I'm putting this coconut chia pudding recipe up on the back of the Nike presentation we did for NTC week. The audience and team went NUTS for it. Chia puddings are foolproof - super easy to make - and can be eaten for breakfast or as a gluten free, dairy free (when using dairy free milks) and sugar free pudding. We all love those! We've used coconut milk which is full of healthy fats but can be quite heavy so preferably don't have this as a breakfast all the time. Maybe save for the weekend as a special occasion. That said, use as a dessert anytime. It really will WOW your guests.
Chia seeds are knocking on the door of every super food shelf and there's a good reason why. They are full of omega 3 (think healthy and strong hair, nails and skin), full of fibre and calcium. They also contain potassium and antioxidants - again, for glowing skin. Finally, they are high in protein so will keep your energy levels up for longer than a grain based breakfast.
- 6 tablespoons of chia seeds
- 1 and 1/2 cans of coconut milk (for every 3 tablespoons of chia, use one cup of milk)
- 2 tablespoons of shaved creamed coconut
- 1 drop of NuNaturals Stevia (optional but good as dessert)
- 1/2 teaspoon of coconut oil
- 2 drops of vanilla extract
Creamed coconut is the harder coconut that can be diluted with water to make a milk or shaved and used as something more like a desiccated coconut. You can buy it in most health food shops and as you can see, my favourite one from Biona is £1.80! It's so versatile so I always have some of this in the fridge.
Simply add the ingredients into a bowl as night or first thing, if using as a dessert. The chia is best soaked for 8 hours or so but usually is done after around 30 minutes. For best flavour, go for no less than 4 hours.
Here it is pre soaking. Simple but delicious. Give it a go!