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.
RICH 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
- 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.
- When the pudding is set, season it with sweetener, extract and spices to suit your taste.
- Serve each portion with fresh fruit, dried fruit and toasted nuts.
- The pudding keeps for 4 days in the fridge and is great for quick breakfasts. It does continue to get thicker.
- Raspberries, flaked almonds and golden raisins
- Nectarines, chopped hazelnuts and golden raisins
- Blueberries, flaked toasted coconut and golden raisins