I’ve decided to turn my home into an all-inclusive resort. I’m cranking up the thermostat (warm island vibes!) and doing a few small things to pamper myself, starting with breakfast. This creamy Coconut Chia Pudding is the treat-your-self way to begin your day.
How to Make Coconut Chia Pudding
Chia Seeds. These little wonder specks are filled with fiber (5 grams in just one tablespoon) and have the curious quality of swelling when combined with liquid, making them ideal for creating puddings like this one.
Coconut Milk. I used light coconut milk and found it to be plenty rich. Full-fat coconut milk would be very decadent and closer to a dessert. This recipe uses one full can, so you won’t have any strange leftovers.
Honey or Maple Syrup. While this pudding may taste rich and decadent, using a natural sweetener like maple syrup or honey keeps it wholesome enough for breakfast. If you need this pudding to be vegan, use maple syrup instead of honey.
Vanilla Extract. Vanilla and coconut are a perfect match. It complements the sweet flavors and brings the warm weather/island vibes that we all need.
– Salt. I promise that this pudding does not taste salty. The salt is the key to making sure the pudding tastes flavorful, not flat. Don’t skip it.
1. Mix the Pudding Ingredients. Refrigerate overnight.
1. Stir Again in the Morning. Add toppings, serve, and ENJOY!