Cool and creamy-dreamy Chia Pudding with Coconut Milk is accented with sweet blackberry preserves, topped with fresh berries and bananas, and finished with a perfect little granola crunch. Our lightened-up version is deliciously light but satisfying – a true power breakfast that’ll keep you full for hours!
Ingredients
- 1 cup unsweetened coconut milk (the lower-fat refrigerated kind – not canned)
- 1/4 cup chia seeds
- 1 tablespoon pure maple syrup (honey is a good alternative)
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
- 1/4 cup blackberry jam or preserves (preferably 100% pure fruit)
- 1 cup fruit (blueberries, sliced strawberries and sliced bananas)
- 1/4 cup granola
Instructions
- Mix coconut milk, chia seeds, maple syrup, sugar, and vanilla in a medium bowl with a spoon or whisk, stirring thoroughly to combine.
- Set aside briefly and stir or whisk again after about 10-15 minutes to break up any clumps of chia seeds.
- Cover with plastic wrap and refrigerate at least an hour or two, or overnight. At this point, you can divide it into 4 single-serve containers, or leave your pudding in a large serving bowl to portion out later. The pudding will be soft-set after about 1 hour. But, if possible, we recommend waiting at least 2 hours before eating, until the pudding is creamier and more fully set.
- When ready to serve the pudding, if it’s not already divided into single-serve containers, portion out 4 equal servings. Top each serving with 1 tablespoon jam, 1/4 cup fruit (or a little more, if desired) and 1 tablespoon granola. Serve immediately.
Thank you Two Healthy Kitchens for this yummy recipe!