This has been my go to breakfast at least 2 days a week this summer. It’s super easy to prepare, can be done in advance so you have a grab and go situation the next morning. Plus it’s delicious!
I’ve found that I’ve had to experiment a lot with the thickness that I personally prefer in a chia pudding and this is my ideal ratio, but I encourage you to do the same. You can add more to get a more set consistency, less and it’s obviously a less dense consistency.
I’ve specified cacao in this recipe as it’s what I tested the recipe with. If you only have cocoa just use that, I often find Dutch pressed is more intense so you might want to add a little less (1/4 tsp less even).
Chia pudding also makes an awesome healthy snack as it’s full of protein so you’ll be satisfied for a while plus it’s super good for you and a source of omega 3’s and fibre too. It’s also naturally gluten free for those of you that need to keep away from good old gluten;)
Serves 2-4 (4 as a snack)
Ingredients
400ml coconut milk
1.5 Tbs cacao
3 Tbs hot water
2 tsps maple syrup
1/3 cup chia seeds
1/2 tsp vanilla extract
Directions
Combine cacao and hot water in a small bowl and stir until cacao is dissolved. Add the coconut milk, maple syrup and vanilla extract and stir vigorously to combine.
Add the chia seeds to this mixture and stir to combine. Allow to sit for 20 minutes and stir again. Pour into your serving containers or refrigerate as is. Leave overnight to thicken and set and then top with berries and coconut yoghurt. Yum.
HH.x
6 comments
Hello, could I please ask which coconut milk you use? thanks.
Hi! I use premium organic full fat coconut milk that I either buy from Aldi or my local organic grocer, Terra Madre. Hope that helps!
great!! thank you.
Just made this and it’s absolutely DELICIOUS! Plus it’s equally wonderful for breakfast or dessert 🙂 I’ve been looking for a better chia seed pudding recipe (i.e., one with real flavor), so thank you! A couple notes for all…first, I made this with reduced fat coconut milk. It came out too loose, so I added another 1/3 cup or so of chia seeds and that did the trick. Second, the directions don’t mention when to add the maple syrup. I incorporated that into the coconut milk and vanilla extract step which worked perfectly. HH…many, many thanks for yet another fantastic recipe!!!
Thanks so much for the feedback and tips! You added the maple syrup at the right moment to, I’ll update the recipe! 🙂
Thank you! Next up are those incredible looking vegetarian enchiladas 😁