Healthy Recipes: Coconut Chia Pudding

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Coconut Chia Pudding Apples Pears Nuts

Why is Coconut Chia Pudding the first recipe featured on this blog? Firstly, I have a love affair with Coconut Milk. Secondly, Chia Seeds are known to contain lots of necessary protein. Thirdly, this recipe is super easy and customisable. Need I say more?

This pudding is basically made up of chia seeds that are left soaking in a liquid of your choice, in the fridge for 4 hours minimum. Once the pudding has set, you can add as many toppings on top of it as you like, before you tuck in. Fruits, nuts, seeds, a drizzle of maple syrup, whatever you fancy.

Some of you know Chia Seeds well, and some may be wondering, “What are Chia Seeds?” Chia Seeds (as seen below), are tiny black seeds from the Salvia Hispanica plant from Central and South America. These little seeds contain lots of fibre and omega-3 fatty acids, as well as a good amount of protein.

Generally speaking, these super seeds are a great addition to your diet and an easy way to feed your body with necessary nutrients.

Chia Seeds

Coconut Chia Pudding is not a specific recipe, as it really depends on your preferences. The liquid you use is up to you – I choose Coconut milk as I like the subtle taste and I avoid cow milk. The amount of chia seeds you add will determine how thick you want your pudding. Your toppings will also add lots of different flavours to your bowl of goodness.

So you’ll need to play around to find your perfect mix. It’s a wonderfully versatile pudding.

Start by making the perfect Coconut Chia Pudding mix, and let it set. My perfect mixture is one cup coconut milk for every two tablespoons chia seeds. In one go I will usually make two cups of coconut milk with 4 tablespoons chia seeds. Stirring the mix regularly with a fork, and lately, I’ve started lightly whisking the mixture so it mixes evenly, preventing the chia seeds from clumping. It starts getting thicker as the chia seeds absorb the liquid. When it feels like it is setting nicely, usually after about 15 minutes, I put the lid on the glass jar and pop it into the fridge for a minimum of 6 hours. Leaving it overnight is best.

Sometimes I add a little vanilla essence to the mix right at the beginning, and even a little sprinkle of cinnamon.

When it’s ready to eat, I’ll top it with fresh fruit, nuts and seeds. Sometimes even a little drizzle of honey or pure maple syrup for that little extra sweetness.


After making chia pudding many times, these are some of the lessons I’ve learnt:

Don’t be shy with chia seeds: I used to use about two cups of coconut milk and two tablespoons of chia seeds. Now I add at least 4 tablespoons and it sets so much better. More chia seeds make it more like a yoghurt-like pudding.

Get cool jars: Recently I got the perfect sized glass jam jars to make our Coconut Chia Pudding in. It makes such a difference, compared to using my tumblers before. Get jars with lids, and they’re simply perfect for this. Now they are portioned perfectly and look too delightful for words. Some say we eat with our eyes, so why not make them look pretty?

Portion less chia pudding: Before I would fill the glass tumbler with the coconut chia mixture, with only a little room on top for some fruit. Now, I fill the jars up to only halfway, leaving the rest of the space for more fruit and nuts. It all depends on your preferences.

Have a go at seasonal eating: When thinking of what fruits to top your pudding with, look at what’s in season. Whatever is in season will likely go together. Apples and Pears are in season in Italy now, so you guessed what’s going on top.

Natural Sweetening: Avoiding added sugar is always a great idea, but some just really want that extra sweetness. Here are some ideas on how to sweeten up your pudding without being too naughty:

  • Add half or one tsp pure vanilla essence to your pudding, before you let it set
  • Use delicious sweet fruits, like pears and apples, as your topping
  • Drizzle a little honey or pure maple syrup onto your pudding just before eating

Please find this tasty Coconut Chia Pudding recipe below, and enjoy!


 

DifficultyBeginner

Coconut Chia Pudding is a quick and easy recipe, great for healthy breakfast or dessert. Enjoy a topping of freshly chopped apples and pears, crushed raw almonds and hazelnuts, and a light drizzle of pure maple syrup. Note: This recipe will serve 2-4 portions in your jars, depending on how much pudding you want with your fruit topping.

Coconut Chia Pudding Apples Pears Nuts

Yields1 Serving
Prep Time5 minsCook Time6 hrsTotal Time6 hrs 5 mins

Coconut Chia Pudding
 2 cups coconut milk
 0.25 cup water
 4 tbsp chia seeds
 0.50 tsp pure vanilla essence
 0.50 tsp cinnamon
Tasty Toppings
 0.50 cup apple
 0.50 cup pear
 15 g raw almonds
 15 g raw hazelnuts
 1 tbsp pure maple syrup

Make The Coconut Chia Pudding
1

Shake your coconut can lightly before opening, and then pour into a mixing bowl.

2

Add the vanilla essence, cinnamon and water to the bowl of coconut milk. Mix lightly.

3

Pour the Chia Seeds into the mixture. Stir slowly with a fork while doing it, to help separate the chia seeds and prevent clumps forming.

4

Using a manual or electric blender, blend gently until the chia seeds look evenly spread. You can keep blending a couple times over the next 10 minutes, as it slowly starts to set.

5

Pour mixture into your glass jar containers, and let them set for at least 6 hours in the fridge. I like putting a lid on them, but it's up to you.

Tasty Toppings
6

Just before you are going to eat your Coconut Chia Pudding, you can prep your toppings.

7

Wash and cut up your apple and pear into smallish pieces. Set aside in a bowl.

8

Crush your raw almonds lightly. I just press down on them with a glass tumbler, onto a side plate. Works nicely and breaks them up roughly which is nice.

9

Take your jars of Coconut Chia Pudding out of the fridge, and add your fruit and then nuts on top. Add as much as you like, totally up to you. Enjoy!

Ingredients

Coconut Chia Pudding
 2 cups coconut milk
 0.25 cup water
 4 tbsp chia seeds
 0.50 tsp pure vanilla essence
 0.50 tsp cinnamon
Tasty Toppings
 0.50 cup apple
 0.50 cup pear
 15 g raw almonds
 15 g raw hazelnuts
 1 tbsp pure maple syrup

Directions

Make The Coconut Chia Pudding
1

Shake your coconut can lightly before opening, and then pour into a mixing bowl.

2

Add the vanilla essence, cinnamon and water to the bowl of coconut milk. Mix lightly.

3

Pour the Chia Seeds into the mixture. Stir slowly with a fork while doing it, to help separate the chia seeds and prevent clumps forming.

4

Using a manual or electric blender, blend gently until the chia seeds look evenly spread. You can keep blending a couple times over the next 10 minutes, as it slowly starts to set.

5

Pour mixture into your glass jar containers, and let them set for at least 6 hours in the fridge. I like putting a lid on them, but it's up to you.

Tasty Toppings
6

Just before you are going to eat your Coconut Chia Pudding, you can prep your toppings.

7

Wash and cut up your apple and pear into smallish pieces. Set aside in a bowl.

8

Crush your raw almonds lightly. I just press down on them with a glass tumbler, onto a side plate. Works nicely and breaks them up roughly which is nice.

9

Take your jars of Coconut Chia Pudding out of the fridge, and add your fruit and then nuts on top. Add as much as you like, totally up to you. Enjoy!

Healthy Recipes: Coconut Chia Pudding
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