Thursday, June 6

My Favourite Coconut Chia pudding

I love eating chia pudding for breakfast, but it's definitely decadent enough to call it a "Parfait" and have it for dessert. 
A lot of Chia pudding recipes will call for almond milk as the main ingredient (probably to keep the calorie count down). And while I like almond milk chia pudding too, there is something truly magical that happens when you use full-fat coconut milk. You get this velvety smooth, decadently rich tasting pudding that is the consistency of full-fat yogurt or tapioca. Only it's 100% plant based, and it's absolutely sensational!

Best Ever Chia Pudding 

1 can full fat coconut milk (400ml),  scant 2 cups*
1/4 cup chia seeds
2 Tbsp pure maple syrup
1/8 tsp salt
1/4 tsp cinnamon
a few dashes cardamom powder (approx 1/16 tsp)

* you can also do 1 cup full fat coconut milk + 1 cup almond or soy or whatever type of milk you like best.

Mix all ingredients together in a bowl or large jar, and store in the refrigerator overnight.

In the morning, spoon desired amounts into bowls and top with fresh or dried fruit, granola, nuts, and additional sweetener if desired.

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