Coconut Chia Pudding

I have a few different breakfast favorites that are constantly on rotate. Or as I like to call them: my go-tos. As I mentioned in the past, I love alternating between sweet an savory options. Some days I crave a slice of bread, cottage cheese and cucumber or poached eggs on avocado toast, other days I wake up wanting porridge topped with fruit or a bowl filled with creamy coconut chia pudding. The latter has been the case all week. Ever since I had a mouth-watering chia pudding at a breakfast meeting 2 weeks ago, I have been on a mission to add it back onto my list of go-to breakfasts at home and make it more often.

Jump to the Recipe

One of the many great attributes of chia pudding is the fact that it can (actually: should) be prepared the night before. How amazing is it, to get out of bed and have breakfast 100% ready waiting in the fridge? Aside from making for a perfect healthy to-go option for mornings in a hurry, chia pudding can also be made in bulk for a couple of days worth or morning fuel or a big bowl for brunch with friends. I made a big batch of coconut chia pudding on Saturday night to bring to a brunch invitation on Sunday morning along with a bowl of berries. The leftovers ended up in a mason jar for a super easy post-workout breakfast on Monday. The best part? That sweet and creamy coconut flavor without the use of any dairy or added sugar.

Ingredients

Coconut Chia Pudding

• 100 gr chia seeds
• 450 ml coconut rice milk (not the heavy coconut cream)
• 125 gr coconut yoghurt
• 2-3 tbsp coconut shavings
• fresh berries, cacao nibs, chopped nuts or homemade granola

Instructions

1. In a bowl, combine the chia seeds with coconut-rice milk. I personally like to start with a 1:4 ratio of chia to liquid (100 gr chia/ 400 ml water or milk) and then have an additional 50ml on hand to stir in depending on the consistency of the pudding.
2. Let the chia soak for 10-15 minutes, stirring occasionally to make sure no clumps form.
3. Once the chia has thickened a bit, add the coconut yogurt and stir well. If you have a sweet tooth, now would be the time to stir in 1-2 tsp of coconut sugar  – however, I prefer mine without any sweetener.
4. Leave the coconut chia pudding covered in the fridge for at least 4-8 hours (best overnight) for the chia seeds to soak completely.
5. In the morning, top with coconut shavings, fresh berries or any other topping of your choice.
6. Serve in a big bowl for brunch or portion in ball jars for a healthy breakfast on-the-go.

*This recipe serves 4 smaller portions (ie. as a dessert or side dish for brunch) or 2 large breakfast portions if the coconut chia pudding is the only thing you are having.

Looking for more healthy options to start your day? Be sure to give my sweet potato breakfast recipe, favorite porridge or gluten-free coconut banana pancakes a try.