So apparently today is national chia day, so I thought it would only be fitting to post a chia themed recipe. Chia puddings are such a quick and easy breakfast to prep for yourself the night before that require very minimal fuss and are great to tuck into if you need something on the go. You can also get really creative and add whatever toppings and flavours that you’d like. For this one, I’ve kept things really nice and simple and just stuck with two classics; coconut and vanilla.
If you know anything about me, then it’s probably how obsessed I am with coconut! Coconut oil, coconut smoothies, coconut porridge, coconut curry, coconut chips.. literally anything coconut is right up my street. It’s got that subtle hint of sweetness, but yet isn’t too obviously sweet and is juts the perfect compliment to so many flavours. I’ve used desiccated coconut in this particular recipe and it adds a really nice crunchy texture.
You could then top this off with some almond butter, fresh fruit or maybe even pair it with a smoothie. One of my favourite things to do, is make a fresh berry compote and layer this on top of the pudding- it’s especially delicious when the compote is still warm!
Coconut and vanilla chia seed pudding
- 5 tbsp Rainforest Foods chia seeds
- 1 cup cashew milk
- 1 heaped tsp cashew butter
- 2 tbsp desiccated coconut
- 1 tsp maple syrup/honey/agave
- Dash of vanilla extract
- Combine all of the ingredients in a bowl or jar and mix well. Pop the pudding into the fridge for a couple of hours or over night to thicken.
- Serve with toppings of choice.
- Serving Size: serves 2