This fresh, filling, and delicious chia seed pudding is unlike most breakfast recipes in that you prepare it the night before, and it only takes 5 minutes to make. It’s also rich in beneficial nutrients. Coconut milk is high in medium-chain triglycerides (MCT), fatty acids which counterintuitively boost our metabolism. It also has a very creamy texture. Chia seeds – often touted as superfoods – are packed with fiber, protein, and omega-3’s, in addition to containing magnesium, calcium, iron, and zinc.
1 can unsweetened coconut milk, full fat or light. I usually go for the classic, full fat kind.
1/3 cup chia seeds
2 tbsp coconut sugar or maple syrup
1/2 tsp vanilla bean powder
1 pinch cinnamon
1 pinch sea salt
Fresh fruit or berries
Mix all ingredients except the fruit / berries together in a large bowl or sauce pan.
Make sure the ingredients are thoroughly interspersed – you may want to whisk them together until smooth.
Cover with tin foil and refrigerate overnight.
In the morning, transfer the pudding to a bowl that’s at room temperature.
Top with cut-up fresh fruit or berries.
Note: if you plan on having it as a snack instead of breakfast, refrigerating the mixture for just a few hours will be enough time for the chia seeds to soften.