breakfast, gluten-free, vegetables, sweets

coconut chia pudding


This is one seriously healthy, ridiculously easy "pudding" recipe. Some of you know that I have a thing for chia seeds. I throw them in smoothies, over salads, in muffins....and now I'm eating them en mass for breakfast. I was inspired by a recipe in this month's great issue of Food and Wine which is completely focused on healthful ingredients.

I took this in a coconutty direction but there are endless combinations out there that I will soon try. Almond milk, as suggested in Food and Wine, for sure, but I would also like to give chocolate hemp a whirl. I topped mine with some coconut flakes, toasted almonds and sliced strawberries. Add what you love and let me know what brilliant combinations you come up with!

coconut chia pudding

2 1/2 coconut milk (I used So Delicious Vanilla)

3 T agave nectar

1 t vanilla

1 t orange zest

1/2 c chia seeds

In a glass jar with a lid, combine the milk and all other ingredients except the chia seeds. Shake well. Add the chia and shake until thoroughly combined. Refrigerate until the pudding is thickened, about 3-4 hours, shaking occasionally when you remember. Top with nuts, fruit and maybe a little extra agave.