Coconut Chia Seed Pudding

Coconut Chia Seed Pudding
Serving Size: Serves 4
Ingredients
  • 1 1/2 cups coconut milk (I used organic canned coconut milk from Native Forest. The can isn’t lined with BPA and it’s a nice thick milk)
  • 4 tablespoons maple syrup or honey (or substitute with a few drops of stevia)
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/3 cup chia seeds
  • 1/2 cup berries

Instructions

Whisk coconut milk, maple syrup, and extracts until smooth. Stir in chia seeds. Divide mixture evenly between 4 glasses. Let sit at room temperature for 2 hours. Serve.

If you’d like to make the pudding ahead of time, cover tightly and chill in the refrigerator. Set pudding out for 15 minutes before serving. Best if eaten within 24 hours.

Chocolate Chia Seed Pudding
Serving Size: Serves 4

Ingredients

  • 1 1/2 cups coconut milk (I used organic canned coconut milk from Native Forest. The can isn’t lined with BPA and it’s a nice thick milk)
  • 4 tablespoons maple syrup or honey (or substitute with a few drops of stevia)
  • 2 tablespoons cocoa powder
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/3 cup chia seeds
  • 1/2 cup berries

Instructions

Whisk coconut milk, maple syrup, cocoa powder and extracts until smooth. Stir in chia seeds. Divide mixture evenly between 4 glasses. Let sit at room temperature for 2 hours. Serve.

If you’d like to make the pudding ahead of time, cover tightly and chill in the refrigerator. Set pudding out for 15 minutes before serving. Best if eaten within 24 hours.

Chocolate-Chia-Seed-Pudding

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s