Coconut Chia Pudding is a nice change of pace from the usual paleo breakfast.
It makes a great snack, too! Sometimes, eggs for breakfast can get quite boring. If you’re in a rut and looking for something new, give this Coconut Chia Pudding a shot.
This is the first chia pudding I ever made, and it served as the inspiration to my mega-popular 3-Ingredient Banana Pudding recipe. The truth is, there are so many ways to change this recipe up. You could use a different kind of dairy-free nut milk, add other mix-ins, or experiment with lots of tasty toppings. Think of this as a blank template upon which to build!
Chia seeds, high in Omega-3 fatty acids, have an interesting ability to gel up upon mixing with liquid and create an almost tapioca-like texture.
If you want to bump up the protein content, try adding a scoop of your favorite protein powder or even some unflavored grass-fed collagen.
I kept this version unsweetened, but you could definitely add in some honey or maple syrup to make it more dessert-like.
It’s best to let the chia seeds sit for 1-2 hours to soften and absorb as much liquid as possible which will yield a nice thick texture. Feel free to experiment with different spices as well.
Coconut Chia Pudding
Coconut Chia Pudding is a nice change of pace from the usual paleo breakfast. Chia seeds naturally gel to form a thick custard-like treat!
- 1 cup full-fat coconut milk
- 3 tbsp chia seeds
- 1 tsp vanilla extract
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
Mix the chia seeds and coconut milk together in a mason jar or other glass container.
Blend in the vanilla extra and spices.
Refrigerate for 1-2 hours (but at least 30 minutes) for best texture. Serve with shave of dark chocolate, a splash of maple syrup or just as is.