I know I posted chia pudding earlier this year, but my recipe has advanced leaps and bounds since then. With only a couple of small changes.
#1 Use canned coconut milk. It is so much richer and more flavorful.
#2 Mix in some carton coconut milk or your texture will be too thick.
Also… refrigerate overnight for a better flavor blend.
When we travel, we love to eat our way through where ever we are. Particularly dinners. I usually balance it out with a healthy breakfast. If I ever see chia pudding or a good homemade granola that’s what I gravitate to. I like light breakfasts anyway, no sense in killing ourselves with food on vacation and feeling icky either.
Chia seeds are the perfect breakfast. They can be added to cereal, smoothies or as a pudding. They are protein rich with 5.6g per ounce. And have fiber. Something that people following a low carb diet tend to lack.
So, this recipe is richer than the previous one so you’ll need less in the morning. It usually gives us 4-5 servings. I found that it is fantastic with raspberries and especially diced mango in season.
xo-Megan
| Prep Time | 2 minutes |
| Passive Time | 20 minutes |
| Servings |
Servings
|
- 1 can Coconut Milk
- 6 tablespoons Coconut Milk carton
- 1/3 cup chia seeds
- 1/2 teaspoon almond extract
- 1 tablespoon Maple Syrup
- pinch sea salt or kosher salt
- berries for topping
Ingredients
|
- Mix all ingredients well and refrigerate in an airtight container at least 20 minutes or better yet overnight. Refrigerate up to 7 days.