Coconut Chia Seed Pudding

IMG_3863 Last summer I posted a recipe for chia seed pudding with figs and blackberries.  I expected to eat nothing but chia seed pudding for breakfast all year-long, because it is so delicious and healthful, but I didn’t.  You can make chia seed pudding with any kind of milk and, although I am generally a staunch champion of whole fat animal dairy, I liked the one made with almond milk the best.  The trouble was that since I don’t use almond milk for anything else,  I never buy it and therefore never ended up making the pudding.

I wanted to figure out a chia seed pudding that used items that I usually keep in my pantry, so I started playing around with canned coconut milk , which is something that I always keep in my cupboard.  I added a bit of plain yogurt and that little touch of sour balanced out the richness of the coconut milk perfectly.   It is so delicious.  You could totally serve this pudding as a dessert, but I have been eating it for breakfast.IMG_3859RICH COCONUT CHIA SEED PUDDING

makes 4 servings

  • 1/2 cup chia seeds
  • 1 can of coconut milk (about 1 and 3/4 cups)
  • whole plain yogurt (about 3/4 cup).  You need 2 and 1/2 cups liquid total.  You could use  nut or soy milk if you do not eat dairy, but add a squeeze of lemon juice for tartness.)
  • maple syrup to taste (I use 1 Tablespoon)
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of cinnamon
  • the zest of half a lemon
  1. Combine the chia seeds coconut milk and yogurt in a container with a lid and place it in the fridge.  It will make a thin pudding in four hours, but I prefer the consistency after 8 hours.  It is a good idea to at least give it a shake after the first few hours.
  2. When the pudding is set, season it with sweetener, extract and spices to suit your taste.
  3. Serve each portion with fresh fruit, dried fruit and toasted nuts.
  4. The pudding keeps for 4 days in the fridge and is great for quick breakfasts.  It does continue to get thicker.

IMG_3857TOPPING  SUGGESTIONS

  • Raspberries, flaked almonds and golden raisins
  • Nectarines, chopped hazelnuts and golden raisins
  • Blueberries, flaked toasted coconut and golden raisins
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About Big Sis Little Dish

This is a blog run by two sisters. Erin is the big sister who lives in New York, and Silvi is the little sister who lives in Vancouver. They both love to cook! They created this blog to share and store recipes for the food they make.

7 comments

  1. Glenda

    Love this idea! Can’t wait to try it. Terry and Marlise love your blog.

  2. This looks SO GOOD. I think I just figured out what I’m taking to work for breakfast. :) Thanks for posting!

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