ANYTHING BUT UNDERWHELMING CREAMY CHIA SEED PUDDING [EASY] (GF, PALEO, WHOLE 30)
January 2018 | The Honest Spoon
I thought i had finally reached the end of my rope. I have been underwhelmed over and over and OVER again. I tried one too many chia see pudding variations and I was consistently dissapointed. I found myself choking it down for the sake of a healthy breakfast. Then, by accident, i found my secret ingredient...full fat coconut milk. I know, that was quite a build up for such an obvious choice, But HEY! It was a big discovery for me. I actually enjoy this now!!
A few tips before we begin:
- You will likely need to melt down the full fat coconut milk. I heat it up in the microwave for about 30-45 seconds until its melted, not hot. It should be smooth with no clumps. If you find your honey a bit thick, you can add it to your coconut milk before melting down.
- I use almond extract because I love the flavor. You can substitute with pure vanilla extract if you prefer.
- Though I explain this below, it's important to reiterate- pour your chia seeds on top of your milk. If you pour them in first, it will clump.
- The pudding itself needs to be stored in the refrigerator overnight, for 8 hours, to allow the chia seeds to expand. Sorry, I haven't found a way to rush this process.
- Once your pudding has developed, I prep it into about 5 containers for weekday breakfast. I recommend adding your desired topping the night before or morning of.
ANYTHING BUT UNDERWHELMING CREAMY CHIA SEED PUDDING (GF, PALEO, WHOLE 30)
| Makes about 4 cups |
- I 1/2 cups (one 13.66 fl oz can) full fat coconut milk like
- 1 cup non dairy milk of your choice, unsweetened, like almond, almond vanilla, coconut, etc
- 1/2 cup chia seeds
- 1 teaspoon almond extract
- 1 tablespoon honey (omit for Whole 30)
1. If needed, melt down your coconut milk in the microwave for 30-45 seconds to rid it of any clumps. You want it smooth and slightly warm, not hot. Add to your storage container. I use these.
2. Add additional non dairy milk. I use unsweetened vanilla almond milk.
3. Add almond extract
4. Add chia seeds
5. Place lid on container and shake vigorously. Store in the refrigerator, overnight, allowing chia seeds to expand. This will get you the correct consistency. It'll be remeniscent of tapioca pudding.
Fresh Berries, Unsweetened Shredded Coconut, Toasted Almonds
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