Coconut Chia Pudding
Super simple to prepare, full of flavor and nutrients.
Based originally in Central America, chia seeds come from the Salvia hispanica plant, a relative to the mint family. Nearly as tiny as a poppy seed, chia though is PACKED full of nutrients. Most commonly known as those adorable green sprouts children spread over teracotta pets, chia seed itself is worthwhile staple to keep in the pantry.
Chia pudding is very easy to prep and put aside for breakfast the next morning, or quick grab and go fuel. Though you can make the pudding with any kind of milk or beverage, I prefer the creamy thickness of coconut milk. It’s makes a deliciously easy vegan dessert option.
The saturated fat from the coconut, along with MCT (medium chain triglyercides found in coconut and human breast milk) combined with the polyunsaturated Omega 3’s found in chia, this makes a potent and nutrient packed snack.
You will need:
- Chia seeds
- 1 (16 oz) can of coconut milk
- Stevia, erythritol, agave or sweetener of choice
- Vanilla extract
- 4-6 medium sized jars or small plastic containers with tight fitting lids
Lay out your containers and measure out 4 tablespoons of chia seeds and 1/2 cup of coconut milk into each jar or container. Sweeten to taste, but usually 3 drops of liquid stevia, or a teaspoon of agave or erythritol per serving. There are numerous ways to flavor your chia pudding, but a dash of vanilla just adds to the creaminess.
Chia makes a gel at a 1-to-4 part liquid ratio. Once the seeds begin to soak, they will absorb 4X their size in liquid. Stir vigorously or place lids tightly and give a good shake. You can stir or shake it up a little bit more later before eventually leaving them in the fridge to solidify and cool. Ready in less than an hour.