Chia Coconut Pudding Healthy Recipe

We’ve gotten into the habit of making homemade coconut milk, which is very easy to do with a high-powered blender. Most packaged coconut milk contains additives, so we feel better drinking a homemade version made with just coconut and water. It only lasts for a few days, though, and this pudding recipe is a great way to use it while it’s fresh.
The trick to making chia coconut pudding without clumps is to whisk the seeds into the coconut milk slowly and stir periodically. The pudding starts to thicken after a few hours, but you’ll want to refrigerate it overnight for the best results.The flavor of this pudding is absolutely delicious, but you can play with it to come up with different combinations. A little cinnamon or lemon zest would make wonderful flavors, too.
Chia Coconut Pudding Healthy Recipe
Chia Coconut Pudding Healthy Recipe
  • 2 cups full-fat coconut milk
  • 1 tbs. pure maple syrup
  • 1/2 tsp. vanilla extract
  • 1/4 cup chia seeds
  • 1 cup mixed berries

  1. In a large bowl, whisk together the coconut milk, maple syrup, and vanilla extract. Slowly whisk in the chia seeds. If you pour them in quickly, they’ll clump.
  2. Stir every few minutes for the first ten minutes, then refrigerate the mixture. Let it thicken for at least 3 hours, or as long as a few days.
  3. When ready to serve, divide the chia coconut pudding into 3 bowls or jars, and top with berries.

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