breakfast and brunch

Basic chia pudding with coconut milk


1/2 cup chia seeds

1.5 cups canned or carton coconut milk (for full fat milk add a 1/3 cup or more water to cut thru the richness, for thin mylk you can add a little vanilla coconut yogurt, I personally prefer thin coconut milk and yogurt version since full fat milk is very rich, though healthy)

2/3 tsp vanilla extract and 1/4 tsp each cinnamon and/or cardamom, or a dash of lime juice plus lime zest or a dash oj and orange zest( if using full fat coconut milk the citrus helps cut through the richness)

Maple syrup to taste, 1-2tsp, not needed if sweetened coconut milk and sweetened yogurt is used, unless you want it extra sweet

Recipe directions:

Mix well in a mason jar, seal, shake and place in fridge. I find I need to thin out full fat coconut milk with a bit of water to get it the consistency I enjoy. Soak 30min or overnight, if overnight you can add a dash more mylk as it may thicken a lot more. Top with berries or fruit and toasted coconut

Toppings: Toasted coconut or regular shredded coconut, fruit, nuts, nutbutter

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