Just try to keep those winter blues intact while making one of these stunning, glowy chia pudding bowls! We whipped up these stunners with bloggess Sarah of The Delicious Life one morning recently and found these bowls almost too pretty to eat. Top this rich and sweet vanilla coconut chia pudding with any of your favorite fruits and nuts. We’re partial to the combination of mango and mint, but all these monochromatic bowls are packed with high vitamin content and beauty to spare.
Chia pudding is becoming more and more popular and we’re totally into it. High in omega -3 and quality fiber – and as fun to eat as dessert – this superfood staple is becoming one of our go-to breakfast options. We’re just waiting to see it on our fave hotels’ room service menus! Chia pudding will fill you up, keep you hydrated, regular, and provide your system with deep nourishment. Try it at home with your favorite toppings…
Chia pudding keeps in the refrigerator for about three days, so even if you’re only one person, it’s great to make four servings – one to eat now, and three to eat for the next few breakfasts and/or snacks.
Coconut-Vanilla Chia Pudding
makes 4 servings
For the chia pudding:
1/2 cup chia seeds
2 cups coconut milk
1/2 tsp vanilla
1/4 tsp salt
2 Tbsp maple syrup, more or less to taste
Suggested chia pudding toppings:
any and all fresh fruit!
nuts or a spoonful of nut butter
tiny scoops of frozen acai or pitaya
honey or maple syrup drizzle
Combine chia seeds, coconut milk, vanilla, salt, and 2 tablespoons maple syrup in a bowl. You may not need any maple syrup because there is subtle natural sweetness in coconut milk, the vanilla scent tricks your brain into thinking it’s sweet, and you can add “sweet” fruits, and even honey or maple syrup, as toppings.
Cover the pudding and refrigerate to let “gel” for at least 30 minutes, or overnight.
When ready to eat, stir and taste. Sweeten with additional maple syrup if necessary. If the pudding is too thick, stir in additional coconut milk or water. Divide the pudding among serving bowls and add toppings!
What kind of coconut milk? From a can or carton?
How long can the pudding keep and what storage do you recommend?