Creamy Coconut Chia pudding is my new obsession. Maybe I’m in love with it so much because I adore tapioca pudding so much. This is very similar, except way healthier. Before we delve into how to make it (get ready for how easy this one is), let’s talk about chia seeds. Did you know that they are higher in antioxidants than blueberries? They are also rich in vitamins and minerals such as Omega-3 fatty acids, Calcium and Phosphorus. Chia also contains essential fatty acids alpha-linolenic and linoleic acid, mucin, strontium, Vitamins A, B, E, and D, and minerals including sulphur, iron, iodine, magnesium, manganese, niacin, thiamine, and protien. (Source: WebMD and DrAxe.com) Translation: they are incredibly good for you!
Ready to make your first batch? Ready set go!
Measure 2 cups of coconut milk, 1/2 cup chia seeds, 1/4 cup maple syrup, and stir well. If you don’t have coconut milk, you could also try it with almond, soy, or regular milk (I’d stick with at least 2%).
Refrigerate for a minimum of 4 hours. Top with coconut chips and dark chocolate shavings. So far I have enjoyed this pudding once for breakfast and once for “gouter” (snack) time. I think kids would love it (toddlers not so much because of the slightly funny texture). You can top your creamy coconut chia pudding with virtually anything you like, if coconut chips are not your thing: bananas, fresh strawberries, blueberries, pineapple, raspberries… go to town! And the great thing about this recipe is that it is very difficult to screw up. If you think your mixture is too thick, just add some milk. Just wait until the 4 hours are up until you decide to alter the consistency because chia seeds will expand in the milk and gain more than 10x their original weight.
With a lot of sweet treats on this blog recently, tomorrow I’m mixing things up a bit and will show you how easy it is to make a savory leek and mushroom quiche.
Bon appetit et à bientot, xx Julie