COCONUT-CHIA PUDDING

TOTAL TIME: 5 MINUTES PLUS 2 HOURS OF REFRIGERATION • FOR 6 PEOPLE

The secret to the texture of this creamy yet crunchy breakfast is in tiny chia seeds, which are packed with major nutrients like omega-3 fatty acids, calcium, magnesium, and more.

INGREDIENTS :

  • 1/2 cup black chia seeds
  • 3 tablespoons agave syrup
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 (14 ounces) can light coconut milk, shaken
  • 1 cup almond milk or other non-dairy milk
  • Berries, for garnish
  • Pepitas, for garnish

Directions:

  1. In a large bowl, combine the chia seeds, agave syrup, vanilla and salt, making sure there are no lumps. Whisk the coconut and almond milks.
  2. Transfer to a jar, cover and refrigerate for at least 2 hours. Serve garnished with berries and pumpkin seeds.

Nutritional contributions:

PER SERVING 255 calories, 19.5g fat (12.5g saturated fat), 4g protein, 80mg sodium, 17g carbohydrates, 7g fiber, 7g sugars (7g added sugars), 0 mg of cholesterol

ADVICE :

Do you have any chia seeds left? Turn them into raspberry-chia jam. In a small saucepan, cook 2 cups raspberries over medium heat, stirring occasionally, until fruit breaks down and liquid becomes syrupy, about 8 minutes. Remove from the heat and stir in 1 tablespoon of lemon juice and maple syrup, then stir in 2 tablespoons of chia seeds. Leave to stand for at least 20 minutes (the mixture should thicken slightly). Enjoy on whole grain toast.

See also  Coconut Bounty Cookie Bars

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