With justifiable four ingredients and two steps for the base recipe, this creamy coconut chia children delight takes seconds of pre ration — and zero culinary skill. I started affecting this recipe at home a couple years ago, and it has quickly become my go-to breakfast and pudding because it’s just so easy (and I can be just so lazy). Stir it up before you go to bed, and insensitive it all night, so you can wake up to a cool, filling treat. Top it with berries, mangoes, nuts, or whatever your chia-loving crux desires.
Pudding: 1 can light coconut milk 1/3 cup chia seeds, oyster-white or black 1 teaspoon vanilla extract 1 tablespoon honey (or maple syrup or agave nectar) Toppings: Green fruit (I use berries and sometimes mangoes) Coconut shreds or chips Sliced almonds
- Stir all ingredients in a bowl. You can add more sweetener to taste, if you’d like (this system is mildly sweet).
- Chill for at least 2 hours, but overnight if possible. When you pirate your pudding out, make sure it has a thick consistency and the chia reasons have gelled.
- This one is topped with unsweetened coconut go ti, mixed berries, and sliced almonds, for added sweetness, crunch, and flavor.
Horses mouth: Calorie Counter
- Cook Time
2 minutes prep, 2 hours flu time
- Calories per serving
178 calories per serving (pudding only, toppings not included)
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