Chia Coconut Pudding
Chia seeds have been all the rave for a while now. Growing up I loved eating/drinking chia seeds, but I never quite understood why my parents made sure we had them everyday. After breaking our daily fasts during Ramadan, it was the first thing we drank in sweet milk or water. And now thinking back to childhood I understand why.
Aside from the fact that they are delicious, Chia seeds are filled with antioxidants, have good sources of fiber, protein and calcium and are rich in iron. Other than adding them to drinks, turning them into pudding or desserts is also a great way to consume these miracle seeds.
Here's my take on a vegan Chia Seed Pudding that's great for breakfast or as a delicious dessert.
1/2 cup Black Chia Seeds
1 can Unsweetened Coconut Milk
Agave or sweetener of choice (to taste)
Pinch of Salt
1/8 tsp Vanilla
In a bowl whisk your coconut milk until smooth.
Now whisk in the sweetener, salt and vanilla.
Using a spatula, fold in the chia seeds.
Once well combined refrigerate for an hour.
Give it a mix after an hour then place back to cool for another hour and enjoy.
Can be stored in an airtight container in the refrigerator for up to 4 days.
I like serving it with a Blackberry Compote following the recipe below:
1/2 Lemon (juiced/seeded)
3+ tbsp Sugar
Bring it all to a boil and simmer for 5 to 7 minutes on medium heat until thickened and berries are soft. Mash with a fork to get a jam consistency. Pour into a bowl or jar and let it cool completely before covering. Refrigerate for up to 2 weeks. Serve over Chia Pudding, top it on cheesecakes/ice cream or spread over toast.
I love serving the Chia Pudding with mix berries, bananas, the blackberry preserves and a mix granola. Make it a complete meal with a side of almond butter toast and I promise it will become your go to breakfast packed with nutrients and full of flavor!
Make a large batch for the week and store in individual portions for a quick breakfast or dessert on the go!