lighter texture that makes you feel refreshed just digging in. However, other alternative milks can be used as well. It’s also easy to add garnishes or jams to switch it up and create multiple flavours so you don’t get bored.
I’ve paired mine with a Strawberry Lemongrass Coulis as a “good girl you’re eating breakfast” because even adults (or fake ones) like to be rewarded. Garnish this Coconut Chia Pudding with chunks of your favourite fresh fruit and enjoy.
Ingredients
- 1 1/4 cup coconut milk
- 1 1/2 tbsp sugar / honey
- dash of vanilla essence
- 3 tbsp chia seeds
Instructions
Pour coconut milk, sweetener and essence in a bowl.
Mix until well combined or sugar (if chosen) is dissolved.
Add the chia seeds and stir.
Cover over and store in the fridge for minimum of 6 hrs.
Serve with jam, coulis or fresh fruit.
