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Coconut Chia Pudding

This insanely easy breakfast pudding is made the night before, so all you have to do in the morning is scoop it into a bowl and garnish.
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: Breakfast, Snack
Keyword: vegan
Servings: 4 servings
Author: Dana Raidt
Cost: $6

Equipment

  • Small bowl

Ingredients

Basic Coconut Chia Pudding

  • 1 cup coconut milk use the full-fat kind from a can
  • ¼ cup chia seeds I like Kunachia brand because it includes extra probiotics
  • 1 tablespoon protein powder of your choice optional
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon

Pumpkin Pie Chia Pudding

  • 1 cup coconut milk
  • ¼ cup chia seeds
  • 1 tablespoon pumpkin puree
  • 1 tablespoon maple syrup
  • ½ teaspoon pumpkin pie spice
  • pinch of salt

Cashew Butter & Jelly Chia Pudding

  • 1 cup coconut milk
  • ¼ cup chia seeds
  • 1 tablespoon cashew butter or your favorite nut butter
  • 1 tablespoon strawberry jelly
  • 1 teaspoon honey

Mocha Chia Pudding

Pumpkin Caramel Chia Pudding

  • 4 tablespoon chia seeds
  • 1 cup unsweetened almond milk warm
  • 2 red apples peeled core removed, cut into slices
  • 1 teaspoon coconut sugar
  • 3 tablespoon water
  • 2 tablespoon coconut oil melted
  • 4 dates pitted soaked
  • 2 tablespoon pumpkin puree canned
  • ½ cup full fat coconut milk warm
  • 1 teaspoon pumpkin spice
  • ½ cup chopped pecans lightly toasted
  • ¼ teaspoon salt
  • 2 tablespoon almond butter

Coconut Spirulina Chia Pudding

  • 5 tablespoon chia seeds
  • 1 cup almond milk
  • ½ cup coconut milk
  • 2 teaspoon organic raw honey if vegan, replace with agave or maple syrup
  • 1 avocado peeled and cut into chunks
  • 1 teaspoon organic spirulina powder
  • 1 ripe banana peeled
  • To garnish: fresh blueberries coconut flakes

Apple Cinnamon Chia Pudding

  • 2 cups unsweetened non-dairy milk
  • ½ teaspoon vanilla extract
  • cup chia seeds
  • 2 tablespoons unsweetened coconut flakes
  • 2 apples cored and chopped
  • 2 teaspoons cinnamon

Instructions

  • Mix together all ingredients using a fork or whisk. Cover and refrigerate overnight, or until pudding is set.
  • Serve topped with fruit, nuts and garnishes of your choice.

For the pumpkin caramel

  • Heat 1 tablespoon coconut milk into a non-stick skillet, add the apples, coconut sugar and water, mix and bring to boil over medium heat. Simmer for 5 minutes, until the water is absorbed, and the apples are slightly cooked but still a crunchy.
  • Drain the dates and add them into the blender with the coconut milk, pumpkin puree, 1 tablespoon coconut oil, pumpkin spice and salt, and process to obtain a smooth liquid.
  • Divide the chia pudding into the serving jars, top with the stewed apples and almond butter, drizzle with pumpkin caramel and garnish with chopped pecans.

For spirulina pudding

  • In a medium bowl, mix the chia seeds with plant milks and honey (or its replacement), then set aside for 30 minutes until the seeds absorb all the liquid.
  • Meanwhile, add the avocado, banana, and spirulina into the food processor and pulse to obtain a fine puree.
  • Distribute the soaked chia seeds evenly into the serving bowls/jars, top with a green layer of spirulina puree, garnish with coconut flakes and chia seeds, and serve.

For apple cinnamon pudding

  • Place milk and vanilla extract into a saucepan, and warm over low heat for 2 to 3 minutes. The milk does not have to be boiling hot, just warm enough for your taste. Add chia seeds to a cereal bowl.
  • When the milk is warm, add the milk to bowl of chia seeds. Stir continuously for about 2 minutes while the chia seeds absorb the milk. Allow the mixture to sit for 2 to 3 minutes before adding toppings.