Chia Seed Pudding
User Reviews
5.0
12 reviews
Excellent
Chia Seed Pudding
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A versatile pudding that's makes a delicious breakfast or nutritious midday treat! It's creamy, rich, perfectly sweet and the topping options are endless.
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Ingredients
- 2/3 cup unsweetened almond milk
- 1/3 cup canned coconut milk,* well stirred
- 3.5 Tbsp chia seeds
- 2 - 3 tsp real maple syrup
- 1/4 tsp coconut extract**
- 1 pinch salt
Topping Ideas***
- Fresh chopped fruit (berries, mangoes, peaches, bananas, etc)
- shredded coconut
- yogurt
- granola
- Chopped nuts or runny nut butter
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Instructions
- In a medium bowl whisk together almond milk, coconut milk, chia seeds, maple syrup, coconut extract and salt.
- Let rest 5 to 10 minutes then whisk again to break up any clumps of seeds.
- Cover and refrigerate overnight for at least 6 hours.
- Add toppings or optionally serve with pureed fruit.**** Serve cold.
Notes
- *I find in colder months coconut milk tends to solidify more easily and is lumpy. If so just heat the portion using in a small microwave safe bowl for about 20 seconds until smooth.
- **Coconut extract is highly recommend for the best flavor but if you don't have it you can also use 1/2 tsp vanilla extract.
- ***Topping ideas are optional and therefor not included in nutrition estimate.
- ****FRUIT LAYER: If are interested in doing a layer of fruit in the jar you can puree about 1 1/4 cups chopped fresh fruit in a small food processor with a little maple syrup to taste. Spoon into the jar then freeze for about 1 hour if you'd like it more firm, or just spoon over the top of the pudding.
- CHOCOLATE VARIATION: When preparing use 2.5 Tbsp maple syrup instead, add 2 Tbsp Dutch cocoa powder and 1 tsp vanilla in place of coconut extract.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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