I boarded the Chia Train and there’s no turning back. This is a good base recipe of which to add any and all flavorings. My version of chia pudding is made with rich creamy coconut milk sweetened with maple syrup and vanilla bean. It’s super easy to put together and sets up in the fridge in a couple of hours, so it’s good to make overnight. And yes its totally acceptable as breakfast. Add a tablespoon of raw cacao and cacao nibs for a chocolatey version. Pureé mango and add in in layers for a yummy parfait or top with fresh berries for a summery treat. So may options.
Scroll down for recipe which you can also find on Coyuchi’s blog. The organic table linens shown in this post can be found on Coyuchi’s webshop.
Vanilla Bean Maple Coconut Chia Pudding
Yield 2 cups
This soft creamy chia pudding made with only 5 ingredients and simple to put togehter for when you need a sweet healthy treat!
- 1 cup full fat coconut milk
- 1 cup plant-based milk such as almond or soy
- 2-4 tablespoons maple syrup depending how sweet you like it
- 6 tablespoons chia seeds
- seeds scraped from 1 vanilla bean or 1/4 teaspoon ground vanilla bean
- fresh berries for garnish
- Stir all ingredients together in a jar or bowl.
- Cover and refrigerate overnight or 8 hours until mixture reaches a soft pudding-like consistency.
- Top with fresh berries or other fruits and serve cold. Pudding will keep covered and refrigerated for 3-4 days.
- This recipe makes a soft style pudding, if you prefer a thicker pudding add 2 additional tablespoons of chia seeds to the recipe.
- This is a great base recipe from which to add flavorings such as cacao powder or puréed fresh or frozen fruits such as mango, berries, peaches, cherries etc.
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