I love the simplicity of these puddings, which can easily double up as an effortless breakfast on-the-run. Some recipes call for the chia to be soaked for several hours, but I prefer overnight soaking.
The first recipe is a coconut chia mix with extra crunch and texture from desiccated coconut stirred through and coconut shavings to garnish. The second is a chocolate pudding with the simple addition of cocoa powder. I also blended this one before serving for an amazing pudding texture!
If you are making chia pudding for the kids, use honey instead of sweetener to give them a nutritional boost. Enjoy!
Coconut Chia Pudding
Makes 4 puddings
Ingredients:
- ½ cup chia seeds — where to find
- 1 ½ cups coconut milk — where to find
- 2 tsp vanilla
- Swerve confectioner’s sugar, to sweeten — where to find
- ½ cup desiccated coconut
- ¼ cup shaved coconut to garnish
- 1/3 cup blueberries, to garnish
Directions:
- Mix the chia seeds, coconut milk, and vanilla in a bowl. Cover and place in the fridge overnight to soften and swell.
- Mix in one tablespoon of sweetener, tasting the mixture and adding more according to your preference.
- Stir in the desiccated coconut and divide between four small pudding bowls.
- Garnish with coconut flakes and blueberries and enjoy!
Choc-Coconut Chia Pudding
Makes 4 puddings
Ingredients:
- ½ cup white chia seeds
- 1 ½ cups coconut milk
- 2 tsp vanilla
- Swerve confectioner’s sugar, plus additional to dust
- ¼ cup cocoa powder
- 1/3 cup raspberries, to garnish
Directions:
- Mix the chia seeds, coconut milk, and vanilla in a bowl. Cover and place in the fridge overnight to soften and swell.
- Mix in one tablespoon of sweetener, tasting the mixture and adding more according to your preference.
- Transfer the mixture to a mini food processor and add the cocoa powder and a dash more coconut milk to loosen the mixture slightly. Blend until smooth, then divide between four small pudding bowls.
- Garnish with fresh raspberries and dust with a little Swerve.
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