If you’re always rushing in the morning and can’t sit down for a decent breakfast, this coconut chia seed pudding is for you.
You can make a batch of chia seed pudding on Sunday night, and you’ll have 3 single-serve breakfasts ready to go for use throughout the week. It’s cheaper than pre-made chia seed pudding, and you can create variety by switching up what you top it with, such as sliced fruit, nuts, or seeds.
Now, chia seeds may not look like much, but they are incredible little beauty powerhouses. Their benefits aren’t truly unlocked until you soak them. Chia seeds absorb up to 10x their weight in water, forming a very colon-friendly gel that helps pull toxins from the body while aiding elimination.
Chia seeds are also highly anti-inflammatory, thanks to their omega-3 content, which makes them a great addition to your diet if you are seeking clearer skin.
Check out the recipe:
Coconut Chia Seed Pudding
Time: 5 min
1 can full fat coconut milk appx. 13.66 oz
1 Tbsp coconut nectar (liquid coconut sugar)* optional
1/3 cup chia seeds
- Pour coconut milk into medium-sized bowl. Whisk together with a fork until the consistency is uniform (it will initially be part solid, part liquid). If using sweetener, add it now and mix until fully combined.**
- Add chia seeds and continue to whisk for a good 1-2 minutes, until chia is fully immersed and spread out in the liquid. Cover and refrigerate for at least 4 hours to thicken. It will become like tapioca pudding.
- Will last up to 4 days.
*Sweetener is optional. If avoiding sugar, you really don’t need it. The coconut has a nice mild sweetness on it’s own.
**If you want to use a sweetener other than coconut nectar, I would recommend a liquid one, such as maple syrup or monk fruit syrup, so it blends smoothly.
Get the printable recipe here.
Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide (to be released May 2017), will teach you how to eat healthy without going broke.