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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

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