Breakfast/Brunch, Dairy-Free, Dessert, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Snack, Vegan, Vegetarian

Cozy Up with Some Coconut Chia Pudding

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Happy Valentine’s Day! Here’s a little “dessert” to color your day. My parents and I went to First Watch for brunch whilst in Ohio, after such a favorable outing when we were in Florida last May. My mom ordered the AM Superfood Bowl, which consisted of a coconut milk chia pudding topped with bananas, berries and blackberry perseveres and homemade granola. It was delish — literally dessert for breakfast. I usually make chia pudding with almond milk, but full-fat coconut milk was a welcomed surprise. On a whim, I added a pinch of cardamom and the citrus flavor added some levity and brightness to the dish. Enjoy as a snack, topped with fruit and granola for breakfast or with some chocolate for dessert, Coconut Chia Pudding is just one of those things you’ll enjoy again and again.

Ingredients (serves 2-4).

  • 1 c full-fat coconut milk (canned)
  • 1/4 c chia seeds
  • 1/2 t vanilla
  • 1/16 -1/8 t cardamom
  • 1 t agave nectar

Directions.

  1. In a sealed jar, combine all ingredients. Make sure coconut milk is fully liquified before using.
  2. Mix well and refrigerate 3+ hours before serving. Pudding will be thick and solidified once done.
  3. Top with fresh fruit, coconut flakes or dark chocolate before serving.
  4. Enjoy!

Like chia pudding? Try Mango Chia Pudding.


Nutrition for 1/4 of recipe.
177 calories  •  16.6 g fat (76%)  •  7.9 g carbs (16%)  •  4.1 g protein (8%)  •  5 g fiber  •  1.3 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.

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