Coconut Chia Pudding
I have a few different breakfast favorites that are constantly on rotate. Or as I like to call them: my go-tos. As I mentioned in the past, I love alternating between sweet an savory options. Some days I crave a slice of bread, cottage cheese and cucumber or poached eggs on avocado toast, other days I wake up wanting porridge topped with fruit or a bowl filled with creamy coconut chia pudding. The latter has been the case all week. Ever since I had a mouth-watering chia pudding at a breakfast meeting 2 weeks ago, I have been on a mission to add it back onto my list of go-to breakfasts at home and make it more often.
|Coconut Chia Pudding|
|Prep Time||15 mins|
|Total time||4-8 hrs|
One of the many great attributes of chia pudding is the fact that it can (actually: should) be prepared the night before. How amazing is it, to get out of bed and have breakfast 100% ready waiting in the fridge? Aside from making for a perfect healthy to-go option for mornings in a hurry, chia pudding can also be made in bulk for a couple of days worth or morning fuel or a big bowl for brunch with friends. I made a big batch of coconut chia pudding on Saturday night to bring to a brunch invitation on Sunday morning along with a bowl of berries. The leftovers ended up in a mason jar for a super easy post-workout breakfast on Monday. The best part? That sweet and creamy coconut flavor without the use of any dairy or added sugar.
Coconut Chia Pudding
- 100 gr chia seeds
- 450 ml coconut rice milk (not the heavy coconut cream)
- 125 gr coconut yoghurt
- 2-3 tbsp coconut shavings
- fresh berries, cacao nibs, chopped nuts or homemade granola
- In a bowl, combine the chia seeds with coconut-rice milk. I personally like to start with a 1:4 ratio of chia to liquid (100 gr chia/ 400 ml water or milk) and then have an additional 50ml on hand to stir in depending on the consistency of the pudding.
- Let the chia soak for 10-15 minutes, stirring occasionally to make sure no clumps form.
- Once the chia has thickened a bit, add the coconut yogurt and stir well. If you have a sweet tooth, now would be the time to stir in 1-2 tsp of coconut sugar – however, I prefer mine without any sweetener.
- Leave the coconut chia pudding covered in the fridge for at least 4-8 hours (best overnight) for the chia seeds to soak completely.
- In the morning, top with coconut shavings, fresh berries or any other topping of your choice.
- Serve in a big bowl for brunch or portion in ball jars for a healthy breakfast on-the-go.
*This recipe serves 4 smaller portions (ie. as a dessert or side dish for brunch) or 2 large breakfast portions if the coconut chia pudding is the only thing you are having.