Description
Coconut Chia Pudding is a quick and easy, delicious AND nutritious breakfast or lunch, that is perfect for make ahead or meal prep!
Ingredients
Scale
Chia Seed Pudding
- 1 cup light coconut milk, 250ml. Or full fat coconut milk* or almond milk
- 5 tbsp chia seeds
- 1/2 tsp vanilla extract
Toppings
- 1 banana, sliced
- 2 tbsp peanut butter, I use chunky
- 2 tbsp salted peanuts
- 2 tbsp maple syrup, or honey, optional
Instructions
- Mix the pudding: Mix coconut milk, vanilla extract and chia seeds together in a bowl (remember chia seeds expand 10 times their size). You can add maple syrup or honey to this if you want a sweeter pudding, although I prefer to top with the sweets instead. Rest a few minutes, and then stir again.
- Let it rest in the refrigerator for at least 20 minutes, until the chia seeds plump up. The pudding will be a cross between gelatinous and creamy, although less creamy if you used almond milk. If it is too thick, add more coconut milk and eat immediately, if it is too thin add a little more chia seeds (start with 1/2-1 tbsp) and wait additional 20 minutes.
- Serve with toppings. Stir the pudding before layering with toppings. I like to layer the chia pudding in a glass, adding one layer of toppings in the middle.
- How to store: Chia pudding (without toppings) keep in the fridge for 5 days. With toppings, a day, because the banana will get mushy.
Notes
* If using full fat coconut milk, I would reduce the amount of chia seeds to 4 tbsp instead of 5. This will be a much more creamier and heavy pudding, but delicious nonetheless.
- Prep Time: 5 minutes
- Chilling: 20 minutes
- Cook Time: 0 hours
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/2
- Calories: 399
- Sodium: 94
- Fat: 23.4
- Saturated Fat: 8.2
- Unsaturated Fat: 0
- Carbohydrates: 42.3
- Fiber: 11.6
- Protein: 9.5
- Cholesterol: 0