Love ‘em or hate ‘em – chia seeds are one of those divisive foods. One thing we can all agree on is that there is nothing worse than when they spill all over your kitchen and you have to live with finding teeny tiny seeds for weeks (you’ve been warned). This recipe might just be worth a little extra clean up. It’s a creamy, coconut chia pudding that’s super satisfying and easy to make ahead for breakfast or snacks on-the-go. I made a big batch this Sunday and have been loving it, especially paired with fresh or frozen fruit like strawberries.
Prep Time: 5 minutes
Chill Time: at least 1 hour
Makes: ~5 servings
1 13 oz can unsweetened coconut milk
2 Tbsp water
1/2 cup chia seeds (I used Bob’s Red Mill)
2 tsp maple syrup
1/4 cup coconut flakes + optional 2 tsp for topping
1/2 tsp cinnamon
1 tsp vanilla extract
In a medium bowl, stir together coconut milk, water and chia seeds until well-mixed and most clumps of chia seeds are separated. Stir in maple syrup, cinnamon, vanilla and coconut flakes. Store in fridge for at least 1 hour and up to a week. I love to make it the night before to have ready for easy morning breakfasts. Top with fruit like blueberries, strawberries, pomegranate seeds and coconut flakes.