Originally published in Yogi Approved.
Ever ordered chia pudding at a restaurant and wondered why it was so much creamier than the ones you’ve made at home?! The answer is coconut.
Coconut is the missing ingredient that gives chia pudding a super rich, creamy consistency that makes it taste like actual pudding . . . except without the dairy.
Coconuts are extremely healthy. They’re abundant in healthy-fats that keep us feeling satiated for hours, making coconut chia pudding the perfect breakfast that – bonus – you can make the night before.
Coconuts are also anti-fungal, so they combat Candida yeast-overgrowth, which causes digestive issues, sugar cravings, infections and other issues. (You can check out my free webinar on Killing Your Candida here.)
Chia seeds are the definition of a superfood. The Aztec people kept chia seeds in their pockets when they were building their empire because it fueled them with energy. Chia seeds have more protein per gram than red meat, as well as omega-3’s and antioxidants for radiant skin and anti-cancerous benefits. They don’t contain any sugar or carbohydrates, making them another great choice for those with digestive or Candida issues.
So what makes it a pudding? When chia seeds are soaked in any liquid, they turn gelatinous – hence the name “chia pudding.”
This recipe is:
- Raw Vegan
- Whole-30 Approved
- Rich in healthy fats
- High in protein
Chia Pudding Ingredients:
- 1 cup coconut milk (I use organic coconut milk powderwith water to avoid the chemicals in store-bought milks)
- ¼ cup chia seeds(whole)
- 1 tbsp Lakanto maple syrup (this makes it sugar-free, as it is made of monkfruit which your body does not recognize as sugar. I highly recommend buying this for ALL of your recipes – you’ll never look back!)
- ½ tsp vanilla extract
- ½ tsp cinnamon
Chai Cream Ingredients:
- ½ cup soaked cashews
- 1⁄4 cup Lakanto maple syrup
- 1⁄6 cup water
- 1 teaspoon cinnamon
- 1⁄4 teaspoon cardamom, ground
- 1⁄4 inch fresh ginger, peeled
- 1⁄2 teaspoon vanilla extract
Optional: Fresh organic berries of your choice (strawberries, raspberries, and/or blackberries are always a great pairing)
To make the chia pudding, combine all of the chia pudding ingredients and mix well. Let it sit covered in your fridge for at least 30 minutes. I recommend refrigerating them overnight so you can eat for breakfast the next day.
To make the chai cream, blend all the ingredients and store in a squeeze bottle if you want to be fancy, or in a container to keep it simple.
When ready to serve, top your bowl of chia pudding with a tablespoon of chai cream and fresh berries of your choosing.
Enjoy your chialicious breakfast,