Coconut chia pudding...sounds like a dessert, right? It can be! However, this recipe is great for breakfast. This is a make-ahead recipe that saves you cooking time in the kitchen, fills you up on fiber and helps you get rid of that bloating. And the good thing about this is - it's dairy-free! Great for people with dairy allergy or lactose intolerance.
But first what are chia seeds? Chia seeds are believed to be among the healthiest foods out there. They are loaded with nutrients, antioxidants and fiber. Please read THIS for more information.
You can sprinkle chia seeds on your cereal, on your smoothie and yogurt. You can use these seeds in just about anything. These seeds don't have much flavor but they are a little crunchy. When mixed into liquid, the seeds soak the liquid up and become softer and glutinous in texture.
Ingredients
1 1/2 cups canned coconut milk (here's my favorite brand)
2 1/2 cups unsweeted coconut milk(any brand of coconut milk beverage)
1/2 cup chia seeds
1/2 cup rolled oats
1/4 cup raw honey
1/2 tsp. cinnamon
Instructions
Note: I used canned coconut milk in this recipe because it gives it the rich, tropical with subtle sweetness and makes it silky and creamy!
- Cook the 1 1/2 cups of canned coconut milk for about 4 minutes. Remove from the heat, then add the cinnamon and raw honey while it's still hot. Let it cool down
- Once cooled down completely, using a medium mason jar or bowl, stir together with the 2 1/2 cups of unsweetened coconut milk beverage, chia seeds and rolled oats
- Chill in the fridge overnight or until chia seeds have puffed and expanded
- Stir before serving
- Layer with yogurt or garnish with granola, fruits and toasted coconut
Posted in Breakfast, Daily Meal